CRANBERRY WALNUT BREAD (NO KNEAD)
A rustic no knead cranberry nut bread that is so delicious and easy, it will make a bread baker out of anyone! An easy yeast bread recipe that requires minutes to mix, requiring very little hands on time.
Provided by Kathleen • The Fresh Cooky © 2020
Categories Bread
Time 13h
Number Of Ingredients 9
Steps:
- Add flour, yeast and salt to large bowl (large enough for dough to double), stirring yeast into one portion of flour, salt the other, then stir together. Toss cranberries and walnuts and stir well to coat in the flour mixture.
- Pour honey into warm water and stir to combine. Pour honey water into flour mixture. Stirring to combine, it will be sticky, that's okay!
- Cover the bowl with plastic wrap, placing bowl in a draft-free , warm spot for at 12-18 hours (yes, hours!). I place in my oven, with a tea towel over the top of the plastic wrap.
- NEXT DAY | Once the dough has risen, and place a piece of parchment paper on the counter and dust with flour; with floured hands, gently scrape the dough away from the bowl and onto the parchment paper, the dough will be stringy and sloppy.
- Gently shape the dough into a round or oval shape. It will feel different than other breads, kind of fluid, that's alright it lends to the rustic look. Cover the shaped dough with a piece of plastic wrap (sprinkle a little flour on top of your dough if it's still really sticky) and then with a tea towel. Let rise for another 45 minutes.
- While dough is doing second rise, adjust your oven rack so that the dutch oven sits several inches above the bottom, but still has plenty of clearance on the top. PLACE DUTCH OVEN with LID INSIDE THE OVEN TO HEAT WITH THE OVEN. Preheat oven to 450 degrees F.
- Remove the plastic wrap, don't worry if it doesn't look like the dough has risen too much, it will puff up once it hits the heat of the oven.
- CAREFULLY (it's really hot!) remove the pot from the oven, set the lid to the side and using the excess parchment paper as a sling, gently transfer bread dough to the dutch oven, cover with lid (it's hot too!) and place back in hot oven for 30 minutes -- no peeking!! This is when the crispy crust develops. See notes if bottom burns below.
- After 30 minutes, remove the lid (remember it's still hot!), baking for another 15 minutes. Place on wire rack to cool completely. You can leave it in the pot, I prefer to remove it using the parchment and cool on a wire rack. If desired, brush or drizzle with a little extra honey, while warm.
- Resist cutting into the bread until it has mostly cooled, breads continue to bake while cooling and if you cut into it too soon it could make it gummy inside.
- *A great way to make sure your yeast is active, is to dissolve ½ teaspoon of sugar (or in this case honey) into ½ cup of warm water (between 110-120 degrees), stir in ½ teaspoon of yeast and allow to sit for 5-10 minutes.
- This is called proofing, after 10 minutes, it should be light and bubbly and smelly yeasty.
- If doesn't do the above, the yeast is "gassed" and won't do its job.
- I store my yeast in the fridge as I use it all the time, it will last even longer if store in the freezer.
- For more information read this article from King Arthur Baking outlines how to test yeast, baking powder and baking soda.
Nutrition Facts : ServingSize 1 ounces, Calories 242 kcal, Carbohydrate 42 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 356 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 6 g
CRANBERRY WALNUT BREAD
A moist and chewy bread with the great taste of cranberries and walnuts. Watch the consistency; I usually need to add more flour so that it doesn't 'climb the walls'. Enjoy!
Provided by Kathi
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 13
Steps:
- Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
- If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 30.8 g, Cholesterol 13.1 mg, Fat 4.7 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 8.4 g
CRANBERRY WALNUT BREAD
This family favorite comes from a collection of Amish recipes. I gave the recipe to several friends, and everyone loves it. Loaded with cranberries, nuts and cinnamon flavor, it's perfect for fall and winter.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 9
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add walnuts and cranberries.
Nutrition Facts : Calories 134 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 234mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY WALNUT BREAD RECIPE -- NO KNEAD & CAST IRON COOKED
Make and share this Cranberry Walnut Bread Recipe -- No Knead & Cast Iron Cooked recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 20h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dry ingredients in large mixing bowl. Mix thoroughly.
- Add 1 1/2 cups water and stir with rubber spatula. Add remaining water (and more) as needed until you have a thoroughly mixed, wet, sticky mass of dough. (The dough will be wet and will not form a ball.).
- Cover bowl with plastic wrap and let sit at room temperature, out of direct sunlight, for 12 to 18 hours.
- After 12 to 18 hours have passed, your dough should be dotted with bubbles and more than doubled in size. (It may also have a strong alcohol smell to it, but don't mind that, it will burn off in the baking.) Dust wooden cutting board with bread flour and, using your plastic dough scrapers, scrape dough loose from sides of bowl and turn out onto board in one piece. Dough will be loose and sticky, but do not add more flour. Dust top lightly with flour and cover with clean cotton or linen tea towel (terry cloth will stick and leave lint on dough). Let dough rise for another 1 to 2 hours.
- About 30 minutes before second rise is complete, place your cast-iron pot (without lid) on rack positioned in lower third of oven (not at the very bottom). Heat oven to 475°F.
- Once oven has reached 475°, remove pot using heavy-duty potholders (be very careful at this stage - the pot and oven are extremely hot). Sprinkle about 1 teaspoon coarse cornmeal evenly over bottom of pot.
- Uncover dough and, using two plastic dough scrapers, shape dough into a ball by folding it over onto itself a few times. With scrapers, lift dough carefully and let it fall into preheated pot by slowly separating the scrapers. Dust top of dough with rolled oats. Cover pot and bake for 30 minutes.
- After 30 minutes, remove cover from pot and continue baking for additional 15 minutes, or until loaf is browned, but not burned.
- Remove pot from oven. With sturdy wooden or metal spatula, pry loaf from pot and transfer to cooling rack. Do not slice bread for minimum of 1 hour - this cooling time completes the process and shouldn't be overlooked!
Nutrition Facts : Calories 227.1, Fat 5.3, SaturatedFat 0.5, Sodium 438.9, Carbohydrate 38.7, Fiber 2.3, Sugar 0.7, Protein 6.2
CRANBERRY NUT BREAD I
A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.
Provided by Karin Christian
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 32.1 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 265.4 mg, Sugar 14.4 g
CRANBERRY-WALNUT BREAD
This Thanksgiving-inspired quick bread recipe comes from Jane Kraemer of Manchester, Connecticut. The mixture of tart cranberry and salty nuts will have everyone reaching for a second slice.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
- Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.
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