Easy Cranberry Walnut Bread
DifficultyEasy
Servings12
Cranberry Walnut Bread Mastery: a Simple Bake Guide
Introduction
Welcome to my cozy corner, where today we’re diving into the warm, inviting world of Cranberry Walnut Bread. I can't begin to express how much joy and simplicity baking brings into my life, especially during the bustling holiday season. Imagine the fusion of tart cranberries with earthy walnuts, coming together in a classic flavor combination that’s just perfect for this time of year. It’s like each loaf weaves together the stories of family gatherings, laughter echoing through the home, and the comforting rhythm of holiday traditions.
Key Takeaways:
- Embrace the simplicity and joy of holiday baking with a focus on Cranberry Walnut Bread.
- Discover the classic combination of tart cranberries and earthy walnuts, a flavor match made in heaven.
- Join me in creating not just bread, but memories that wrap around you like a warm blanket in winter.
Gathering Your Ingredients
Gathering the right ingredients for our Cranberry Walnut Bread starts with the basics. You'll need active dry yeast to help our bread rise, giving it that perfect loaf shape we're after. I always reach for bread flour for its higher protein content, which lends a hand in getting that chewy texture that's just irresistible. Then we've got our stars: tart cranberries and crunchy walnuts, which bring that joyful burst of flavors and textures.
You can go for dried cranberries or, if you're feeling adventurous, fresh cranberries for an extra pop of tartness. I love adding a twist with some orange zest – it's that secret touch that makes the bread smell and taste heavenly. And don’t forget the basics like kosher salt, granulated sugar, and a bit of honey for sweetness. For a healthier spin, I sometimes replace part of the bread flour with whole wheat flour, which adds a nice, earthy flavor to our delicious bread.
Prep Work: Before You Begin
Before we dive into the magic of creating our Cranberry Walnut Bread, let's chat about the prep work, which honestly, can make or break your baking adventure. First off, ensure all your ingredients cozy up to room temperature. This simple step makes a world of difference, especially with ingredients like olive oil, which we'll be using. And don't even get me started on the importance of a 5 to 6-quart Dutch oven – this heavy-duty pot is your ticket to that perfect crusty top we all crave. Now, activating the yeast is where the fun begins. Mixing it with just a little warm water, we watch for that foamy action as proof it's ready to make our bread rise to the occasion. Trust me, these steps are the open secret to a loaf that's not just bread, but a slice of homemade love, ready for the holiday season.
Creating the Perfect Dough
Alright, diving straight into the heart of our cranberry walnut bread, the stage where your kitchen starts to smell like magic - creating the perfect dough. Now, this is the part where you might be tempted to unleash your inner baker’s fury, but I’m here to gently hold your hand through it. We start by whispering sweet nothings to our dry ingredients in a large bowl. Just kidding, but only sort of. We do need to treat it gently.
Once we’ve introduced the dry to the wet ingredients, think of this as a first date. We’re aiming for a vibe that’s ‘just combined’, hinting at togetherness but nothing too clingy. This is crucial for keeping the dough light and airy, almost like it’s daydreaming of becoming the most delicious bread ever.
Now, for the cranberries and walnuts – these guys are like the jazz hands of our bread. Gently fold them into the mix. The goal? To keep those precious air bubbles intact, turning this from a simple dough into a show-stopper that’s ready to rise and shine. Remember, gentle is key here, we're not trying to knead, just lovingly incorporate those tart cranberries and earthy walnuts into our masterpiece.
The First Rise: Patience is Key
Ever heard the saying, "good things come to those who wait"? Well, it couldn't be more true when it comes to creating our easy, delicious cranberry walnut bread. Following the mixing of our simple yet perfect blend of dry and wet ingredients, including the fragrant orange zest and those tart cranberries paired with earthy walnuts, we embark on the crucial 18-hour rest period at room temperature. Just drape the bowl with plastic wrap and resist the temptation to peek!
This is where the magic happens, where all those flavors we lovingly combined start to cozy up and get to know each other. It's not just about letting the dough rise; it's about allowing the bread to develop depth, character, and that soul-satisfying taste that only time can bestow. So, my dear fellow bakers, let's agree to be patient, for the reward of that perfect loaf of holiday-season cranberry walnut bread is more than worth the wait.
Shaping and Prepping the Dough
Alright, after our dough has had its beauty sleep for 18 hours, it's time to turn that shaggy dough into a round shape, ready for the oven. We're at that exciting moment where our bread starts to look like, well, bread! First, lightly flour your surface—it's like setting the stage for our dough to shine. Then, with the gentleness of a first-time parent, turn the dough out onto that floured surface. Now, here's where you get to be a bit of a bread whisperer. Instead of punching it down, we're going to coax it into shape. Use floured hands to gently fold the dough over itself, nudging it into a round shape. Imagine you're giving it a soft hug, encouraging it to keep all those beautiful air bubbles we've been so patient to cultivate.
Moving it onto parchment paper is next, smooth side up, like you're tucking it into bed. This little parchment bed makes transferring our dough to the hot Dutch oven a breeze later on. Then, let it rest again on the counter. I know, it's all about patience here, but trust me, giving this dough love and rest is what makes it truly special. Each step, from the floured surface to the parchment paper, is done with care to maintain our dough's perfect texture and shape for that amazing bread we're about to bake.
The Baking Process Explained
Imagine this: You've been patient, letting your dough rise and infusing it with love and the holiday spirit of tart cranberries and earthy walnuts. Now, it's time to bake. First, crank up your oven to 450°F with the Dutch oven inside. That's right, it needs to get cozy and hot before embracing your beautiful dough. Using parchment paper, gently place the dough inside the preheated pot, like tucking a child into bed, mindful of the heat. The magic happens under the lid, transforming the shaggy dough into a golden brown masterpiece.
The aroma of baking bread fills the air, a promise of the deliciousness to come. After about 30 minutes, with a heart full of anticipation, lift the lid. Let it bake uncovered for a tad longer, letting that crust reach the perfect shade of gold. Remember, the Dutch oven is extremely hot, so handle it with care, as if it's the most precious ingredient in your kitchen. Because at this moment, it really is.
Serving and Storing Your Bread
Serving cranberry walnut bread fresh out of the oven is one of my favorite things during the holiday season. Imagine slicing into that perfect loaf, its golden brown crust giving way to a delicious bread filled with tart cranberries and crunchy walnuts. Pair it with a smear of butter or a drizzle of honey for a taste that'll have everyone asking for seconds. And if you're lucky enough to have leftovers, just pop them into an airtight container or wrap tightly with aluminum foil. This tasty bread freezes beautifully, too, letting you savor the flavors long after your kitchen's cooled down. There's truly nothing like sharing this amazing bread with loved ones, watching faces light up with every bite. It captures the essence of holiday magic in every slice.
Your New Favorite Holiday Tradition
Imagine this: the holiday season is upon us, and what better way to embrace this heartwarming time than by creating a new tradition that fills your home with the irresistible aroma of freshly baked cranberry walnut bread? There’s something truly magical about mixing simple ingredients like flour, sugar, and, of course, tart cranberries and earthy walnuts together to create something that not only tastes amazing but also brings people together.
Let me tell you, from the first time your hands knead through that sticky dough to the moment you pull a golden brown loaf out of the oven, you'll feel a sense of pride and joy that only comes from baking delicious homemade bread. And when you slice into that perfect loaf, revealing the crunchy walnuts and tart cranberries, you’re not just serving bread; you’re creating memories that will warm you through many winter seasons to come. I encourage you to make cranberry walnut bread a part of your holiday tradition - it's an experience that's as fulfilling to the heart as it is to the taste buds.
Ingredients
- ½ teaspoon active dry yeast
- 1 ½ cups warm water warmed to 110 to 115 degrees F
- 1 teaspoon granulated sugar
- 2 teaspoons Kosher salt
- 3 cups bread flour plus 2 tablespoons plus more for surface
- ¾ cup dried cranberries
- ½ cup dried walnuts roughly chopped
- 1 tablespoon honey
- 1 tablespoon orange zest
Instructions
- Ensure you have a 5 to 6-quart Dutch oven with a tight-fitting lid that can withstand temperatures up to 450°F.
- Dissolve the yeast and sugar in warm water (110 to 115°F) and let it sit for about 10 minutes until it becomes foamy. If it doesn’t foam, start over with a new batch.
- In a large bowl, whisk together the bread flour and salt. Pour in the yeast mixture and honey, mixing until there are no dry flour pockets left. Be careful not to over-mix. Add the cranberries, walnuts, and orange zest, stirring just until combined. The dough will be sticky and wet, which is normal. Cover the bowl tightly with plastic wrap, without touching the dough, and let it rest at room temperature on your countertop for 18 hours.
- After 18 hours, the dough will still be sticky and wet. Do not punch down the dough.
- Transfer the dough to a floured surface, turning it to coat with flour. Sprinkle additional flour as needed, and flour your hands as well. Gently fold the edges of the dough toward the center to form a ball, being careful to keep the air bubbles intact. Then, with the smooth side facing up, gently press the sides to reshape if necessary. Place the dough on a lightly floured sheet of parchment paper, smooth side up.
- Cover the dough with plastic wrap and let it rest on the counter for 30 minutes.
- Meanwhile, place the Dutch oven, including the lid, inside your oven and preheat to 450°F for 30 minutes.
- Score the dough with an X or any pattern you like.
- Carefully remove the hot Dutch oven from the oven, and immediately transfer the dough, along with the parchment paper, into the pot. Secure the lid tightly and bake at 450°F for 30 minutes. Do not open the lid during this time to retain the steam. After 30 minutes, remove the lid and bake for an additional 8 to 10 minutes until the crust turns golden brown.
- Remove the pot from the oven, lift the bread out using the parchment paper, and let it cool completely before slicing. Enjoy!
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