Crusty Cranberry Nut No Knead Bread

Yeasted bread has by no means been simpler. This straightforward technique produces probably the most stunning and crusty cranberry nut no-knead bread with little or no hands-on work! In case you’re new to working with yeast, reference my Baking with Yeast Information for solutions to widespread yeast FAQs.

I initially revealed this recipe in 2017 and have since added new photographs and some extra success suggestions.

“Home made bread” and “straightforward” are phrases that don’t usually go hand-in-hand. Once you consider do-it-yourself bread, you assume tough, proper? This recipe, nevertheless, will fully change that thought. I understand that’s a fairly large promise, however I’m assured your notion of do-it-yourself bread will change from “nope! an excessive amount of work” to “wow, I CAN do that.”

One reader, Kris, commented: “This is a superb recipe—bread made straightforward. Scrumptious bites filled with taste from the cranberries and walnuts. Will preserve this ceaselessly. ★★★★★”

One other reader, Linda, commented: “This recipe is incredible. The bread had a beautiful crust and nice taste. The directions had been tremendous thorough at explaining every part for a novice bread maker. ★★★★★”

Why You’ll Love This Cranberry Nut No-Knead Bread:

• Simply 7 easy components
• Hardly any hands-on time
• Number of textures: crispy crusty exterior, gentle and chewy inside, and loads of dried cranberries and nuts in each slice
• An egg-free baking recipe and dairy-free recipe
• Tastes unimaginable heat with a swipe of honey butter.

This bread, like my do-it-yourself artisan bread, seeded oat bread, and olive bread, has all of the bells and whistles of a fresh-from-the-bakery cranberry nut bread, and takes little or no effort. If you’re new to working with yeast, or just feeling a little bit lazy, this recipe is for you.

Making this loaf will go away you loads of time to hang around. 😉

Simply 7 Substances for This Cranberry Nut Bread

You don’t want numerous components to make do-it-yourself bread, and also you would possibly already know that in case you’ve tried this sandwich bread recipe. You solely want 7 components to make this bread:

1. Flour: Flour provides the bread its construction. You should utilize all-purpose or bread flour. I usually attain for bread flour as a result of it yields a barely chewier bread.
2. Salt: Choose up some coarse sea salt; I discover the flavour is missing with common desk salt.
3. Yeast: You should utilize instantaneous or lively dry yeast, however I extremely advocate an instantaneous (aka “fast rise” or “fast rise” yeast). I at all times use Platinum Yeast by Crimson Star, which is an instantaneous yeast with dough improvers. You don’t want a lot right here—solely want 1/2 teaspoon—due to the lengthy rise time.
4. Nuts: Walnuts or pecans—baker’s alternative!
5. Dried Cranberries: I like the chewy texture of dried cranberries right here. Don’t use contemporary or frozen cranberries, as a result of this dough is just too moist. Raisins would work too, or strive chopping up dried apricots or dates.
6. Water: I usually encourage you to make use of heat liquid with yeast as a result of it helps the yeast work quicker. For this recipe, you need the water to be about 95ºF (35ºC), as a result of we’re encouraging a pleasant gradual rise to construct taste. An instant-read thermometer takes the guesswork out of this.
7. Honey: Honey provides taste and helps give the bread its springy, sponge-like texture.

By the best way, in case you take pleasure in honey in your do-it-yourself bread, you’ll love this no-knead honey oat bread as a result of the flavour actually stands out. The method can be similar to right this moment’s straightforward bread recipe. And ensure to strive each with this straightforward do-it-yourself honey butter.

Overview: 5 Steps to Make No-Knead Bread

This no-work, no-knead, professional-bread-at-home idea originated with Jim Lahey of Sullivan Avenue Bakery in NYC. It’s all very fundamental components, however his technique is exclusive, which incorporates an 18-hour rise time. 18 hours?! Sure! Don’t be nervous, this 18 hours provides the dough an opportunity to ferment. And the fermentation time requires completely nothing from you. Simply set it in your counter and overlook about it till the following day. We use this identical technique for do-it-yourself English muffins. In each recipes, the magic occurs whenever you’re not trying!

