Cinnamon Cranberry Orange Bread

Alistair MacRae, cello

From Alistair MacRae, principal cello

“This recipe is the product of a late-night improvisation,” Alistair explains. “It yields a dense, sweet, chewy loaf with delicious flavor. The highlight is the contrast between the sweetness of the bread and the salty crust.”–Alistair

Cinnamon Cranberry Orange Bread


  • 1 package active dry yeast
  • 1 cup warm water (110 degrees F)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 2 1/2 to 3 cups all-purpose flour
  • 2 tablespoons ground cinnamon
  • 2 to 3 tablespoons sugar
  • 2 tablespoons fresh, grated Valencia orange peel (or 1 tablespoon dried)
  • 1/4 cup (packed) dried cranberries
  • 2 tablespoons butter
  • Sea salt

In a large mixing bowl, combine yeast with water, olive oil, and salt. Stir well and wait 5 minutes. Add 1 and 1/2 cups of flour and mix well to thoroughly incorporate. Add an additional 1 cup of flour and mix well with your hands. Transfer the dough to a lightly floured work surface and knead dough for 5 minutes, adding additional flour as necessary, to form a smooth, elastic ball of dough. Transfer dough to a large, oiled bowl and turn to coat with oil. Cover and let rise in a warm place until doubled in size. Gently punch down and stretch out dough on a lightly oiled baking sheet, forming a square approximately 12 to 14 inches. Sprinkle evenly with cinnamon, sugar, orange peel, and cranberries. Roll the square up into a loaf on the baking sheet, seam side down, tucking the ends under. Let rest until the dough rises again by 50 to 100%. Preheat oven to 375 F. With a sharp knife, put shallow slits in the top of the loaf and brush loaf with melted butter. Sprinkle with sea salt. Bake approximately 45 to 50 minutes or until the loaf is a deep brown.

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