Scribd Logo
Upload

Welcome to Scribd!

  • 17 views

    Crusty Cranberry Nut No Knead Bread - Sally's Baking Addiction

    Uploaded by

    AI YU

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Crusty Cranberry Nut No Knead Bread - Sally's Baking Addiction

    Uploaded by

    AI YU
    17 views1 page

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    17 views1 page

    Crusty Cranberry Nut No Knead Bread - Sally's Baking Addiction

    Uploaded by

    AI YU

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Orange Glazed

    No-Knead
    Home Hon- · Bread · Crusty Cranberry
    · Recipes Cranberry
    ey Oat Bread
    Nut No Knead BreadBread

    Crusty Cranberry
    Nut No Knead
    Bread
    Published by Sally on November 8, 2017
    649 comments

    JUMP to JUMP to PIN the


    RECIPE VIDEO RECIPE

    This post may contain affiliate links. Please read my disclosure


    policy.

    Yeasted bread has never been easier. This


    simple mixing method produces the most
    beautiful and crusty cranberry nut no knead
    bread with practically zero hands-on work!

    This recipe is brought to you in partnership


    with Red Star Yeast.

    Here’s a recipe you’re going to memorize


    and I’m not saying that because it’s so
    simple. I’m saying it because it’s an
    unbelievably and awesomely delicious
    homemade bread with a major crust, a soft
    and chewy texture, and plenty of
    irresistible nuts and dried cranberries to
    keep each piece interesting and unique.
    You won’t be able to stop making it. You
    won’t be able to stop eating it. And, as
    such, you’ll memorize the recipe in no time.
    That’s a guarantee.

    I’ve made this no knead bread 4x within 2


    weeks and I’m not even a bread person. But
    it MADE ME A BREAD PERSON. Not sure if
    that’s a bad thing?

    Advertisement

    “Homemade bread” and “easy” are terms


    that don’t typically go hand-in-hand. When
    you think of homemade bread, you get
    pretty freaked out, right? Seems like a
    terrible idea, majorly complicated, and a
    general waste of time. This recipe, however,
    will completely change that universal
    thought. I realize that’s a pretty big
    promise, but I’m confident your perception
    of homemade bread will switch from “too
    fancy schmancy” to “wow, I can do this.”

    This bread, like my homemade artisan


    bread and olive bread, has all the bells
    and whistles and takes zero effort to make.
    If you’re feeling lazy… this recipe is for you.

    Video Tutorial

    Cranberry Nut No Knead …

    Overview: How to Make


    No Knead Bread
    1 Stir 5 ingredients together. Don’t even
    break out your mixer.
    2 Stir in extras like chopped walnuts and
    dried cranberries.
    3 Shape into a ball and leave it alone for a
    day.
    4 Kick up your feet and don’t knead the
    dough.
    5 Score an X on top of the dough, let it
    rest, then bake it.
    6 You’re done.

    Advertisement

    This whole no-work, no-knead,


    professional-bread-at-home concept has
    swarmed the internet and after some
    research, I found it originally came from
    Jim Lahey of Sullivan Street Bakery in NYC.
    It’s all very basic ingredients, but his
    method is unique, which includes an 18
    hour rise time. 18 hours?! Yes! Don’t be
    nervous, this 18 hours gives the dough a
    chance to ferment. And the fermentation
    time requires absolutely nothing from you.
    Just set it on your counter and forget about
    it until the next day. We love using this
    same method for Honey Wheat English
    Muffins. In both recipes, the magic
    happens when you’re not looking!

    Only 5 Ingredients for


    No Knead Bread
    You don’t need a lot of ingredients to make
    homemade bread and you might already
    know that if you’ve tried this sandwich
    bread recipe. You only need 5 ingredients
    here, which include kitchen staples like
    flour, salt, and honey. You’ll also need a
    little warm water to bring all the
    ingredients together and activate the yeast.
    For the yeast, we’re using Platinum Yeast
    from Red Star, my favorite. Don’t be
    nervous—yeast doesn’t bite, I promise.
    It’s just another ingredient you’re adding.

    Honey isn’t usually added to traditional no


    knead bread recipes, but I wanted a little
    extra flavor here. A couple Tablespoons of
    flour make up for the added liquid. There’s
    also lots of walnuts and cranberries for
    interesting texture. Not that this bread
    needs any assistance in the texture
    category. It’s SO crisp and crusty. Just look
    at it! And that long rise time ensures an
    amazingly chewy texture.

