Cranberry Nut Artisan Bread Recipe

No Knead Cranberry Nut Bread I Heart Eating

WebSep 21, 2022 · How to make no knead cranberry nut bread. Step 1: Stir the flour, salt, and yeast together in a large mixing bowl. Step 2: Stir in …

1. In a large bowl1, stir the flour, salt, yeast, and water together in a large bowl. The dough will be shaggy, but be sure to incorporate all of the flour.
2. Fold in the dried cranberries and chopped nuts.
3. Cover the bowl with plastic wrap.
4. Let the dough sit at room temperature for at least 8 hours.2

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Low Sodium Artisan Bread and NoKnead! Tasty, …

WebFeb 26, 2021 · As your Dutch oven preheats, turn dough onto a floured surface and with floured hands, form the dough into a uniform ball. …

1. In a large bowl, whisk all the dry ingredients together. Stir in water until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more little air pockets will form.
2. Turn dough ball coating outside in olive oil and cover bowl with towel or grocery bag.
3. Let dough sit at room temperature for anywhere from 8-24 hours. Dough should have bubbles visible and rise a bit. This does not seem to really rise that much so don’t expect it to “double”.
4. When you decide the dough is ready, preheat oven to 450 degrees F. Put your Dutch oven, uncovered, (I put the lid on the shelf below) into the preheated oven for at least 30 minutes.

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Crusty Cranberry Nut No Knead Bread Sally's Baking Addiction

WebNov 8, 2017 · Carefully and quickly pour 3-4 cups of boiling water into it, and then quickly shut the oven door to trap the steam inside. The steam helps create a crispier crust. …

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.
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.

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