Step 1: Stir components collectively. Don’t even get away your mixer.

This can be an excellent sticky dough. Bear in mind, do NOT be tempted so as to add extra flour. It’s going to persist with your fingers. That’s nothing a fast wash can’t repair!

Step 2: Cowl the dough and ignore it.

Let the dough rise at room temperature for 12–18 hours. This recipe may be very forgiving. Any normal-ish room temperature is okay. You’ll know that the dough is completed rising when it has doubled in measurement and air bubbles have shaped on high. Like this:

Step 3: The dough will nonetheless be tremendous sticky after rising. That’s okay! Utilizing evenly floured fingers, type the sticky dough right into a ball and place on a big piece of parchment paper. Rating the highest with a pointy knife, kitchen shears, or bread lame, then permit to relaxation for half-hour.

Step 4: Preheat a 5 to 6-quart Dutch oven. You’ll bake the bread in a pre-heated (super-hot!) Dutch oven, which helps type a crusty exterior. In case you don’t have a Dutch oven, you need to use any oven-safe heavy-duty pot with a lid.

Step 5: Bake for about 35 minutes. For an correct doneness check, the bread is finished when an instant-read thermometer reads the middle of the loaf as 195°F (90°C).

FAQ: Why Bake No-Knead Bread in a Dutch Oven?

Baking the bread with the lid on traps steam contained in the pot, creating that completely crisp crust. A lid is KEY to this bread recipe’s success! You gained’t remorse selecting up a Dutch oven.

No Dutch oven? No drawback.

Whereas baking the bread in a Dutch oven is essential to this bread’s texture, you will get round it. As an alternative, place the rounded dough on a parchment paper-lined or generously floured nonstick baking pan. No have to pre-heat the pan such as you do the Dutch oven. Whereas the oven preheats and the scored loaf is resting, boil a kettle of water. After the oven is preheated, place scored dough/baking pan on the middle rack. Then place a shallow steel or forged iron baking pan or skillet (I normally use a steel 9×13-inch baking pan; don’t use glass) on the underside oven rack. Fastidiously and shortly pour 3–4 cups of boiling water into it, after which shortly shut the oven door to entice the steam inside. The steam helps create a crispier crust. That is precisely how I bake 4-ingredient artisan bread.

Step 6: Take pleasure in a slice of heat, contemporary bread you gained’t consider you constructed from scratch.

This evenly honey-sweetened cranberry nut bread is fabulous for breakfast, toasted with butter or honey butter. Or serve it alongside a charcuterie board with a gentle cheese like brie or goat cheese, or this white cheddar cranberry pecan cheese ball (yum!).

This recipe is dropped at you in partnership with Crimson Star Yeast.

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Crusty Cranberry Nut No Knead Bread

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  Writer: Sally
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  Prep Time: 20 minutes
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  Cook dinner Time: 35 minutes
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  Whole Time: 20 hours
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  Yield: 1 loaf; 10-12 servings
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  Class: Bread
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  Technique: Baking
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  Delicacies: American

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Description

Yeasted bread has by no means been simpler. This straightforward mixing technique produces probably the most stunning and crusty cranberry nut no knead bread with virtually zero hands-on work! In case you’re new to working with yeast, reference my Baking with Yeast Information for solutions to widespread yeast FAQs.

