A Tradition in Family Baking

No Knead Crusty Cranberry Nut Bread

No Knead Crusty Cranberry Nut Bread

Author: Sally McKenney Quinn

No Knead Crusty Cranberry Nut Bread

Here’s a recipe you’re going to memorize.

And I’m not saying that because it’s so simple. I’m saying it because it’s an unbelievably and awesomely delicious homemade bread with a major crust, a soft and chewy texture, and plenty of irresistible nuts and dried cranberries to keep each piece interesting and unique. You won’t be able to stop making it. You won’t be able to stop eating it. And, as such, you’ll memorize it before the year’s over.

I’ve made this no-knead bread 4x within 2 weeks and I’m not even a bread person. But it MADE ME A BREAD PERSON. Not sure if that’s a bad thing?

No Knead Crusty Cranberry Nut Bread

“Homemade bread” and “easy” are terms that don’t typically go hand-in-hand. When you think of homemade bread, you get pretty freaked out, right? Seems like a terrible idea, majorly complicated, and a general waste of time. No thanks. This recipe will completely change that universal thought.

No Knead Crusty Cranberry Nut Bread

This bread’s got all the bells and whistles and takes zero effort to make. You’ll need some basics like flour, salt, and honey. You’ll also need a little warm water to bring all the ingredients together and activate the yeast. For the yeast, we’re using Red Star Platinum, my favorite. Don’t be nervous– yeast doesn’t bite, I promise. 🙂 It’s just another ingredient you’re adding. Red Star Platinum definitely works its magic in this bread.

No Knead Crusty Cranberry Nut Bread

 

No Knead Crusty Cranberry Nut Bread

You’ll bake the bread in a super hot 6-qt Dutch oven. If you don’t have one, you can use any heavy duty pot with a lid, providing it’s oven-proof. Baking the bread with the lid on traps steam inside the pot, creating that perfect crust.

It’s so easy, you’ll be silly not to try it. And you’ll really be missing out!

No Knead Crusty Cranberry Nut Bread

 

No Knead Crusty Cranberry Nut Bread
Yield: 1 round loaf
Ingredients
  • 3 cups + 2 Tablespoons (390g) all-purpose flour, plus more for hands
  • 2 teaspoons coarse sea salt (I find the flavor lacking using regular table salt)
  • ½ teaspoon Red Star Platinum Superior Baking Yeast
  • ¾ cup (95g) chopped nuts (I like walnuts or pecans)
  • ¾ cup (105g) dried cranberries
  • 1 Tablespoon honey
  • 1 and ½ cups (360ml) warm water (about 95°F (35°C))
Instructions
  1. Step 1. Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky-- don't be tempted to add more flour-- you want a sticky dough. Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.

  2. Step 2. Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn't have to be perfect! Transfer dough to a large piece of parchment paper. (Large enough to fit inside your 6-qt pot.)

  3. Step 3. Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes.

  4. Step 4. During this 30 minutes, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your dutch oven (with the lid) or heavy duty pot inside for 30 minutes so that it's extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all-- the parchment paper included-- inside the pot. Cover with the lid.

  5. Step 5. Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before breaking/slicing/serving.

  6. Step 6. Cover and store leftover bread at room temperature for 1 week.
Notes
Make ahead tip/Freezing: The dough takes up to 18 hours to rise, so this is a wonderful recipe to begin 1 day ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 2. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 3 and the rest of the recipe instructions.
 

No Knead Crusty Cranberry Nut Bread


Sally McKenney - author photo

 

 

 

 

 

Baking enthusiast Sally McKenney Quinn is the blogger and photographer behind Sally’s Baking Addiction, as well as the author of best-selling cookbooks Sally’s Baking Addiction and Sally’s Candy Addiction. The kitchen is where her creative juices flow and she enjoys sharing recipes with her millions of fans around the world. When Sally isn’t in the kitchen or behind the camera, she enjoys practicing yoga, running off all those cookies, and hiking with her husband, Kevin, and their dog, Jude.

 

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