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You are here: Home / Recipes / Breads and Rolls / Cranberry Orange Almond Artisan Bread

Cranberry Orange Almond Artisan Bread

March 15, 2013 Updated September 25, 2019 86 Comments

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Just released Jan. 1, 2015 and instructional video for the Crusty Bread recipe:

Click on the link here:  Crusty Bread Video

Out of all of my bread creations, I have to say Cranberry Orange Almond is probably my favorite.

I hope you have read the directions for Artisan No-knead bread or Crusty bread.  It’s a good idea to start with either one of those recipes.  I have once again supplied photo’s and step-by-step instructions for the recipes.  There are hundreds of comments with questions, helpful tips and great suggestions for bread creations.

After following this recipe you will see how easy it is to create your own custom flavors of artisan bread.  The sky is the limit.

I have shared a few of my favorite bread flavors.  Now it’s time for you to share what are baking.

 

You will need:

3 cups all-purpose flour
1/2 teaspoon instant or rapid-rise yeast
1 3/4 teaspoon kosher salt
1/2 cup dried cranberries
1/2 cup chopped almonds (I’m using slivered.  I wish I would have toasted them)
Zest from one orange
1 1/2 cups water  (the water does not have to be warm)

 

In a large mixing bowl mix the flour, yeast,

 

Salt,

 

Orange zest.

 

I like to use a whisk to distribute the ingredients into the flour.

 

Add the dried cranberries, almonds that should have been toasted.

 

Stir them around to coat with flour.

 

Pour in the water.  I just use what ever temperature that comes out of the tap.  Hot or too warm would be bad.  Cool water is good.

 

Dump the water in all at once.

 

Stir the mixture together just until the water is absorbed into the flour.  Remember this is “NO-knead”.

Don’t mess with it any further.  It’s as mixed as it needs to be.

 

 
 
Cover with plastic wrap and let sit on the counter top for 12-18 hours.  Do NOT refrigerate.  There is no need to do that.  Room temperature is perfect to get the yeast growing.
 
Do not fret if you only let the dough rise for 11 hours.  Do not fret if you get busy and realize the dough has been on the counter for 20 yours.  It’s all good.  It will work.  Trust me.
 
 

Right now start heating your oven to 450 degrees.  Once the oven reaches that temperature, put the pot or whatever you are going to bake your bread in, into the 450 degree oven.

NOW you need to heat that pot for 30 minutes.  Just leave it in the oven for 30 minutes.  Make sure the vessel in which you are baking your bread in can take the heat.  If the manufacturer says not to heat pan over 425 degrees then DON”T.

Meanwhile…

This particular dough sat out for about 19 hours.  Hey!  Life got in the way.  That is why I love this recipe.  It is very forgiving.

 

The dough is sticky.  VERY sticky so prepare yourself.  It will stick to your hands.  Heavily flour what ever surface you are using.  I use a dough scraper to scrape the dough out of the bowl and I use it for shaping the loaf.

Once you remove the dough from the bowl you are going to be tempted to knead the dough…DON’T!!  Remember this is “NO-knead” dough.  If you start fussing with the dough too much, you will remove all the large air bubbles that have been forming for the past several hours.  RESIST THE TEMPTATION TO KNEAD.

 

Shape the dough into a ball or a loaf.  I’m using an oval pot so I’m doing an oval loaf.

 

 
 
I like to place the loaf on a sheet of parchment paper.  This helps the bread hold it’s shape.  It is so easy to just lift the paper and set it in the hot pans.
 
I have received many questions asking if the pots need to be greased or oiled?  The answer is an absolute NO!  The pan are so hot that the grease or oil would smoke.  No bueno.  If you really feel the need to do something you can sprinkle the bottom with a little cornmeal.
 
I love the parchment option.
 

My pots have been in the oven and they are ready for bread.  I must note that I have preheated the lids as well.

 

Now you will see how cool the parchment is.  Just lift the edges of the parchment and drop the loaf into the hot pan.

YES, the parchment can bake right along with the bread.  I haven’t started a fire yet…yet.

Bake the bread for 30 minutes.

 

After 30 minutes remove the lid from the pan and let the bread bake an additional 15 minutes.

