inthekitchen
Joyeux Noël
Chef Alix Loiselle • La Belle Baguette
With two bustling Winnipeg locations, La Belle Baguette has garnered
praise and popularity for its delicate French pastry classics and unique
array of breads. Born in Winnipeg, yet extensively trained throughout
Canada, Alix makes true French-Canadian favourites during Christmas,
including cranberry walnut loaf and beloved meat pie, tourtière.
Cranberry
Walnut Bread
The chewy texture of cranberries
contrasts with the crunch of walnuts
and slight hint of nutmeg, pulling
together fl avours of a traditional
French Canadian Christmas. Consider
pairing this robust loaf with a wheel
of warm brie. Très bien!
INGREDIENTS
4 tsp instant dry yeast
2 cups warm water
2 tsp sugar
1 1/2 tsp salt
2 Tbsp butter
7 cups all purpose fl our
1 cup walnut fl our (powder)
3/4 cup walnuts (coarsely chopped)
1/2 cup dried cranberries
1 orange, zest and juice
1-2 pinches nutmeg powder
METHOD
1. Mix yeast with warm water, let rise.
2. In the bowl of a stand mixer,
combine all other ingredients.
3. Add proofed yeast mixture with
water to dry ingredients. Mix with
dough hook on medium low speed for
5 minutes until dough forms into an
elastic ball.
4. Transfer ball to fl oured counter.
Cover and let rest 1 hour.
5. Divide dough in 2 balls. Flatten
each dough ball, roll tightly into a
cone shape, and place each loaf on
pan with parchment. Lightly fl our
top of loaves, Cover and let rise until
doubled again.
6. Preheat oven to 425°F.
7. Make straight line incision on top
of loaves, bake in oven for 20-25
minutes, until crust has a dark golden
colour.
Yield 2 loaves
ciao! / dec/jan / two thousand seventeen
47