Wednesday, April 7, 2010

No Knead Orange Cranberry Bread


Easiest. Bread. Ever. It takes less than 5 minutes to throw the flour, yeast, water, and goodies into a bowl. Let it sit overnight. Shape into a ball for a second rise. Throw it into a Dutch oven and bake. The end result is a rustic bread with a crusty outside and a tender interior. Too yummy!

I've seen this recipe pop up on different sites, but it was the Raisin Walnut recipe on Shutterbean that I was following for inspiration. I used dried cranberries instead and some small diced candied orange peel. I would think adding some microplaned fresh orange peel might work, too, but I haven't tried it. Amounts I listed are approximate - I just kinds threw in the cranberries, nuts, and orange peel.


No Knead Orange Cranberry Bread


3 cups bread flour
1 1/2 teaspoon table salt
3/4 teaspoon cinnamon
1/2 cup dried cranberries
1/2 cup walnuts, broken into large pieces
1/4 cup dried candied orange peel, diced in small squares
1/2 teaspoon instant or dry active yeast
1 and 1/2 cups water
cornmeal


1. In a large bowl mix together the flour, salt, cinnamon, cranberries, walnuts, orange peel, and yeast. Add the water and stir with a large spoon until blended into a sticky dough. Add a bit more water if dry. Cover the bowl with a towel and let sit overnight (12 - 16 hours). The dough will rise and be bubbly.


2. Scrape the dough together into a ball. Take a tea towel and dust it generously with corn meal. Drop the dough into the towel and gently fold the tea towel around the dough so it is coated (so it won't stick to the towel). Roll the dough loosely in the towel and let it rise another couple hours. If you make an indentation with your finger and it stays indented, it has risen enough.


3. About a half hour before baking, preheat your oven to 475 degrees. Place a covered 4 to 5 quart dutch oven or similar pot in the oven to preheat.

4. Remove the pot from the oven. Carefully invert the dough into the pot. (I haven't found the secret for doing this yet and keeping the round shape - my bread just goes somewhat flat.) Cover the pot and bake for 30 minutes. Remove the lid and bake for a few more minutes until the bread is brown. Remove the bread from the pot and cool on a baking rack.



And here is the book that features no knead recipes:

2 comments:

kathy said...

Karen ; If you use parchment paper under dough when you let it rise the 2nd time, you can lift it into your cooking vessel. I usually slash the top a few times and sprinkle some flour on top. This way you can retain the rounded shape.

Clever Karen said...

What a great tip, Kathy! That makes perfect sense! Will try it next time.

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