 

Or until lovely and golden.  If you are using cranberries, raisins, or other dried fruit you will notice that the if any of the fruit is on the outside of the dough, they will burn a bit.  I just brush them off.  No harm done.

 

This flavor is so great toasted or made into French toast.  It, also, makes a great turkey sandwich.

sliced orange cranberry bread on cutting board with 2 slices
4.45 from 20 votes
Print

Cranberry Orange Almond Artisan Bread

Cranberry and orange are a classic combo. They are perfect in this slow-rise bread when combined with crisp almonds.

Course Breads
Cuisine American
Keyword cranberry orange almond bread, cranberry orange almond bread recipe
Prep Time 1 day
Cook Time 1 hour 15 minutes
Total Time 1 day 1 hour 15 minutes
Servings 12 servings
Calories 165 kcal
Author Janet Barton

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon instant or rapid-rise yeast
  • 1 3/4 teaspoon kosher salt
  • 1/2 cup dried cranberries
  • 1/2 cup chopped almonds I'm using slivered.  I wish I would have toasted them
  • Zest from one orange
  • 1 1/2 cups water   the water does not have to be warm

Instructions

  1. In a large mixing bowl, whisk together flour, salt, yeast and orange zest.  Whisk together.  Add dried cranberries and almonds, stir. Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.

  2. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.

  3. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes.

  4. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Nutrition Facts
Cranberry Orange Almond Artisan Bread
Amount Per Serving
Calories 165 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 341mg14%
Potassium 80mg2%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Calcium 21mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here is another option.  I just happened to have 1/2 lb of Habanero Pepper Jack in the refrigerator.  I chopped the cheese into 1/2-inch cubes.  It measured to be just a bit more than 1 cup.  Tossed the cheese in the with flour, poured in the water.  Let the bread sit out overnight.  (No the cheese won’t go bad without refrigeration).

 

Make as usual.

 

Love the cheese caves.  This bread was so spicy it even made me cry.

How about this variation?  Chocolate, Chocolate chip, Pecan Bread.

Add:

1/4 cup cocoa powder
2 tablespoons sugar
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans

 

Mix as directed above.

 

I should mention that this bread makes fabulous french toast.  Be sure to top with strawberries and whipped cream.

The sky is the limit with the variations of flavors you can make with this recipe:

Let’s use this post to gather ideas for the flavors you are creating.  I absolutely love this bread with fresh herbs.

Please specify amounts.  I can understand a handful of this and that, but new bakers really love having the exact amount stated.  Thanks to the hundreds…no thousands of ideas you have sent to me.  Now let’s gather them to one particular post.

Happy baking.

Oh, I forgot another favorite:

Seeded Artisan Bread
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
2 tablespoons poppy seeds.

Just mix in with the flour.  Seeds can be raw or toasted.  You choose.

Who’s next??  Send in your favorite(s) bread creations.
Also, let us know what you are baking your bread in.  Are you using cast iron or crockpot or pyrex?  Share.

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Related

Filed Under: Breads and Rolls Tagged With: almonds, artisan bread, Cranberries, cranberry orange bread

Previous Post: « Artisan No-knead Bread
Next Post: Asian Pulled Pork Sandwiches »

Reader Interactions

Comments

  1. Zelma ChappeLl says

    November 20, 2021 at 6:20 pm

    5 stars
    Cant wait to bake this. Starting mine in about 20 minutes.

    Reply
    • Janet Barton says

      November 23, 2021 at 5:15 am

      Please let me know how your bread turns out. I hope you love it!

      Reply
  2. Stephen stanko says

    November 24, 2020 at 7:39 pm

    5 stars
    Janet, Love your recipe, especially the variation with chocolate. Have you ever tried or thought of trying a variation using The juice from the orange and the pulp pureed together? Of course you woulH have to reduce the amount of water. Maybe using 3/4 cup of each.

    Reply
    • Janet Barton says

      November 26, 2020 at 4:00 am

      Brilliant idea. I have not tried it, but I certainly will. I think 3/4 cup of each would work great. Because the orange juice has sugar in it, just keep an eye on the bread because it will brown quicker and darker. Let me know if you try it. Thank you so much.

