No Knead Bread Cranberry, Walnut and Honey | Super Easy Beginners Bread
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- Опубліковано 23 лип 2024
- Link to Dutch Oven
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This bread is your best recipe when trying out making bread for the first time! The recipe is so forgiving and it doesn't take a lot of steps to make! I used cranberries and walnuts in my bread but you can use something else if you would like. So if you want to make an easy bread recipe for dinner, this is the one to go with. Give it a try and let me know how it goes in the comments!
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Made this today! Best recipe!! Thank you ❤
this is going to be my go to recipe this year
I tried this this afternoon and it came out great. Thank you for this recipe ❤
Looks great!
Today is the second time I baked this, it turned out better than the first. This is now my go to recipe.
I love this, I dont put the walnuts in it but thats due to allergies in the family. But I do make a mean grilled turkey combo sandwich with it and it is to die for. Everyone loves it so much that they ask for it for special dinner night once a month.
Looks delicious!
I am baking it right now. Wish me luck!
Turned out beautifully! Thank you!
I'm happy it did! You're welcome!
I use a an elongated basket for the second rise and then a Sassafras clay baker for the bake. Easier to cut into smaller slices. I don't keep honey in the cupboard but I do use malt extract as a substitute. Wonderful and has quickly become a family favourite.
amazing recipe
I love it I want to make it soon
I am making your bread on a snowy cold day in Minnesota ❄️. Can’t wait to taste it.🥖. Your video is excellent! I am a first time Artisan bread maker . Thank you.
You will love the no-knead recipes. They have turned me into a confident and successful bread maker after years of mediocre results.
Beautiful bread!
Oh my my, I just baked it and came out DELICIOUS. Was easy to follow instructions. Thank you.
Question...I read hot water over 110 degrees kills the yeast. Am I missing something? I really want to make this bread.
Beautiful 🥰❤️ perfect tempting 🤤🤤😋😋
Amazing bread , thanks for sharing this recipe
Thank you for the feedback.
yummmmmmy!!!!!!!
Wow looks delicious !)
I just made this. I added half a cup of chopped figs! It's pure perfection.
I love figs! That is such a good idea!
Woooow👏🏻👏🏻👏🏻👏🏻😋😋😋
I’m doing it now and waiting for the dough. Good luck to me please 😁😁😁
If you don’t have a Dutch oven can I bake it in a loaf pan
No unless you decrease the water
I will just leave it here for possible use ;) 1 cup = 250ml, 1tabs = 15ml, 1teas = 5ml
Just made the bread. Followed the recipe, did have some difficulty knowing if it was done or not. Gave it 10 extra minutes and tried tapping the bottom to see if it was baked through. It was a little under done but likely won't matter as it will be toasted. I will try it again and leave it in an extra 20 minutes. Looking forward to trying this recipe again.
Your Dutch oven may not have been hot enough, I always heat up for no less than 30 mins. And if you cut it too soon it can also be doughy. Bread is still cooking even after taking out of oven. Need to wait at least 40 mins or more after coming out of oven. I leave it for an hour or more.
I've read everywhere that every flour and every day you make bread, the moisture content can vary. The times I've underbaked the bread was when the dough was too moist. You will learn with experience. The wetter dough does not retain the nice round shape as well either. I have never used less than 1 1/2 C water, but have added water (by the tablespoon) many times. In my bread failure days, I could never get the dough to rise. Consequently, I have erred on letting it over-rise because I am so thrilled. Not a good idea. It loses its gluten elasticity and strength and cooks flatter and more dense. Practice really does make perfect and Aldo, lots of reading and UA-cams.
👍
Would allowing the final rise in the Banneton for 8 hours or so at room temperature provide better proofing? The fridge would virtually stop most activity in the loaf of bread.
My "go to" recipe also when I can't wait for the usual 12-18 hrs required by mist no knead breads.
Can't wait to try! What a beautiful loaf from a beautiful young woman. (I'm an old lady so please don't take offense..... You are lovely!)
Thank you so much for the kind words! ❤️
Can I bake the bread without put in the pot?