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Directions

1. *No have to grease the bowl, and don’t use a mixer on this step as a result of the dough is just too sticky for a mixer.* In a big bowl utilizing a silicone spatula, stir the primary 5 components collectively. Combine the honey and water collectively, then pour on high. Combine to mix. The dough can be fairly sticky—don’t be tempted so as to add extra flour—you desire a sticky dough. Gently form right into a ball as greatest you may.
2. Cowl tightly. Set on the counter at room temperature (truthfully any regular room temperature is okay) and permit to rise for 12-18 hours. The dough will double in measurement, persist with the edges of the bowl, and will have air bubbles on the floor.
3. Flip the dough out onto a evenly floured work floor and, utilizing evenly floured fingers, form right into a ball as greatest you may. It doesn’t need to be excellent. Switch the dough to a big piece of parchment paper. (Giant sufficient to suit inside your pot and one that’s protected underneath such excessive warmth. I exploit this parchment and it’s by no means been a problem.) Place the ball of dough + parchment inside a bowl so the dough doesn’t unfold out because it rests. Utilizing a really sharp knife, kitchen shears, or a bread lame, gently rating a slit or an X into the highest. Cowl dough evenly with plastic wrap or a clear kitchen towel and let it relaxation for half-hour.
4. Throughout this half-hour, preheat the oven to 475°F (246°C). (Sure, very popular!) Place your dutch oven (with the lid) or heavy obligation pot inside for half-hour in order that it’s extraordinarily sizzling earlier than the dough is positioned inside. After half-hour, take away the dutch oven from the oven and thoroughly place the dough inside by lifting it up with the parchment paper and sticking all of it—the parchment paper included—contained in the pot. Cowl with the lid.
5. Bake for 25 minutes with the lid on. Fastidiously take away the lid and proceed baking for 8-10 extra minutes till the bread is golden brown. How one can check for doneness: Give the nice and cozy bread a lightweight faucet. If it sounds hole, it’s executed. For a extra correct check, the bread is finished when an instantaneous learn thermometer reads the middle of the loaf as 195°F (90°C).
6. Take away pot from the oven, fastidiously take away the bread from the pot, and permit to chill on a wire rack for a minimum of 20 minutes earlier than slicing.
7. Cowl and retailer leftover bread at room temperature for 1 week.

Notes

1. Make Forward & Freezing Directions: The dough takes as much as 18 hours to rise, so this can be a great recipe to start 1 day forward of time. To freeze, bake and funky the bread, wrap in a layer of plastic wrap, then a layer of aluminum foil, and freeze for as much as 3 months. Thaw within the fridge, after which permit to come back to room temperature earlier than serving. It’s also possible to freeze the dough. Combine the dough collectively as instructed in step 1. Wrap the sticky dough in evenly oiled plastic wrap and place in a freezer-friendly container. Thaw at room temperature, then let it relaxation/rise as instructed in step 2. Proceed with step 3 and the remainder of the recipe.
2. Particular Instruments (affiliate hyperlinks): Glass Mixing Bowl | Lodge Solid Iron Dutch Oven or Le Creuset Dutch Oven | Parchment Paper | Bread Lame | Immediate Learn Thermometer | Cooling Rack
3. Dutch Oven: Use a 5 to six quart (or bigger) Dutch oven or any giant oven-safe pot with an oven-safe lid. In case your dutch oven is smaller than 5 quarts, you may halve the recipe (directions stay the identical, simply halve every ingredient) or make the dough as instructed in step 1, form the dough into 2 balls as an alternative of 1 ball, and bake them one after the other in your smaller dutch oven. Whereas the 2nd dough waits, evenly cowl and preserve at room temperature. The bake instances within the recipe above (25 minutes after which 8-10 minutes) will each be a little bit shorter for the smaller loaves.
4. No dutch oven? See put up above for various.
5. Flour: You should utilize both bread flour or all-purpose flour right here. Bread flour will produce a barely chewier bread. Be at liberty to substitute as much as 1 cup (round 130g) of the flour for complete wheat flour. Don’t use all complete wheat flour, because the bread will style fairly dense and heavy.
6. Yeast: In case you don’t have instantaneous yeast, you need to use active-dry. I’ve by no means had an issue utilizing lively dry yeast on this recipe, and with no different adjustments wanted. Works splendidly!
7. Cranberries: Dried cranberries (or raisins) are greatest for this moist dough. I don’t advocate frozen or contemporary cranberries.
8. Parchment Paper: In case your parchment paper can solely be heated to a sure temperature, bake the bread at that temperature. Bake the bread a little bit longer to compensate for the decrease temperature.
9. Reference my Baking with Yeast Information for solutions to widespread yeast FAQs.
10. Recipe tailored from Crimson Star Yeast, technique initially from Jim Lahey.