      Reply
  3. Kay says

    November 18, 2020 at 7:44 pm

    I don’t have a cast iron covered pot 🙁 can I use a ceramic one without a cover? or anything else?>??

    Reply
    • Janet Barton says

      November 19, 2020 at 1:54 am

      A cast-iron pot isn’t essential. You can use your ceramic pot at long as it can take the 450℉ temp. Just cover your pot with a doubled-up sheet of aluminum foil and crimp the edges tight around the rim of the pot. This should work just great! Please let me know if you have any more questions.

      Reply
  4. Hl says

    October 14, 2020 at 6:08 am

    this Looks like an amazing recipe, just the thought of cranberry and orange, the CITRUS aNd sweetness.. omg

    Before i try it out, Can i ask what’s tHe EquivaLent in grams and ml for the flour and water?

    Reply
    • Janet Barton says

      October 14, 2020 at 6:47 pm

      The flavor combo is so delicious. Here are the measurements:

      450 gr flour
      10 gr Kosher salt
      3 gr yeast
      315 gr water

      Mix as directed with the cranberries and orange zest.

      Reply
  5. Becci says

    September 6, 2020 at 6:37 pm

    Love thEse bread reCipes! So easy! For the cranberry orange one, i juiced the orange after i zested it and used the juice plus water up to 1.5 cups to add more orange flavor.

    Reply
    • Janet Barton says

      September 8, 2020 at 12:48 am

      YUM!!!!! Brilliant idea to add orange juice!

      Reply
  6. Emilia says

    August 11, 2020 at 6:54 pm

    This bread is amazing!! Can i use bread flour instead of all purpose flour?

    Reply
    • Janet Barton says

      August 11, 2020 at 9:25 pm

      I’m so glad you like it! It’s one of my favs. Yes! You can use bread flour instead of all-purpose flour.

      Reply
  7. rhiannon h. says

    April 26, 2020 at 4:33 am

    hi!
    I’m new to your site. I am in search of a bread recipe that I can mix in the following ingredients to recreate something i’ve purchased from a vendor at our local summer farmer’s markets: lemon, mint and white chocolate. if you were to incorporate these three ingredients, what rations would you use? also, would you find it necessary to sweeten the bread more than what the white chocolate would already add? thank you for any insight. i love to bake (and cook), but I will say bread is not my specialty.

    Reply
    • Janet Barton says

      April 27, 2020 at 10:03 pm

      You could follow the recipe that I posted last week, White Chocolate Pecan Crusty Bread. I think you could add the zest of 1-2 lemons, 1/2 cup white chocolate chips, and fresh mint (1/4 cup – 1/2 cup). Fresh herbs just require a larger amount, but you hate to overpower the bread with mint! I’d start with the smaller amount and adjust from there. I’d love to hear how your bread turns out. Please send a pic.

      Reply
  8. Tiffany says

    March 22, 2019 at 3:33 am

    5 stars
    This chocolate bread is UNREAL!!!!

    Reply
    • Janet Barton says

      March 22, 2019 at 4:04 am

      I agree. Thank you so much.

      Reply
  9. Tiffany says

    March 22, 2019 at 3:33 am

    5 stars
    The cranberry bread is amazing mixed into my thanksgiving stuffing!

    Reply
    • Janet Barton says

      March 22, 2019 at 4:03 am

      Yum! Thanks for sharing.

      Reply
  10. Tiffany says

    March 22, 2019 at 3:28 am

    5 stars
    The cranberry bread is so good Mixed into my thanksgiving stuffing!!

    Reply
  11. Anka says

    February 20, 2019 at 2:32 am

    5 stars
    Just made this with cranberries, almonds and chocolate chips. Instant favourite. WILl be baking again before the first loaf is done, for sure.

    Reply
    • Janet Barton says

      February 20, 2019 at 8:29 pm

      That sounds amazing. I will try adding the chocolate chips for sure. Heaven!

      Reply
  12. Shirley Nielson says

    February 23, 2017 at 8:18 pm

    what temperature does the bread bake 450?

    Reply
    • Janet Barton says

      February 24, 2017 at 2:11 am

      Yes.