    Advertisement

    By the way, if you enjoy honey in your


    homemade bread, you’ll love this no
    knead honey oat bread because the flavor
    really stands out. The process is also very
    similar to today’s easy bread recipe.

    You’ll bake the bread in a super hot dutch


    oven. If you don’t have one, you can use
    any heavy duty pot with a lid, providing it’s
    oven-proof.

    Why Bake No Knead


    Bread in a Dutch Oven?
    Baking the bread with the lid on traps
    steam inside the pot, creating that perfect
    crust. A lid is KEY to this bread recipe’s
    success! You won’t regret picking up a
    dutch oven.

    No Dutch Oven? No
    Problem.
    While baking the bread in a dutch oven is
    key to this bread’s texture, you can get
    around it. Instead, place the rounded
    dough on a parchment paper lined or
    generously floured baking pan. (No need to
    pre-heat the pan in the oven like you do the
    dutch oven.) Score the bread as noted in
    step 3 below. Preheat the oven. After the
    oven is preheated, place a shallow metal or
    cast iron baking pan or skillet (I usually use
    a metal 9×13-inch baking pan, do not use
    glass) on the bottom oven rack. Carefully
    and quickly pour 3–4 cups of boiling water
    into it. Place the scored dough/baking pan
    on a higher rack and quickly shut the oven,
    trapping the steam inside. The steam helps
    create a crispier crust. Bake for about 30
    minutes, but begin checking at 25 minutes.
    Gently tap the loaf—if it sounds hollow, the
    bread is done.

    It’s so easy, you’ll be silly not to try it. And


    you’ll really be missing out!

    Advertisement

    Step-by-step pictures and additional tips


    below the recipe.

    4.8 from 240 reviews

    Crusty Cranberry Nut


    No Knead Bread
    Author: Sally
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 20 hours
    Yield: 1 loaf; 10-12 servings

    PRINT
    PIN RECIPE
    RECIPE

    Description

    Yeasted bread has never been easier.


    This simple mixing method
    produces the most beautiful and
    crusty cranberry nut no knead bread
    with practically zero hands-on work!

    Ingredients
    3 cups + 2 Tablespoons (390g) all-
    purpose flour (spoon & leveled), plus
    more for hands

    2 teaspoons coarse sea salt (I find


    the flavor lacking using regular table salt)

    1/2 teaspoon Platinum Yeast from


    Red Star instant yeast

    3/4 cup (95g) chopped nuts (I like


    walnuts or pecans)

    3/4 cup (105g) dried cranberries*

    1 Tablespoon honey

    1 and 1/2 cups (360ml) warm water


    (about 95°F (35°C))

    Instructions
    1 *No need to grease the bowl.* Stir
    the first 6 ingredients together in a
    large bowl. Stir in the warm water.
    The dough will be pretty sticky–
    don’t be tempted to add more flour–
    you want a sticky dough. Gently
    shape into a ball as best you can.
    Cover tightly with plastic wrap or
    aluminum foil. Set on the counter at
    room temperature (honestly any
    normal room temperature is fine!)
    and allow to rise for 12-18 hours. The
    dough will double in size, stick to the
    sides of the bowl, and be covered in
    air bubbles.

    2 Turn the dough out onto a lightly


    floured work surface and, using
    lightly floured hands, shape into a
    ball as best you can. Doesn’t have to
    be perfect! Transfer dough to a large
    piece of parchment paper. (Large
    enough to fit inside your pot and one
    that is safe under such high heat. I
    use this parchment and it’s never
    been an issue.)

    3 Using a very sharp knife, gently score


    an X into the top. Cover dough lightly
    with plastic wrap and leave alone for
    30 minutes.

    Click here

    4 During this 30 minutes, preheat the


    oven to 475°F (246°C). (Yes, very hot!)
    Place your dutch oven (with the lid)
    or heavy duty pot inside for 30
    minutes so that it’s extremely hot
    before the dough is placed inside.
    After 30 minutes, remove the dutch
    oven from the oven and carefully
    place the dough inside by lifting it up
    with the parchment paper and
    sticking it all– the parchment paper
    included– inside the pot. Cover with
    the lid.

    5 Bake for 25 minutes with the lid on.


    Carefully remove the lid and
    continue baking for 8-10 more
    minutes until the bread is golden
    brown. Remove pot from the oven,
    carefully remove the bread from the
    pot, and allow to cool on a wire rack
    for 20 minutes before
    breaking/slicing/serving.

    6 Cover and store leftover bread at


    room temperature for 1 week.

    You might also like