Alberto's place with cranberries and walnuts

Ingredients for 1 servings:

• 500 g wheat flour, type 550
• 250 g milk
• 40 g butter, lukewarm liquid
• 40 g margarine, lukewarm liquid
• 60 g sugar
• 15 g yeast, fresh
• 1 pinch of salt
• ½ tsp orange peel, grated (or lemon peel)
• 1 egg(s)
• 50 g cranberries, dried
• 50 g walnuts, roughly chopped

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 40 minutes

Heat the milk, butter, and margarine, but do not exceed 40°C. Let the cranberries soak in warm water for about 1 hour. Dry and coat with a little flour. Knead all ingredients, except the cranberries and walnuts, with the dough hook of a hand mixer until you have a smooth dough (about 6-8 minutes). Finally, carefully knead in the cranberries and walnuts. Place the dough in a greased container and seal it tightly. Keep warm for 30 minutes at about 25°C. After 30 minutes, drop the dough onto a work surface. At first, the dough will stick to the surface, but if you loosen it with the dough scraper, it will no longer stick. If it does, flour it sparingly. Now fold the dough several times from the edge to the center and, once closed, keep warm for 30 minutes. Repeat this process a second time. The dough is folded again a third time, then shaped into an oval loaf. Place it on a baking sheet lined with baking paper, cover with a tea towel, and let it warm for 30 minutes. Preheat the oven to 230°C. Whisk an egg yolk with a little milk and a pinch of salt and brush it onto the loaf. Cut diagonal notches with scissors, or use a knife to make diagonal, overlapping cuts. Place in the oven and bake for 35-40 minutes at a constant temperature.