      Reply
  13. Unknown says

    February 23, 2017 at 8:17 pm

    do I bake the bread for 30 then 15 minutes more at 450 deg?

    Reply
    • Janet Barton says

      February 24, 2017 at 2:10 am

      Yes that's correct.

      Reply
  14. Anonymous says

    November 22, 2016 at 2:45 pm

    Hi.. Thanks for the lovely recipe. I'm tempted to bake this one soon. I have a query . I do not have a pot for baking. Can i still bake it on a baking sheet or loaf pan? is it mandatory to cover the bake initially? Thanks.
    Swati

    Reply
    • Janet Barton says

      December 3, 2016 at 12:37 am

      Covering the pot creates a steam oven, which makes the crust so "crusty". You can cover a pot or oven proof dish with aluminum foil and crimp the edges down good. You can use a loaf pan or a baking sheet. The crust won't be so crisp.

      Reply
  15. Pat and Larry Williams says

    May 25, 2016 at 9:20 pm

    I have been making this no knead bread with every concoction I can think of and giving bread to my friends and family…everyone loves the results.Did I mention that I worked at a bakery for 16 years….love to bake!

    Reply
  16. Anonymous says

    March 25, 2016 at 3:40 pm

    Wow, great recipe. Thank you. Love your "don't worry, be happy" style of writing/cooking.

    Reply
  17. Simply Mom says

    January 5, 2016 at 6:33 am

    HI..Lovely post.Thank you for sharing I want to try baking this recipe but I do not have any pot or cast iron utensil. Can i still bake this in a normal bread loaf pan? or on a baking tray?

    Reply
    • Janet Barton says

      January 6, 2016 at 11:57 pm

      Yes you can bake the bread in loaf pans. I have not tried it but many others have with great success. You can use a crockpot insert or even a glass baking dish with a lid as long as it can take the high heat. Happy baking.

      Reply
  18. Amanda Lunsford says

    December 31, 2015 at 11:08 pm

    I made this with toasted walnuts, dates, and a tbsp of molasses, trying to recreate something I had at a Scandinavian restaurant. I used my lodge cast iron lidded pot and parchment paper. A+ recipe.

    Reply
  19. Unknown says

    December 31, 2015 at 9:48 pm

    I attempted to recreate a walnut bread that I tried at a Scandinavian restaurant in Portland. I used toasted walnuts and chopped dates and a tbsp on molasses with the recipe. Not exactly the same, but great! Also, I used my lodge dutch oven and parchment paper. A+ recipe!

    Reply
  20. ZmartOne says

    October 24, 2015 at 8:38 pm

    I had great success with this. Best looking bread I have ever made.

    Reply
    • Janet Barton says

      October 31, 2015 at 4:27 am

      Bravo. Keep up the great baking.

      Reply
  21. swany says

    November 29, 2014 at 12:54 am

    Hi,I am very keen to try your recipe but I stay in a tropical country with very hot weather. So, do I need to let the dough sit there for so many hours? I usually let my normal bread prove for some 45 minutes or so and they are ready. Thanks.

    Reply
    • Janet Barton says

      December 1, 2014 at 1:25 am

      You may only need to let the dough rise for about 8-10 hours. Just watch the dough, if it appears to be airy and bubbly, then it is ready to be baked.

      Reply
  22. Anonymous says

    November 16, 2014 at 4:26 pm

    Thank you for this recipe! I made cranberry orange bread with toasted walnuts and added the tiniest bit of King Arthur Flour's "Fiore de Sicilia" extract (citrus/vanilla). The dough developed for 24 (!) hours—life got a bit busy–but the result is delicious. My husband said, "Wow. You made "store" bread!"

    Reply
    • Janet Barton says

      November 17, 2014 at 10:55 pm

      That sounds amazing. I have been wanting to order some of that from King Arthur for a while. Now I have a great excuse to buy some. Thank you so much for such a great idea.

      Reply
  23. Anonymous says

    October 25, 2014 at 6:36 pm

    I do roasted garlic,sundried tomatoes and, Blue cheese goes great with Buffalo Chicken dip.

