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
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
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.
HEALTHY CRANBERRY WALNUT BREAD
This is a geat healthy bread for the bread machine. It is great toasted or for sandwiches. I make a two pound loaf every weekend and it never lasts long enough. Be sure to start with all ingredients at room temperature.
Provided by Gloria J.
Categories Yeast Breads
Time 3h10m
Yield 1 2 lb. loaf, 15 serving(s)
Number Of Ingredients 15
Steps:
- Put all ingredients except cranberries and walnuts in the bread machine pan.
- Bake at light crust, basic setting.
- Check the dough in the early stages of mixing. It should form a smooth but slightly sticky ball.
- Add additional flour, one tablespoon at a time, until the dough ball looks right. I usually have to add 2-3 tablespoons more flour, but it varies with the amount of humidity in the air.
- Add cranberries and walnuts at the add fruit signal, or about five minutes before the end of the kneading cycle.
Nutrition Facts : Calories 165.5, Fat 5.2, SaturatedFat 0.7, Cholesterol 13.1, Sodium 199.4, Carbohydrate 26.7, Fiber 2.6, Sugar 8.4, Protein 4.6
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