Our neighbors Mark and Kendra are fine friends. A few days ago Kendra gifted us with a loaf of Cranberry Nut bread that is great! She used the Raisin variation instead of dried cranberries. Kendra shared the recipe that she got from the Internet and now I'm putting it into Food Nirvana, with somewhat modified directions, for it certainly qualifies as top notch. And it is very easy to make.
I'm anxious to make the cranberry version, and I hope you make this "No Knead" bread too. You will love it.
Ingredients:
3 cups plus 2 tbsp. of all purpose flour
2 tsp. of sea salt
1/2 tsp. of instant yeast
3/4 cup of chopped walnuts
3/4 cup of dried cranberries (Variation: raisins)
1 tbsp. of honey
1 1/2 cups of warm water (95 to 100 degrees F)
Directions:
Stir the first five ingredients together in an electric mixer bowl.
Stir the honey into the water in a small bowl.
Add the liquid mixture to the mixer bowl.
Mix on low speed until the ingredients come together.
You may need to use a soft spatula to get all of the dry ingredients mixed into the dough.
Remove the beater and cover the bowl with plastic wrap, then let the dough rise at room temperature for 16 to 18 hours.
Transfer the dough to a floured work surface, have flour on your hands, and shape the dough into a ball.
Put the ball of dough on to a sheet of parchment paper.
Score an X on the top of the ball of dough with a sharp knife.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Preheat the oven to 475 degrees F while the dough is resting.
Put a Dutch Oven, including the lid, into the baking oven and preheat it.
After the 30 minute resting period uncover the dough and put the parchment paper and the dough into the Dutch Oven.
Put the lid on and bake the bread for 25 minutes.
Remove the lid and bake it for an additional 8 minutes.
Remove the Dutch Oven from the baking oven and turn the bread out on to a wire rack to cool.
After 20 minutes the bread is ready to cut and serve hot. Or you can serve it later at room temperature. Be sure to provide butter.
Keep any leftover bread stored at room temperature in a sealed bag with the cut end covered with plastic wrap.
Use the bread within a week.
Enjoy!