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