NO KNEAD CRANBERRY WALNUT BREAD
Homemade cranberry walnut bread with the crunchiest crust, doughy inside, and requires no kneading at all (hoorah!). A delicious bread to compliment any meal that is perfection when toasted!
Provided by Bethany Kramer
Categories Side Dish
Number Of Ingredients 7
Steps:
- Activate yeast: in a large bowl, mix together warm water (110F) with sugar and yeast. Let sit for 10 minutes. Note: sugar feeds yeast so it is great to include in this step.
- Mix rest of ingredients: add to yeast mixture - flour, salt, dried cranberries, and walnuts. Mix until ingredients have fully combined.
- Let dough rise: Lightly grease a separate bowl. Transfer dough into greased bowl, cover with plastic wrap and let rise for 10+ hours. Tip: it's best to keep dough in a temperature controlled environment that isn't too warm or too cold.
- Preheat oven to 450F.
- Form dough: Lightly dust hands with flour and place dough onto a lightly floured surface. Without over-handling dough, form into ball - tuck edges underneath bottom to create a smooth top.
- Transfer dough: Line dutch oven with sheet of parchment paper. Lightly dust the bottom of the paper with flour to prevent the dough from sticking. And carefully transfer dough to pot.
- Bake: Cover with lid and bake for 30 minutes then uncover and bake additional 10 minutes. Note: Every oven is different, keep an eye on the bread the last 10 minutes. When it's golden brown pull from oven.
- Let bread cool: Remove pot from oven, carefully use paper edges to lift the bread from the pot and let it cool for 20-30 minutes before slicing into.
Nutrition Facts : Calories 122 kcal, TransFat 0.3 g, Sodium 1.9 mg, Carbohydrate 26 g, Sugar 2.2 g, Protein 3.3 g, ServingSize 1 serving
NO-KNEAD CRANBERRY WALNUT BREAD WITH HONEY
Steps:
- Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
- Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
- Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
- Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
- Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
- Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
- Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
- After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
- Place a piece of parchment paper on the counter and dust it with flour so the dough doesn't stick to the paper. Rub flour on your hands and scrape the dough away from the sides of the bowl, gathering it in your hands as best you can (it may feel kind of fluid and not at all like regular bread dough) and forming it into a circular loaf on the parchment paper. Don't worry if it still looks a little rough in places - this lends to the rustic look of this loaf. If your dough is very fluid, simply add an extra 1/4 to 1/3 cup of flour to the dough as you shape it.
- Once you have it shaped, the dough needs to undergo a second rise (much shorter than the first). The goal is to handle the dough as little as possible at this stage because any amount of tugging at the rough can cause it to deflate after it has undergone its second rise. The next few steps will help prevent this. But don't worry if it deflates a bit. This bread dough is pretty forgiving.
- Sprinkle flour over the top of the loaf and loosely cover it with plastic wrap to prevent a skin from forming over the dough. The flour also prevents the plastic wrap from sticking to the dough so when you take it off at the end of the rise, it doesn't disturb the dough and wreck the rustic shape you've created. Let the dough rise for about 45 minutes. Your oven will also be preheating during this time (and so will your pot).
- Once 45 minutes have passed remove the plastic wrap from the dough and trim the parchment paper into a circle closely around the dough. If it doesn't look like the dough has risen that much, don't worry about it. The loaf will puff up a bit when it hits the heat of the oven.
- Remove the preheated pot from the oven and transfer the dough into the pot as carefully as possible by handling only the parchment paper. Place the lid on the pot and return it to the oven for 30 minutes. Don't open the oven during this time, and certainly don't take the lid off the pot; the crispness of the crust develops because of the steam that builds up in the pot during this 30 minutes.
- After 30 minutes have passed, remove the lid from the pot and continue baking for another 15 minutes. After the 15 minutes have passed, remove the pot with bread from the oven and place it on a wire rack to cool. You'll probably hear it crackling as it cools - this is normal. Brush a little extra honey on the top of the bread now, if desired.
- If you can, resist the urge to cut into the bread until it has pretty much cooled completely. The bread continues to bake on the inside even after it has been removed from the oven and cutting it too early could result in the inside becoming gummy or rubbery.