    Reply
    • Janet Barton says

      October 27, 2014 at 12:50 am

      Yum! That just sounds amazing. Thank you so much.

      Reply
  24. Anonymous says

    September 23, 2014 at 8:05 pm

    I have tasted blueberry, cranberry white chocolate yeast bread, and it is fantastic. Would this combo work? If so, what amounts of each should be added? As I recall there were bits of the white chocolate that were still visible and kind of melted in your mouth!

    Reply
    • Janet Barton says

      September 23, 2014 at 8:11 pm

      That sounds so delicious you just have to make it. I would use 1/2 cup of dried blueberries &1/2 cup dried cranberries. You could do 1/2 cup white chocolate as well, but I think I would want a little more chocolate with the bread, You could start with 2/3 – 3/4 cup. Add the fruit and chocolate to the flour mixture then add water. You will have to report back and let me know how the bread turns out.

      Reply
  25. Sarah says

    July 23, 2014 at 2:06 am

    This recipe sounds amazing! I really want to try adding passion fruit pulp into it, and I wanna add enough so that the taste gets through. However, I don't know if it'll affect the dry-wet ingredients ratio. Do you have any advice?

    Reply
    • Janet Barton says

      July 23, 2014 at 7:26 pm

      I think I would mix it with the water to make 1 1/2 cups liquid. I'm anxious to hear about the results. Keep me informed and good luck. Sounds deeeeelish!

      Reply
  26. Janice says

    February 15, 2014 at 10:16 am

    Made the Cranberry Orange Almond bread a couple of days ago and it turned out perfect! I made french toast with it yesterday; my husband and I both loved it. It was so easy to make – can't wait to try the chocolate and pumpkin, sunflower and poppy seed versions. Thank you for such an easy, delicious recipe!

    Reply
    • Janet Barton says

      February 16, 2014 at 3:35 am

      I'm so glad you made french toast. It's just divine. You will love the other versions as well. Thank you so much for sharing your success.

      Reply
  27. Anonymous says

    December 21, 2013 at 6:32 am

    dear Janet, thank you for making a non baker like me successful in baking my first ever loaf! however, i do have a problem with the crust. it is too hard. my kids complained that their teeth hurt chewing it. any idea what might have gone wrong?

    Reply
    • Janet Barton says

      December 22, 2013 at 5:18 am

      This should help: Try putting your pot into the oven when you first begin to preheat. When the oven temp reaches 450F add the dough into the pot. That has help me. I have covered the baked bread with a dish cloth during cooling and it helps soften the crust as well. I sure hope this helps.

      Reply
  28. Anonymous says

    November 27, 2013 at 3:30 pm

    Tonight is the second time I'm baking this bread. The first time, I made lemon and rosemary. Tonight, I made cranberries, orange and almond. I use my Pyrex. Both times, the bread turn out lovely. However, the bread is sticking to the parchment paper like crazy. I ended up having to cut away the crust from the bottom of the bread. What a waste! Please help!

    Reply
    • Janet Barton says

      November 27, 2013 at 5:54 pm

      I recently discovered that parchment paper is not created equal. The best kind to use for this bread is a silicone coated parchment paper. Amazon carries it. I had the same problem you did. What a mess it was trying to peel off the parchment. I would rather of just lifted it out of the pans with my hand. I hope this helps.

      Reply
  29. Claire Record says

    October 24, 2013 at 6:00 pm

    I noticed that you used bittersweet chocolate in your recipe (if the picture is true to form) and was wondering if that made a drastic difference in how it tasted with semi-sweet…

    Reply
    • Janet Barton says

      October 25, 2013 at 10:00 pm

      I always use semi-sweet chocolate chips for everything. The bittersweet pictured are just a bit different than regular semi-sweet chocolate chips in the fact that they melt differently. Regular chocolate chips hold their shape after baking. I love the flavor of semi-sweet. Milk chocolate is just too sweet…in my opinion.

      Reply
  30. larry says

    October 22, 2013 at 1:50 pm

    This was one of the easiest breads I h ever made and wow! What a great flavor. Thanks for the recipe.

    Reply
    • Janet Barton says

      October 23, 2013 at 9:39 pm

      You are welcome. This is my favorite version.

