Cranberry Orange Braided Bread

3-1/4  cups		King Arthur Unbleached All Purpose Flour
1/2  cup		cool water
2-1/8  teaspoons		instant yeast
1-1/4  teaspoons		salt
1/3  cup		granulated sugar
4  tablespoons		unsalted butter, softened
2		large eggs
1		large egg yolk, white reserved
2  teaspoons		teaspoon Fiori di Sicilia flavor OR 2 teaspoons vanilla extract plus 1/4 teaspoon orange oil
3  tablespoons		grated peel of large orange
3/4  cup		dried cranberries
3/4  cup		walnuts
1/2  cup		brown sugar

Tip: For nutritional information on all the ingredients in Cranberry Orange Braided Bread just click on each ingredient name. Then adjust the serving size for any Cranberry Orange Braided Bread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

To make the starter: Combine the starter ingredients, cover, and leave at room temperature overnight.

To make the dough: Mix the starter with the dough ingredients, kneading until elastic and satiny. Let the dough rise in a greased, covered bowl for 1 to 2 hours, until puffy.

Divide the dough into three pieces. Flatten each piece into a 6" x 12" rectangle.

Mix the filling ingredients together, and spread each rectangle with some of the filling.

Starting with a long edge, roll each rectangle into a log. Braid the logs together.

Cover the braid, and allow it to rise for 1 to 2 hours, until puffy.

Preheat the oven to 350°F

Combine the egg white with 1 tablespoon water, and brush onto the braid. Sprinkle with pearl or sparkling sugar.

Bake the braid for 30 to 35 minutes, until golden brown; a digital thermometer inserted into the center should register 190°F.

Remove the bread from the oven, and transfer it to a rack to cool.

Yield: one 12" to 14" loaf.