Nutrition Facts : ServingSize 1 serving, Calories 189 kcal, Carbohydrate 36 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 389 mg, Fiber 2 g, Sugar 10 g
NO KNEAD CRANBERRY WALNUT BREAD
Believe it or not, this no knead cranberry walnut bread is super easy to make! The results are crusty and golden brown crust, and a perfectly chewy bread filled with dried cranberries and nuts. Perfect for holiday baking! This recipe makes 1 round loaf.
Provided by Tania
Categories Breads
Time 19h25m
Number Of Ingredients 9
Steps:
- Make sure you have an oven-proof 5 to 6 quart Dutch oven with a lid, safe up to 450 degrees F.
- Dissolve the yeast and sugar with the warm water (110 to 115 degrees F). Let it sit for 10 minutes or until foamed up. If it doesn't foam up, discard and start over with fresh yeast.
- In a large bowl, whisk bread flour with salt. Add the yeast mixture and honey and combine with a wooden spoon. Add the cranberries, walnuts, and orange zest. Stir to combine until no pockets of flour remain. Dough will be very sticky and wet. Cover bowl tightly with plastic wrap and let it rest for 18 hours on the countertop, undisturbed. Yes, 18 hours!
- After 18 hours, the dough will be very wet and sticky.
- Transfer dough to a well-floured surface and turn to coat with flour. Sprinkle more bread flour as needed. Gently fold the dough over from the edges to the center to form a flat-ish ball, being careful not to burst the air bubbles trapped inside.
- Transfer dough to a sheet of parchment paper, smooth side up (no need to transfer back to the bowl, on the counter is fine). Gently press the sides to re-shape if needed, and flour the top a little bit. Cover with plastic wrap, and let it rest for 30 minutes.
- Meanwhile, place the Dutch oven (with lid) inside the oven. Preheat the oven to 450 degrees F for 30 minutes.
- Score an X or pattern on the dough.
- Remove the hot Dutch oven from the oven, and immediately transfer the dough to the Dutch oven, along with parchment paper. Cover with lid and bake for 30 minutes. Uncover, and bake for another 8-10 minutes until golden brown.
- Remove from oven, and lift it up with the parchment paper. Cool for 20 minutes before serving. Enjoy!
Nutrition Facts : Calories 353 kcal, Carbohydrate 63 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 781 mg, Fiber 3 g, Sugar 14 g, UnsaturatedFat 6 g, ServingSize 1 serving
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 WALNUT BREAD (NO SUGAR ADDED)
I love this loaf. I adapted the OceanSpray recipe and like it much better than the one with full sugar. You may have to add a bit more orange juice depending upon your area and how your batter is. If it looks a bit too thick, just add another splash or two. Cooking time is approximate, you may need to add 5 - 10 minutes.
Provided by CookbookCarrie
Categories Quick Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix your flour, splenda, baking soda, baking powder and salt in a bowl.
- In your mixer bowl combine your O.J., shortening, Orange Peel and egg.
- Add the dry to the wet and mix until JUST combined, do NOT overmix.
- Stir in the nuts and Cranberries by hand.
