Cranberrywalnutbreadrecipenokneadcastironcooked

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NO-KNEAD CRANBERRY WALNUT BREAD WITH HONEY



No-Knead Cranberry Walnut Bread with Honey image

This No-Knead Cranberry Walnut Bread with Honey 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!

Provided by Chrissie (thebusybaker.ca)

Categories     Baking     Bread     Lunch     Snack

Time 1h

Number Of Ingredients 7

3 cups all purpose flour, plus 3 tablespoons
1/2 teaspoon instant yeast
2 teaspoons sea salt
1/2 cup chopped walnuts
1 cup dried cranberries
1 1/2 cups water at room temperature
2 tablespoons liquid honey, plus more for brushing on after baking (or other vegan honey substitute)

Steps:

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

Nutrition Facts : ServingSize 1 serving, Calories 189 kcal, Carbohydrate 36 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 389 mg, Fiber 2 g, Sugar 10 g

NO-KNEAD CRANBERRY WALNUT BREAD



No-Knead Cranberry Walnut Bread image

There's nothing like the smell of bread baking! And this No-Knead Cranberry Walnut Bread is one of my favorites. A cinnamon and nutmeg spiced whole wheat bread studded with sweet cranberries and toasted walnuts. Delicious served warm or toasted with butter and honey. Yields 1 loaf or about 12 to 14 slices.

Provided by Laurie McNamara

Categories     Breads & Baked Goods

Time 18h50m

Number Of Ingredients 12

2 cups bread flour (plus 2 tablespoons (divided))
1 cup whole wheat flour
2 tablespoons sugar
1½ teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon active dry yeast
1 teaspoon vanilla extract
3/4 cup milk
3/4 cup water
2/3 cup dried cranberries
2/3 cup toasted chopped walnuts

Steps:

  • In a large mixing bowl, measure and add; bread flour, wheat flour, sugar, kosher salt, cinnamon and nutmeg and yeast. Stir to combine.
  • Add dried cranberries and toasted chopped walnuts, stir to combine.
  • Next, add milk with water to a saucepan. Heat until warm, remove and add in vanilla extract.
  • Pour the warm milk into the dry ingredients. Mix until just incorporated.
  • Cover the bowl tightly with plastic wrap and let it rest on your counter for 18 to 24 hours.

Nutrition Facts : ServingSize 1 g, Calories 177 kcal, Carbohydrate 30 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 53 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 4 g

NO KNEAD CRANBERRY WALNUT BREAD



No Knead Cranberry Walnut Bread image

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! This recipe makes 1 round loaf.

Provided by Tania

Categories     Breads

Time 19h25m

Number Of Ingredients 9

½ teaspoon active dry yeast
1 ½ cups warm water (warmed to 110 to 115 degrees F)
1 teaspoon granulated sugar
2 teaspoons Kosher salt
3 cups bread flour, plus 2 tablespoons
¾ cup dried cranberries
½ cup walnuts, roughly chopped
1 tablespoon honey
1 tablespoon orange zest

Steps:

  • Make sure you have an oven-proof 5 to 6 quart Dutch oven with a lid, safe up to 450 degrees F.
  • 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!

Nutrition Facts : Calories 353 kcal, Carbohydrate 63 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 781 mg, Fiber 3 g, Sugar 14 g, UnsaturatedFat 6 g, ServingSize 1 serving

CRANBERRY WALNUT BREAD



Cranberry Walnut Bread image

A moist and chewy bread with the great taste of cranberries and walnuts. Watch the consistency; I usually need to add more flour so that it doesn't 'climb the walls'. Enjoy!

Provided by Kathi

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 13

¼ cup rolled oats
¼ cup water
1 cup buttermilk, at room temperature
1 egg
3 tablespoons honey
1 ½ tablespoons margarine, softened
3 cups bread flour
1 teaspoon salt
¼ teaspoon baking soda
½ teaspoon ground cinnamon
2 teaspoons active dry yeast
¾ cup dried cranberries
½ cup chopped walnuts

Steps:

  • Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
  • If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 30.8 g, Cholesterol 13.1 mg, Fat 4.7 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 8.4 g

CRANBERRY-WALNUT CORNBREAD



Cranberry-Walnut Cornbread image

Make and share this Cranberry-Walnut Cornbread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup fine-grind yellow cornmeal, preferably stone ground
1 cup unbleached all-purpose flour
3/4 cup packed light brown sugar (or granulated maple sugar)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 orange, zest of
1 cup fresh cranberries, coarsely chopped
1 cup walnuts, chopped
2 large eggs
1 cup buttermilk
6 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 425°; grease a 9 x 5 inch loaf pan or spray it with cooking spray.
  • Combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl.
  • Add in the cranberries and walnuts; stir to combine.
  • In a small bowl, mix the eggs and buttermilk with a whisk; add to the dry ingredients and pour the melted butter on top.
  • Stir just until all ingredients are moistened and thoroughly blended; don't overmix.
  • Pour batter into prepared pan; bake in the center of the oven for 35-40 minutes, until cornbread is golden around the edges and a cake tester inserted into the center comes out clean; let stand for 15 minutes before cutting into thick slices to serve.