      Reply
  31. Janet Barton says

    August 23, 2013 at 2:14 pm

    Tip from a reader:If your pot says not to heat it empty, put a couple bags of dried beans in it while heating. Then just dump them out before adding the bread dough. Keep the beans, they can be used again and again for heating the pan (you can also use them in a pie shell if baking it without filling,the beans will keep it from bubbling up and having to be broken down to get the filling in). I doubt you would want to eat those beans though after heating them dry.

    For those asking about pizza stones, you can use a concrete stepping stone from the hardware garden department. I learned that from Alton brown on the Food Network. You can probably find his pizza episode online somewhere, maybe Hulu or Youtube.

    Reply
  32. Dionne says

    June 8, 2013 at 12:55 am

    I bookmarked this recipe months ago vowing to try my hand – for the first time – at making bread. I even bought white chocolate to make a sweet bread that I enjoyed so much as a child. Haven't done it yet because I don't really have any of the options to bake the bread in. Where I live is somewhat remote so to get even basic things is a challenge. The one thing I do have a friend who is a chef told me it will not work in the oven at 450 degrees. What I have is a Chantal enamel on steel 6qt pot. It has a glass cover with a metal handle. She believes the pot including the cover will not be able to handle the heat. So, I checked and researched this pot online and found one site that said that the most this pot can take in the oven is 375 degrees. My question is, since this is the only container I have that can bake this bread, can I possibly bake it at 375 degrees but just bake it a little longer..? Or does it have to be at 450 for it to work?

    Reply
    • Janet Barton says

      June 8, 2013 at 7:32 pm

      I have never tried baking at a lower temperature so I can't tell you if it will work or not, but I would certainly give it a try. I'm amazed at how creative people have been in what they bake the bread in. baked it on a baking sheet with a metal bowl inverted over the top and the bread worked great. Give it a try at 375. I'd bake it longer covered by 10 minutes, then remove the cover and bake an additional 15 minutes. Oh I hope this works. Let me know.

      Reply
  33. AS says

    April 16, 2013 at 8:29 pm

    P.s. another tip if you don't have a plastic knob. Fold foil a couple of layers and put over the knob. It will be fine, but don't put it in the oven on pre-heat as the burner is on at the top. If I'm in a hurry, I'll put the pot in withput e lid during pre-heat and then put the lid on for another 10 min. It's been fine after my initial melt.

    Reply
    • Janet@simplysogood says

      April 16, 2013 at 10:42 pm

      More great tips and helpful hints. Thanks again.

      Reply
  34. AS says

    April 16, 2013 at 8:26 pm

    Thanks so much for the recipe and encouragement!!, I've been making loaves for about a month now and am addicted! I know I'm a late comer to this, but I've tried yeast kneads breads and they are about 1/2 inch high. I also tried the other recipe to keep in your frog and that was a failure plus I don't have the room. My ca cordite is the cranberry orange. I am also working on perfecting a blue cheese walnut one. My extended family went apes over the extra sharp cheddar cheese. I also taught my FIL how to make bread over Easter because he loved my loaves. I now add 1/2 tsp vinegar to my loaves whether they rise overnight or I start it in the morning using 125 deg water. It makes a,of more bubbles and has a bit of a different crumb and a bit of a sourdough flavor. I also make 1/2 recipe loaves when we can't eat a full loaf in a day. I also made a cinnamon raisin one for French toast. 2 tsp cinnamon 1 c raisins. I think I'll add 3 tsp cinnamon and 3 tsps or more sugar to it. Thanks. So much.

    Reply
    • Janet@simplysogood says

      April 16, 2013 at 10:41 pm

      Fabulous information. Thank you so much. All of your flavors sound amazing.

      Reply
  35. Kezia says

    April 1, 2013 at 9:17 pm

    This bread is so amazing, I've been telling all my friends to try it out! I also tried the chocolate version and made french toast with it as you suggested (http://myweirdlifeunderarock.blogspot.co.uk/2013/04/chocolate-french-toast.html) and it was amazing! Thank you for this great recipe:)

    Reply
    • Janet@simplysogood says

      April 1, 2013 at 10:44 pm

      Your french toast looked amazing! I loved your fun blog. Thanks for the comment and thank you for linking my recipe. That is always appreciated.