- Pour into a greased loaf pan and bake at 350 deg for approx 30 minutes
Nutrition Facts : Calories 180.1, Fat 7.2, SaturatedFat 1.2, Cholesterol 21.1, Sodium 358.5, Carbohydrate 25.1, Fiber 1.9, Sugar 3.5, Protein 4.4
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
More about "cranberry walnut bread recipe no knead cast iron cooked"
CRUSTY CRANBERRY NUT NO KNEAD BREAD RECIPE - COOK.ME RECIPES
From cook.me
FRIEDA LOVES BREAD: ORANGE CRANBERRY WALNUT NO KNEAD BREAD
From friedalovesbread.com
CRANBERRY WALNUT BREAD RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
CRANBERRY WALNUT BREAD | A MIND "FULL" MOM
From amindfullmom.com
NO-KNEAD CRANBERRY NUT BREAD - DOMESTICALLY BLISSFUL
From domesticallyblissful.com
WALNUT BREAD NO KNEAD RECIPE | RECIPES | MOORLANDS EATER
From moorlandseater.com
CRANBERRY WALNUT BREAD (NO KNEAD) - THE FRESH COOKY
From thefreshcooky.com
CRANBERRY WALNUT NO KNEAD BREAD - OVENTALES
From oventales.com
NO KNEAD CRANBERRY WALNUT BREAD RECIPE - BOSTON GIRL …
From bostongirlbakes.com
CRANBERRY WALNUT BREAD (NO-KNEAD INSTANT POT BREAD) - COOKING …
From cookingcarnival.com
CRUSTY CRANBERRY NUT NO KNEAD BREAD - SALLY'S BAKING …
From sallysbakingaddiction.com
NO-KNEAD CRANBERRY WALNUT BREAD - SIMPLY SCRATCH
From simplyscratch.com
THE EASIEST NO-KNEAD CRANBERRY WALNUT BREAD | KITCHEN CENTS
From kitchencents.com
MOST AWESOMEST NO KNEAD ORANGE CRANBERRY RAISIN BREAD
From thekitchenwhisperer.net
CRANBERRY WALNUT ARTISAN BREAD. - HARVEST & NOURISH
From harvestandnourish.com
CRANBERRY WALNUT DUTCH OVEN BREAD - ALL INFORMATION ABOUT …
From therecipes.info
NO-KNEAD WALNUT CRANBERRY WHOLE WHEAT BREAD - TANYA GULATI
From tanyagulati.com
CRANBERRY WALNUT BREAD RECIPE! {DUTCH OVEN NO KNEAD BREAD}
From thefrugalgirls.com
CRANBERRY WALNUT BREAD RECIPE -- NO KNEAD & CAST IRON COOKED …
From menuiva.com
NO-KNEAD CRANBERRY WALNUT BREAD - SAVOR THE BEST
From savorthebest.com
NO-KNEAD CRANBERRY-WALNUT BREAD! PERFECT 18-HOUR LOAF! - YOUTUBE
From youtube.com
NO KNEAD CRANBERRY NUT BREAD - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
NO KNEAD CRANBERRY WALNUT BREAD - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
NO-KNEAD CRANBERRY BREAD - JOYOUS APRON
From joyousapron.com
CRANBERRY, WALNUT & WENSLEYDALE NO-KNEAD BREAD – KIM M. WATT
From kmwatt.com
BEST NO KNEAD BREAD RECIPE WITH CRANBERRIES UND WALNUTS
From cinnamonandcoriander.com
NO-KNEAD SOURDOUGH CRANBERRY-WALNUT BREAD - SIMPLE PLEASURES …
From simplepleasuresinourlives.com
NO-KNEAD CRANBERRY AND WALNUT BREAD – BRUCE BARONE
From brucebarone.com
CRUSTY CRANBERRY WALNUT BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
NO KNEAD CRANBERRY WALNUT BREAD RECIPE - CREATE THE MOST …
From recipeshappy.com
NO KNEAD BREAD CRANBERRY, WALNUT AND HONEY - YOUTUBE
From youtube.com
WALNUT CRANBERRY BREAD RECIPE - DORKY LITTLE HOMESTEAD
From dorkylittlehomestead.ca
CRANBERRY WALNUT NO KNEAD BREAD - CREATE THE MOST AMAZING …
From recipeshappy.com
CRANBERRY WALNUT BREAD - COOK NOURISH BLISS
From cooknourishbliss.com
NO-KNEAD CRANBERRY WALNUT BREAD WITH HONEY | RECIPE | ARTISAN …
From pinterest.ca
NO-KNEAD CRANBERRY WALNUT BREAD - CHEZ CATEYLOU
From chezcateylou.com
NO-KNEAD CRUSTY BREAD {CAST IRON DUTCH OVEN} - SELF PROCLAIMED …
From selfproclaimedfoodie.com
NO-KNEAD CRANBERRY WALNUT BREAD | 12 TOMATOES
From 12tomatoes.com
CRANBERRY WALNUT NO KNEAD BREAD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
NO KNEAD CRUSTY CRANBERRY NUT BREAD - RED STAR® YEAST
From redstaryeast.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love