Almost No Knead Cranberry Pecan Bread Recipes

ALMOST NO-KNEAD CRANBERRY-PECAN BREAD

Steps:

• 1. Whisk flour, yeast, salt, cranberries, and pecans in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. 2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. 3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

COOK'S ILLUSTRATED ALMOST NO KNEAD BREAD

Steps:

• Follow directions in videos.
• Baking Instructions: For both these recipes, preheat your oven with Dutch oven or Cloche inside to 500 degrees. Reduce temperature to 425 when the bread dough goes in and bake covered for 30 minutes. Then remove cover and bake an additional 15 minutes or until the internal bread temperature reaches about 200 degrees.

CRUSTY CRANBERRY BREAD WITH CARAMEL ALMONDS (ALMOST NO KNEAD)

Steps:

• For the caramel almonds: In a nonstick saucepan heat the ingredients for the caramel almonds over med. high heat for about 8 min until thick and bubbly. Spread out on a non stick pan, and cool in the fridge. Once cool seperate into little pieces and leave at room temperature.
• For the dough: In a VERY large bowl add the yeast, then the water, flour, brown sugar, and vanilla extract. Mix well until all the flour has been incorporated. Cover bowl with plastic wrap (sprayed with butter spray). Set in a warm area to rise for 2 hours (I turn my oven to warm for 3 minutes, turn it off, and then put my dough to rise in there. Just make sure it's not too hot.).
• When the dough has risen, you may at this point put it in the fridge to use at a latter time or use now.
• When ready to use, cut away about 1/4 of the dough from the rest, and gently mix in a 1/4 of the cranberries and caramelized almonds, until well incorporated. Form into a ball by tucking the edges of dough under until it forms a tight ball.
• Place on a non stick pan (I like to use the non stick foil) and let it rise in a warm area for another 30 minutes.
• Meanwhile, preheat oven to 375 degrees, with a shallow metal pan on the bottom rack. Mix together the topping ingredients.
• Once the dough has risen, top off with 1/4 of the topping and place on the middle rack. Before closing the door, toss the 1 cup of hot water into the metal pan, closing the door quickly to trap the steam. Bake for 25 to 30 minutes.

ALMOST NO-KNEAD BREAD

Steps:

• In a large bowl, whisk together flour, yeast and salt. Now add the water, beer and vinegar. Fold batter using a rubber spatula. Scrape the dry ingredients from the bowl bottom and continue folding until a ragged ball of dough forms. Cover bowl with some plastic wrap. Allow to sit at room temperature for 8 to 18 hours.
• In a 10-inch skillet, place a 12 x 18 inch piece of parchment paper. Spray parchment paper with nonstick cooking spray. Take the bowl of dough and turn out onto a lightly floured work surface. Knead dough 10 to 15 times. Pull edges of dough from edges into the center to form a ball of dough. Place the dough with the seam side down, into the parchment lined skillet. Spray dough with nonstick cooking spray. Cover the dough loosely with a piece of plastic wrap. Allow to rise at room temperature until the dough is doubled in size, about 2-hours. The dough should not easily spring back when poked.
• Place a 6 to 8 quart, heavy bottom, Dutch oven with lid, on lowest oven rack. Preheat the oven at 500°F for 1/2 hour. Lightly dust top of dough with flour and then make single 6-inch long, 1/2 inch deep cut on the top of the dough with a sharp knife or razor blade. Take preheated Dutch oven from from the 500°F oven and remove lid. Using edges of parchment paper, pick up dough from frying pan and place into Dutch oven. Allow extra parchment paper to hang out of Dutch oven and cover dough with lid. Return covered Dutch oven to oven and turn temperature down to 425°F Bake bread covered for 30-minutes. Remove lid and continue baking until bread is deep brown and an instant read thermometer, inserted in loaf center, reads 210°F This may take 20 to 30 minutes after removing cover. When done, remove bread from Dutch oven and cool on wire rack for 2 hours, until bread reaches room temperature.