      Reply
    • Janet@simplysogood says

      April 1, 2013 at 10:47 pm

      Oh I totally forgot to comment on your KITTIES!!! Love them. I grew up with cats and kittens and it was such a great opportunity/experience. I would just love for my grandkids to go to your home to play with your kitties. How fun would that be??? You are a very talented blogger/photographer. Bravo!

      Reply
      • Kristina Barbaza says

        May 9, 2020 at 2:56 pm

        5 stars
        Can you freeze this bread? I’d like to make a few versions for A family gathering and some for future french toast bakes.
        Ive made this bread in multiple versions and its amazing – but never had to freeze ot (never lastes that long WITHOUT being gobbled up!)

        Reply
        • Janet Barton says

          May 9, 2020 at 9:47 pm

          Absolutely! It freezes great. I let the bread thaw out of the bag then re-crisp the crust in a 300℉ oven for about 7-8 minutes.

          Reply
    • Kezia says

      April 2, 2013 at 10:25 am

      Thank you so much! (and thank you for following me as well!)

      Reply
  36. Kris says

    March 28, 2013 at 7:14 pm

    FYI…You might want to proof your active dry yeast for high altitude. Have found the loaf rises better. Comes out flat if you don't. Still tastes awesome though!

    Reply
  37. Janet@simplysogood says

    March 25, 2013 at 12:45 am

    Just tried your no kneed crusty bread. So good! Thanks. And, I thought I might be able to add to your Q&A forum.
    1) bleached flower worked great!
    2) stainless steel dutch oven worked great — absolutely zero sticking. Didn't oil it or anything. (Figured the oil would smoke immediately on a 450 degree bottom.) Just dumped the blob onto the stainless and it came out perfect.

    Thanks!

    -Doug

    Reply
  38. jadite47 says

    March 24, 2013 at 3:45 am

    can this bread be baked on a stone with a pan of water underneath?

    Reply
    • Janet@simplysogood says

      March 24, 2013 at 4:18 am

      Yes it can. I have had a few comments stating that they had great success on a stone with a pan of water. Let me know your results. Best of luck.

      Reply
  39. Kris says

    March 23, 2013 at 7:09 pm

    Just made one with pureed sweet potato, pecans, brown sugar, cinnamon and ground cloves. Yummy!

    Have been adding in a little ground flaxseed and wheat germ for extra fiber.

    Reply
    • Janet@simplysogood says

      March 23, 2013 at 7:56 pm

      OH MY GOSH!! That sounds absolutely amazing. I'm going to try it for sure.

      Reply
  40. The Smiths says

    March 23, 2013 at 2:03 pm

    One of our favorites is white chocolate blueberry, but our staple is herb, pepper jack cheese.

    Reply
    • Janet@simplysogood says

      March 23, 2013 at 3:55 pm

      That just sounds amazing. Thank you so much for sharing.

      Reply
  41. Jessica says

    March 19, 2013 at 1:50 am

    Chocolate bread does sound great! I cook my bread on a pizza stone and throw 1/2c water into the bottom of the oven to 'steam' the bread. I love making cranberry wild rice bread or a really seedy alpine loaf with poppyseeds, pumpkin, sesame, hemp, flax, oats, really whatever I have on hand!

    Reply
    • Janet@simplysogood says

      March 19, 2013 at 2:26 am

      Hi Jessica. Wow, wild rice. That is so intriguing to me. I bet it has an amazing chew. I would love to know what amount of rice you add to the loaf and I'm assuming it is cooked. Thanks for sharing.

      Reply
  42. Mélissa says

    March 19, 2013 at 12:48 am

    I make one with a big roasted oignon with fresh basil.. love it

    Reply
    • Janet@simplysogood says

      March 19, 2013 at 2:24 am

      Thanks, Melissa. I really need to try an onion loaf. Sounds great.

      Reply
    • gayle says

      October 30, 2018 at 12:30 pm

      whats an….OIGNON…???

