No-Knead Cranberry and Walnut Bread
Serves 1
Directions
- 1In a bowl, add flour, active dry yeast, and salt.
- 2In a bowl, add flour, active dry yeast, and salt.
- 3In a bowl, add flour, active dry yeast, and salt.
- 4Combine honey with hot water.
- 5Combine honey with hot water.
- 6Combine honey with hot water.
- 7Add the honey and water mixture to the dry ingredients and mix well.
- 8Add the honey and water mixture to the dry ingredients and mix well.
- 9Add the honey and water mixture to the dry ingredients and mix well.
- 10Add chopped walnuts and dried cranberries to the dough mixture.
- 11Add chopped walnuts and dried cranberries to the dough mixture.
- 12Add chopped walnuts and dried cranberries to the dough mixture.
- 13Cover with plastic wrap and let it sit to proof for one to three hours or until the dough has almost doubled in size.
- 14Cover with plastic wrap and let it sit to proof for one to three hours or until the dough has almost doubled in size.
- 15Cover with plastic wrap and let it sit to proof for one to three hours or until the dough has almost doubled in size.
- 16Transfer the dough in a well-floured surface and fold the dough a few times before shaping it into a ball.
- 17Transfer the dough in a well-floured surface and fold the dough a few times before shaping it into a ball.
- 18Transfer the dough in a well-floured surface and fold the dough a few times before shaping it into a ball.
- 19Transfer dough into a bowl and cover with a towel and let it rest for 30 more minutes for its final proofing.
- 20Transfer dough into a bowl and cover with a towel and let it rest for 30 more minutes for its final proofing.
- 21Transfer dough into a bowl and cover with a towel and let it rest for 30 more minutes for its final proofing.
- 22Heat your dutch oven in the oven with a temperature of 450 degrees Fahrenheit.
- 23Heat your dutch oven in the oven with a temperature of 450 degrees Fahrenheit.
- 24Heat your dutch oven in the oven with a temperature of 450 degrees Fahrenheit.
- 25Transfer your dough in a parchment paper and score the top lightly with a sharp knife.
- 26Transfer your dough in a parchment paper and score the top lightly with a sharp knife.
- 27Transfer your dough in a parchment paper and score the top lightly with a sharp knife.
- 28Transfer dough and parchment paper inside the hot dutch oven and bake it with the lid on for 25 to 30 minutes.
- 29Transfer dough and parchment paper inside the hot dutch oven and bake it with the lid on for 25 to 30 minutes.
- 30Transfer dough and parchment paper inside the hot dutch oven and bake it with the lid on for 25 to 30 minutes.
- 31Put it back in the oven and bake it uncovered for another 10 minutes to make the crust extra crispy.
- 32Put it back in the oven and bake it uncovered for another 10 minutes to make the crust extra crispy.
- 33Put it back in the oven and bake it uncovered for another 10 minutes to make the crust extra crispy.
- 34Take the bread out of the dutch oven and cool for a few minutes, then enjoy.
- 35Take the bread out of the dutch oven and cool for a few minutes, then enjoy.
- 36Take the bread out of the dutch oven and cool for a few minutes, then enjoy.
Ingredients
- 3 cups flour or bread flour
- 3 cups flour or bread flour
- 3 cups flour or bread flour
- 1 teaspoon active dry yeast
- 1 teaspoon active dry yeast
- 1 teaspoon active dry yeast
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 1 tablespoons honey
- 1 tablespoons honey
- 1 tablespoons honey
- 1.5 cups hot water
- 1.5 cups hot water
- 1.5 cups hot water
- 0.5 cup chopped walnuts
- 0.5 cup chopped walnuts
- 0.5 cup chopped walnuts
- 0.5 cup dried cranberry
- 0.5 cup dried cranberry
- 0.5 cup dried cranberry
Equipment
bowlwooden spoonknifecutting boardplastic wrapdutch ovenparchment paper
Tips
- Hot water should not be more than 130 degrees Fahrenheit
- You can always add more nuts or cranberry if you want