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!

No Knead Cranberry Walnut Bread

dry yeast

water ((110 to 115 degrees F))

sugar

Kosher salt

bread flour,

cranberries

walnuts, roughly chopped

honey

orange zest

Make sure you have an oven-proof 6-quart Dutch oven with a lid.

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!

This No-Knead Cranberry Walnut Bread with Honey is a delicious sweet bakery-style bread that&#039;s perfect for the holidays! Make it perfect with my easy pro tips for homemade bakery-style bread! 

No-Knead Cranberry Walnut Bread with Honey

all purpose flour, plus 3 tablespoons

instant yeast

sea salt

walnuts

water

liquid honey,

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&#039;s normal.

Stir until all the flour is combined. This is not normal bread dough (there&#039;s no kneading involved in this recipe), so you don&#039;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&#039;s a good idea to ensure there&#039;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&#039;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&#039;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&#039;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&#039;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&#039;t disturb the dough and wreck the rustic shape you&#039;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&#039;t open the oven during this time, and certainly don&#039;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&#039;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.

https://content.jwplatform.com/videos/nvDfnKcV.mp4

This No-Knead Cranberry Honey Walnut Artisan Bread is a delicious sweet bakery-style bread that’s perfect for the holidays! Make it perfect with my easy pro tips for homemade bakery-style bread!

No Knead Cranberry Walnut Honey Artisan Bread

This bread machine cranberry bread is stuffed with dried cranberries &amp; chopped walnuts. It is delicious and perfect as toast or as a crunchy sandwich bread. Visit Bread Dad (BreadDad.com) for more easy bread machine recipes.

Bread Machine Cranberry Bread (with Walnuts)

Milk ((lukewarm))

Tablespoons Unsalted Butter ((softened))

Cups Bread Flour

Tablespoons Light Brown Sugar

Salt

Teaspoon Bread Machine Yeast

Cup Chopped Walnuts

Cup Dried Cranberries

Bread machine settings – 1.5 lb, light color and “basic” bread setting.

Unplug the bread machine and then remove the bread pan from the bread machine.

Pour the milk &amp; oil into the bread pan and then add the other ingredients (except the dried cranberries &amp; chopped walnuts - they are added later).

Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together). Some people like to make a small “divot” on top of the flour in order to hold the yeast in one spot before the machine starts.

Put the bread pan (with ingredients) back into the bread machine, close the bread machine lid and then plug in the bread machine.

Enter the correct settings (1.5 lb, light color &amp; basic bread) and press the “start” button.

When the bread machine&#39;s first mixing cycle has stopped and before the second (&amp; final) mixing cycle starts, you should add the dried cranberries &amp; chopped walnuts. FYI - See your bread machine manual on when &amp; how to add fruits &amp; nuts when using your bread machine. Always follow the manufacturer instructions for your specific bread machine.

When the bread machine has finished baking the bread, unplug the bread machine.

Remove the bread pan from the unplugged bread machine. Use oven mitts when removing the bread machine container (bread pan) as it will be very hot!

Take the bread out of the bread pan and place the bread on a wire cooling rack. Wear oven mitts.

After removing the bread, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.

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Top 3 cranberry walnut bread recipes from across the web

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The most viewed cranberry walnut bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine