No-Knead Cranberry Walnut Bread
Description
The perfect artisan loaf, simplified! This No-Knead Cranberry Walnut Bread is the ultimate weekender baking project because it requires no special equipment and no hands-on kneading. You’ll get a beautiful, blistered, chewy crust and a surprisingly soft crumb. Each slice is studded with sweet, plump cranberries and crunchy walnuts, making it an instant crowd-pleaser. Just mix, wait, and bake your way to bakery-quality bread!
Ingredients
Instructions
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In a large bowl, mix the first 5 ingredients. Separately, mix the water and honey to combine. Add the water and honey to the fry ingredients and stir until well combined. The dough will be very sticky.
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Cover tightly. Set on the counter at room temperature and allow the dough to rise for 12-18 hours. You should see bubbles on the surface and the dough will double in size.
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Preheat the oven to 450F. Place your Dutch oven with the lid on in the oven while it preheats.
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While the oven preheats, turn the dough out of the bowl onto a lightly floured surface and shape into a ball as best you can. Transfer the dough to a large piece of parchment paper. (It should be large enough to use as handles to lower the dough into your Dutch oven.) Use a sharp knife, bread lame, or scissors to gently score a X into the top of the dough.
After the oven and Dutch oven are preheated, remove the Dutch oven and carefully place the dough inside by moving it with the paper and place it all inside the pot. Cover with the lid and put it in the oven.
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Bake for 25 minutes with the lid on. Then remove the lid and continue baking for 10-15 minutes until the bread is golden brown. Check the bread for doneness: Use a digital probe thermometer to see that the internal temperature of the center of the loaf has reached 195-205F degrees.
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Once cooked, remove the pot from the oven and carefully remove the bread. Allow to cool completely on a wire rack before slicing.
