how to incorporate dried fruit into a braided loaf?
Hi everyone. I'm planning to bake the bba Cranberry walnut celebration bread (minus the walnuts), and I'm looking to modify the procedure a bit. The original recipe has the dried cranberries mixed in with the dough, which I've found results in a bumpy, rough looking loaf. I'm looking to make a 5-strand braided loaf that looks like challah - nice and smooth, without any "stretch marks" or dried fruit sticking out on the surface.This has nothing to do with flavor, but I'm a stickler for presentation.