Fantastic recipe and outcome! Can you tell what size Dutch Oven do you use? Also, where did you get that wonderful textured for the added lines on the side to the bread?
I used 5 qt, but I think 4 qt would have been better.
@Ada Clemons - Excellent. Thanks
The lines come from the basket that the dough proofs in.
Could you share the recipe? since your link doesn't work
can i print your recipe some were / THANK YOU
What oven temperature is it?
Hi Cynthia . Please tell me ,where can i buy the mold that you are using .Thanks.
Amazon
Hi, can you do the initial mixing in a food mixer? thanks
Yes you can :)
Thank you Vera. Would also appreciate knowing the size of your Dutch oven. BTW the loaf turned out great. Regs
Hello Cynthia,
I'm confused about the yeast. So please, I have 3 questions. In the video you say to use Active Dry yeast but I thought Active Dry yeast had to be "bloomed." (1) Do you use Rapid Rise or Active Dry yeast? (2) Wouldn't 1/2 tsp yeast be enough? And lastly, (3) to make a double size batch, should I double the yeast or should I weigh the flour and weigh the yeast, and use a percentage of yeast based on the weight of the flour, i.e., 0.5% yeast, 1% yeast? Please help me. My favorite part is that you only dirty one bowl.
How much yeast? One comment on here says more if using fast rising? And can I add pumpkin seeds rather than walnuts?
What kind of bowl is it
What are the amounts of ingredients and rise time etc
How much more cranberries and walnut can I add?
Also, how many times did you fold the dough?
Can I use rye flour or spelt flour?
Try it! I use 2 cups AP white and 1 cup sprouted whole wheat.
I make this too but want to try yours..looks wonderful but the link to your recipe is broken...
Wish you list recipe
Deberías poner las medidas del pan en español
What’s your pan size thanks
I have the same question as Frank Cabrera.
Yes it will rise for 3 hours in a room temperature room. The warm water added in the beginning will help speed up the rising process of the bread.
@@cynthiavera can you let it rise overnight?
@@jocelynluna1350 You can let it rise overnight inside your fridge. Make sure to cover the bowl with plastic wrap.
can fresh cranberries be used?
Fresh cranberries will release their liquid while baking and will mess up the bread with it. Stick to dried fruits!
It only rises for 3 hours?
Yes it will rise for 3 hours in a room temperature room. The warm water added in the beginning will help speed up the rising process of the bread.
I went to the website for the recipe but there is no recipe available.
why is the dough so wet after 3 hours, I have difficult rolling into a ball. Pls help
Hi Rebecca. Check the yeast that you're using if it is still good enough. Your dough wont rise good and will be watery if the yeast that you used is bad.
@@cynthiavera thanks for your reply
Where is recipe I can’t find it.
Cranberry Walnut Bread
• Mix together
3 c. All purposes flour
1 t yeast ( faster raise time use 2 1/2 t. yeast)
1/2 t fine sea salt
Add 1/2 c Cranberry 1/2 c walnut
• Mix together
1 or 2 T syrup or honey
1- 1/4 to 1 -1/2 c warm water no more than 100°
• Add all ingredients together. Mix well. Rest in bowl covered 1 to 3 hours
• Shape the dough (5 minutes) Lightly flour a cutting board, tip the dough out, and gently form it into a round loaf When your dough is shaped, pop it into a medium-sized bowl or proofing basket to rise for 30 minutes
• Bake (45 minutes) Carefully transfer the bread to your preheated Dutch oven (or. use an alternative method!) I like to use a piece of parchment paper with cornmeal to make it easier to lift the bread in and out of the pot. Bake for 30 minutes with. the lid on, then remove the lid and bake. another 10-15 minutes to help the bread develop more color.
• Let the bread cool 30 minutes or more
This is what I came up with.
What is the baking temperature?
This is so nice of you to provide! Do you know the oven temperature?
@@adaclemons5305 thanks!
+
450°F (230°C)
Can you give me the flour weight in grams please
680 grams
J
Hey there is no written recipe.
Look at the transcript