Скачать или смотреть Cranberry Walnut Bread -- Artisanal No-Knead Style

You need this Cranberry Walnut Bread in your life. It’s that good. This is among my favorite no-knead breads, and it’s been a family favorite for years. Toast a slice and slather with butter, jam, or cream cheese, and you’ll understand what I’m talking about. Totally delicious! It’s also perfect for holiday gifting, but make sure you keep plenty on hand for yourself. If you’re not a fan of walnuts, it’s equally excellent with pecans. This no-knead bread recipe is perfect for beginners, because it uses only a few simple ingredients and is easy to follow. But the results are truly fabulous. Please give this recipe a try and see for yourself how easy it is to make your own artisanal style bread. And it’s way better than anything you will find in your supermarket.

Ingredients
• 3.5 cups flour
• 2 tsp kosher salt
• 2 tsp yeast (I use instant yeast)
• 1 cup roughly chopped walnuts
• 1 cup craisins
• 1 tsp cinnamon
• 1 and 2/3 cup warm water

Instructions
1. Add flour, salt, yeast, and cinnamon into a large bowl and whisk well to combine.
2. Add half the warm water. If using instant yeast, you will see bubbles forming right way. Add additional water as needed until the dough is well hydrated. You may not need to add all of the water.
3. Add in the walnuts and craisins and stir dough until well combined.
4. Cover bowl and place in a draft free location to rise for 2-3 hours until dough doubles in size. Check the progress after 2 hours; rising time will vary.
5. Once dough has doubled, set your oven to 450F and place your Dutch oven with lid on inside oven to heat up while you take the next step. Note: I use a 4 quart Dutch oven for this recipe. The link is included at the end of this recipe.
6. Transfer dough onto a piece of parchment paper and hen place in a bowl to proof as demonstrated in the video. Cover the bowl and keep in a draft free location.
7. Allow the dough to rest for 30-40 minutes while the oven and Dutch oven get screaming hot.
8. After 30-40 minutes, the dough will have risen more but not doubled in size.
9. Carefully take the Dutch oven out of oven and remove the lid.
10. Lift the dough by the parchment paper and place in the hot Dutch oven and replace the cover.
11. Bake for 30 minutes. Remove the lid from the Dutch oven.
12. Bake uncovered an additional 6-10 minutes depending on how dark you want the crust.
13. Remove from oven and carefully use the parchment paper to lift out the bread. Be careful; it’s hot!
14. Cool on a wire rack at least 30 minutes before cutting the bread. If the parchment paper seems stuck on the surface of the bread, it will peel off easily.
Tip: Once the bread has cooled, I slice it and store in zip lock bags in my freezer for maximum freshness.

Link to my Dutch Oven purchased on Amazon: https://www.amazon.com/dp/B08PKD6G7K?...

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