Servings: 16

Weight Watcher Smart Points: 9

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 1 tablespoon active dry yeast
  • 1 teaspoon cinnamon
  • 1 cup dried cranberries
  • 6 cups all-purpose flour, divided
  • ½ cup honey
  • ¼ cup olive oil
  • 1 ½ teaspoons salt
  • 1 cup chopped walnuts
  • 1 ½ cups warm water (105 to 115 degrees)

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the warm water and then sprinkle in the yeast
  2. Next add in ½ cup of the flour, mix briefly to combine and then let the mixture sit for 10 minutes to proof the yeast.Add in the honey, olive oil, salt and cinnamon
  3. Mix on low speed briefly to combine
  4. Add in the remaining 5 ½ cups flour, about one cup at a time, and mix on low speed until the dough is a shaggy mass
  5. Switch to the dough hook
  6. Knead on low speed for about 3 to 5 minutes, until the dough is soft and elastic, adding more flour if needed
  7. (You can also knead the dough by hand
  8. This amount of dough was pushing the capacity of my mixer, but it still worked fine that way).Shape the dough into a ball and place in a large lightly oiled bowl
  9. Turn once to coat and then cover with plastic wrap
  10. Allow the dough to rise until it has doubled in bulk, about 1 ½ hours.Lightly spray a large baking sheet with nonstick cooking spray and sprinkle with cornmeal.Gently deflate the dough and then transfer it to a lightly floured surface
  11. Knead in the cranberries and walnuts by hand
  12. Split the dough into two equal sized pieces and form each into a ball that is about 5 to 6 inches in diameter
  13. Place both pieces on the preparing baking sheet
  14. Cover with a damp towel(s) and let rise for another 30 to 45 minutes.Preheat the oven to 350 degrees
  15. Sprinkle the tops of the loaves with additional all-purpose flour
  16. Using a sharp serrated knife, cut a cross in the top of each loaf that is about 1-inch deep.Bake for 35 to 45 minutes, until the loaves are golden brown and sound hollow when thumped on the bottom
  17. If you have an instant-read thermometer, the internal temperature should be 190 degrees
  18. Transfer the loaves to a wire rack to cool before slicing.

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