The name really says it all for this bread. Peter Reinhart's commentary in the opening remarks for this bread says that he was trying to celebrate all the great tastes of Thanksgiving. I'd say he succeeded. I am looking forward to making this bread again for our Thanksgiving table. I was thinking of making it into small dinner rolls, but presenting a big loaf at the table is so impressive on this holiday of grandeur, that I may end up with the original round loaf again.
When I made this bread, I made it for the express purpose of surprising my colleagues at our Friday morning meeting. We're all 7th grade teachers of language arts and social studies, so I thought it would be a welcome respite before the onslaught of pre-pubescent heaving bodies who would be crashing through our doors eager to see what fascinating learning would await them.
I showed up with this beautiful loaf, a cutting board, my Wusthof bread knife, good Irish butter, and Sarabeth's Kitchen peach-apricot jam. Were they happy! They loved the bread plain; they loved the bread with the butter; they loved the bread with the jam. And who could blame them? Studded with dried cranberries and walnuts, and laced with orange zest, this was a spectacular loaf, indeed worthy of the best of celebrations!
Studded with Cranberries and Walnuts