      Reply
      • Janet Barton says

        October 31, 2018 at 2:24 am

        Hi Gayle, Melissa is referring to an “onion”.

        Reply
  43. Sarah says

    March 18, 2013 at 1:32 pm

    The chocolate bread just blew my mind; I wouldn't have come up with that one on my own!
    I really like to toss in a few cloves of minced garlic and about a cup of shredded cheese for garlic cheese bread. And I have used my Pyrex cooking dishes as well as a enamel coated cast iron Dutch oven. It all works great!
    Thanks for the great recipe ideas!

    Reply
    • Janet@simplysogood says

      March 19, 2013 at 2:24 am

      Sounds amazing. Thanks for the creation and especially for letting everyone know that a Pyrex dish works great.

      Reply
    • Lexie russell says

      December 23, 2017 at 8:36 pm

      Is the Yeast measurement REALLY JUST one half teAspoon??????

      Reply
      • Janet Barton says

        December 24, 2017 at 3:11 am

        Yes, it is REALLY just 1/2 teaspoon.

        Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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It’s time for Miffy cookies! I love these cute l It’s time for Miffy cookies! I love these cute little French shortbread Miffy Petit Beurre cookie. These cute little butter shortbread cookies melt in your mouth. 🐰💗

You don’t need a Miffy cookie cutter in order to make this delicious shortbread cookie. You can make them any shape.

#easter #bunny #shortbread
My favorite chocolate cupcakes topped with the flu My favorite chocolate cupcakes topped with the fluffiest white chocolate icing. 

This is an old vintage recipe from my childhood and is called “Ermine frosting”. It is so smooth and creamy. It’s definitely not your normal icing. It is less sweet and super fluffy. I think you’ll love it❣️

The recipe is linked in my bio. 😘

#valentinesday #feb14 #valentine
Oh baby! This combination: Chocolate, Banana, and Oh baby!  This combination: Chocolate, Banana, and Nutella🔥The most extremely moist chocolate banana cupcakes, with Nutella icing… Plus a little surprise of chocolate chunks inside!

The Nutella icing is so creamy and delicious.  It’s loaded with Nutella and a bit of sour cream. 🤤 

#chocolatebanana #chocolatecupcakes #nutellabanana
Valentine’s Day = Sugar Cookies! Am I the only Valentine’s Day = Sugar Cookies!

Am I the only one who craves sugar cookies beginning February 1st?  It’s time to stock up on butter & Valentine sprinkles. 💗

You can find my favorite Valentines sugar cookie recipes in the link in my bio. They are all so buttery 🤤 and will melt-in-your-mouth and freeze great. 

Baking starts now!! 

#valentinescookies #sugarcookies #thebestsugarcookies #valentines
The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
Why I love slow cooker lentil soup: * I can throw Why I love slow cooker lentil soup:

* I can throw the ingredients into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.
* I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper. 
* It’s brothy!  I love brothy soups. 
* It’s noted with healthy and nutritious ingredients.
* This recipe can be made in an instant pot in about 20 minutes!
Recipe link in bio

#lentilsoup #crockpotsoup #slowcookersoup
This is a very quick version of Christmas Stollen This is a very quick version of Christmas Stollen flavored bread. The sweet dough is filled with dried fruit, candied orange and lemon peel, and almonds. 

The dough is wrapped around a ribbon of marzipan filling. Bake until golden then dust heavily with powder sugar. 

I like to toast a thick slice then scoop out the warm marzipan and spread it all over my toasted Stollen 🤤

#christmasbaking #stollenbread
#christmasrecipe
Biscotti literally means “twice baked”, and do Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink. 

Chocolate Hazelnut Biscotti are my favorite and I add them to my Christmas cookie list because they make such a cute gift, but most of all I love dipping them in my cocoa. 

#biscotti #christmascookies #christmasbaking
During my September runs I start looking for the p During my September runs I start looking for the perfect juniper bush for my natural gingerbread houses. 
The bushes must be filled with perfect purple berries. 

In December in start snipping those twigs and berries to adorn my natural little houses. I add nuts, cinnamon sticks, whole cloves, herbs, and a dusting of powdered sugar. ☺️

#gingerbreadhouse #gingerbread
#nature
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