Artisan Cranberry Pistachio Chocolate Chip Bread
Rich, buttery yeast bread studded with toasted pistachios, tart dried cranberries, and chocolate chips. The dough develops structure through extended mixing and a long fermentation, creating a tender crumb with subtle sweetness. Ideal for breakfast, brunch, or alongside coffee. This version uses scalded milk and a high butter content for richness, with a covered-pan baking technique that traps steam for a tender interior while the final uncovered minutes develop crust. Makes two loaves.
Ingredients
- 4 ½ cups bread flour, spooned and leveled
- 1 teaspoon kosher salt
- 3 tablespoon sugar
- ¾ cup water, warm, 110-120F
- 1 ¼ cup milk, scalded
- ¼ ounce Red Star Platinum Instant Yeast, 1 packetactive dry yeast1:1timing adjustment
extend first rise to 75-120 minutes
- 5 tablespoon unsalted butter, room temperature
- 2 large eggs, room temperature, beatenaquafaba0.5 cup aquafaba per 2 eggsveganeggs-free
structure and binding may be slightly different
Full guide → - ¾ cup pistachios, toasted
- ½ cup dried cranberries
- ⅓ cup mini chocolate chips
Instructions
- 1
Combine water, scalded milk, sugar, and yeast in stand mixer bowl with dough hook fitted; whisk to combine.
- 2
Add beaten eggs on low speed until partially incorporated.
- 3
Add 3 cups flour on low speed, mixing until barely combined, then gradually add remaining flour until soft dough forms and pulls from bowl sides (about 5 minutes).
- 4
Add salt and mix 1 minute. Add butter one tablespoon at a time, allowing each to incorporate before adding the next (2-3 minutes total).
- 5
Increase mixer to medium speed and mix until dough pulls cleanly from bowl sides and is smooth and shiny (8-9 minutes). Perform windowpane test to confirm gluten development.
- 6
Transfer dough to buttered bowl, cover, and let rise in cool place until doubled (60-90 minutes).
- 7
Punch down dough and divide into 2 balls on lightly floured board.
- 8
Roll one ball into 12 by 8 inch rectangle. Distribute half the pistachios, cranberries, and chocolate chips over surface. Roll up dough and gently knead ingredients throughout, folding and flattening as needed. Re-roll into 12 by 8 inch rectangle.
- 9
Roll dough tightly, pinch seams, tuck and seal ends. Shape should be approximately 12 inches long and 4 inches wide.
- 10
Sprinkle 1-2 tablespoon flour in bottom of Emile Henry loaf baker. Place dough seam side down, cover with lid, and proof 30 minutes in dry place.
- 11
Meanwhile preheat oven to 400F with rack in middle position.
- 12
Place covered loaf baker in oven and bake covered for 40 minutes. Remove lid and bake uncovered 10-15 minutes until internal temperature reaches 200F.
- 13
Remove from oven and carefully tip bread onto cooling rack. Cool at least 30 minutes before slicing.
- 14
Repeat with second dough ball or store wrapped in refrigerator or freezer.
Tips
Windowpane test confirms proper gluten development: stretch a small piece of dough until translucent without tearing, indicating ready dough for shaping.
Scalding milk denatures proteins and cools flour slightly; this stabilizes dough temperature and improves fermentation control.
Divide dough in half before filling to make two loaves; one can be refrigerated up to 3 days or frozen up to 2 months before final proofing and baking.
Good to Know
Wrapped tightly at room temperature up to 3 days. Slice and freeze individual pieces up to 3 months in airtight container. Thaw at room temperature or toast from frozen.
After punching down and dividing, wrap dough ball tightly and refrigerate up to 3 days or freeze up to 2 months. Thaw refrigerated dough 12 hours before shaping, or thaw frozen dough overnight then proceed with rolling, filling, and proofing.
Slice warm or at room temperature. Serve toasted with butter and jam, or alongside coffee or tea. Excellent for breakfast, brunch, or afternoon snack.
Common Mistakes
Use cool water (110-120F) not hot to avoid killing yeast.
Mix dough on low initially to prevent splattering eggs.
Perform windowpane test to confirm gluten development before bulk fermentation.
Proof in cool, dry place to avoid over-proofing and collapse.
Bake covered to trap steam for tender crumb; uncover at 40 minutes to develop crust and ensure browning.
Verify 200F internal temperature to avoid underbaking.
Substitutions
Dairy-Free Swaps
Vegan Options
structure and binding may be slightly different
Full guide →General Alternatives
FAQ
Can I make this without a stand mixer?
Yes, but it requires significant hand-kneading. Mix ingredients in large bowl with wooden spoon, then knead on floured surface 12-15 minutes total (split across multiple sessions) until windowpane test passes. The butter incorporation step becomes labor-intensive.
What if my dough seems too wet or too dry?
Dough should pull cleanly from bowl during mixing. If too wet, add 1 tablespoon flour at a time until it pulls away. If too dry and shaggy, add 1 teaspoon water at a time. Environment (humidity, temperature) affects flour absorption; the 4.5-5 cup range accounts for this variation.
Can I freeze shaped dough before proofing?
Yes. Shape, place in baker, cover tightly with plastic wrap and foil, freeze up to 2 months. Thaw in refrigerator overnight, then proof 30 minutes at room temperature before baking. No need to preheat; cold dough benefits from slower oven warm-up.
How long does baked bread keep?
Wrapped tightly at room temperature, 3 days. Sliced and frozen in airtight container, up to 3 months. Toast frozen slices directly from freezer. Do not refrigerate; cold temperatures stale bread faster.