CRANBERRY-WALNUT BRAID



Cranberry-Walnut Braid image

Provided by Peter Reinhart

Categories     Bread     Nut     Brunch     Bake     Thanksgiving     Cranberry     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 12

3 cups (or more) bread flour
1/4 cup sugar
2 envelopes quick-rising dry yeast
1 1/4 teaspoons salt
1/2 cup buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, hot
1 1/2 tablespoons orange extract
1/3 cup (about) hot water (120°F to 130°F)
1 cup dried cranberries
1/2 cup coarsely chopped walnuts
1 large egg, beaten to blend (for glaze)

Steps:

  • Stir 3 cups flour, sugar, yeast and salt in large bowl to blend. Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball.
  • Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
  • Lightly oil heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pieces to 10-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.
  • Preheat oven to 325°F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)

CRANBERRY ORANGE WALNUT BREAD



Cranberry Orange Walnut Bread image

Use your food processor for the nuts and cranberries and save loads of time.

Provided by Heather Walker

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

¾ cup butter, room temperature
3 cups white sugar
3 eggs, room temperature
3 tablespoons orange zest
6 cups all-purpose flour
1 tablespoon salt
4 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 ¼ cups orange juice
3 cups whole cranberries
1 ½ cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.
  • Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice.
  • Coarsely chop the cranberries.
  • Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans.
  • Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 54.2 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 4.3 g, Sodium 511.6 mg, Sugar 27.7 g

CRANBERRY CORNBREAD



Cranberry Cornbread image

Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

Provided by Vallery Lomas

Categories     breads, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter, plus more for serving
1 1/4 cups/180 grams fine- or medium-grind yellow cornmeal
1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking soda
3 large eggs
1 cup/240 milliliters buttermilk
1 cup/115 grams fresh or thawed frozen cranberries

Steps:

  • Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
  • Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
  • Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
  • Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

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2020-08-06 1. Add the flour, yeast, and sea salt together in a bowl. Make sure the yeast doesn’t come in direct contact with the salt. Mix together. 2. Add the walnuts and cranberries to …
From peacefuldumpling.com


HEALTHY EASY CRANBERRY WALNUT BREAD RECIPE - THESUPERHEALTHYFOOD
2021-06-25 combine warm water and yeast. add sugar, salt, and oil and pour into flour. stir everything until it forms a shaggy dough. add dried cranberries (craisins) and walnuts. knead (or mix via stand mixer) about 5 minutes. 1st proofing (rise) via Instant Pot or room temperature. punch down to remove air bubbles. 2nd proofing.
From thesuperhealthyfood.com


NO-KNEAD CRANBERRY WALNUT BREAD | 12 TOMATOES
In a large bowl, stir together the flour, yeast, and salt. Add the lukewarm water and stir with a wooden spoon. Dough will be rather sticky. Stir in the cranberries, walnuts, and orange zest. Cover bowl with plastic wrap and let sit 18 hours. Dust a clean surface (such as a countertop) with flour and turn dough onto it.
From 12tomatoes.com


CRANBERRY WALNUT BREAD | FOOD TOWN
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.
From yourfoodtown.com


CRANBERRY WALNUT BREAD WITH STEP BY STEP PHOTOS - REAL BAKING …
2020-10-17 Add the Cranberries. 12) Sprinkle the counter lightly with flour. Set the dough on top; cover it and let it rest for 20 minutes. 13) Roll the dough into a rectangle as thin as possible-- about a 14 by 10 inch rectangle. 14) Sprinkle the cranberries evenly on top and starting from the short end, roll up the dough.
From realbakingwithrose.com


NO-KNEAD CRANBERRY WALNUT BREAD - CHEZ CATEYLOU
2013-10-18 1 1/3 cup (350 grams) cool water. extra flour for dusting. In a large bowl, stir together the flour, yeast, salt, cranberries, and walnuts. Add the water and using a rubber spatula mix until a shaggy ball forms. If the dough does not feel sticky to …
From chezcateylou.com


CRANBERRY-WALNUT BREAD, A GREAT ADDITION TO YOUR HOLIDAY TABLE
2021-11-06 Instructions . Plan a day ahead to prepare the dough. Mix together the flour, yeast, diastatic malt and salt Add lukewarm water (not hot) and …
From angiesweb.com


CRANBERRY ORANGE WALNUT BREAD - ANOTHERTABLESPOON
In a medium bowl, beat the egg with a fork. Stir in the orange juice, orange zest, vinegar/water mixture, and vegetable oil. Add the wet mixture all at once to the flour mixture. Mix well by hand with a spatula. Stir in the cranberries and walnuts. Spoon into the loaf pan. Bake for 55 minutes, but begin checking for doneness at 50 minutes.
From anothertablespoon.com


BEST NO KNEAD BREAD RECIPE WITH CRANBERRIES UND WALNUTS
2020-03-23 In a medium bowl, stir together the flour, salt, spices, and yeast. Add in chopped nuts and fruit as well as tomatoes, if using. Stir honey into water. Add the water to the middle and, using a wooden spoon or your hands, mix until you have a wet, sticky dough, about 30 seconds.
From cinnamonandcoriander.com


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