What if I do not have a Dutch Oven?

You can use a glass or stainless oven safe bowl or even place your formed dough on parchment paper and fold it up around the sides. If doing the latter, place the bread on a cookie sheet. Then place the bread (in bowl or on cookie sheet) on the top rack of the oven. Put a second bowl or cookie sheet on the bottom rack and fill it with water. This will create steam in the oven to create the artisan look.

Can I knead the dough?

Yes. You can either knead it by hand for a couple of minutes or allow it to mix in your mixer with a dough hook for a couple of minutes. I prefer the second method as it is easier. However, very little to no kneading is required for this recipe. As long as your ingredients are mixed together well.

Can I mix this ahead of time and cook it later?

You can mix this, allow it to rise and then store it in the fridge, covered for a few hours but this will affect the rise and “fluffiness” of your loaf. You’ll have a slightly more dense loaf as a result. Because of this, I recommend baking it as soon as it is done rising.

Cranberry Walnut Bread

Description

Soft, fresh and delicious it’s addicting and soul soothing. This Dutch Oven Cranberry Walnut Bread is the perfect balance from the outside in with its perfectly crispy crust and soft chewy inside. Best of all, it’s super easy and quick to make.

Ingredients

Scale

2 tablespoons (20g) traditional yeast
2 tablespoons (30g) granulated sugar
2 cups (475ml) warm water
3 tablespoons (65g) honey
5-6 cups (675-715g) all-purpose flour
1 teaspoon cinnamon
¾ tablespoon salt
1 cup (170g) heaping craisins (dried cranberries)
¾ cup (80g) walnuts chopped

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Instructions

Warm water to lukewarm and add sugar, honey and yeast. Allow to sit in a warm place until a good amount of bubbles have formed (if using quick rise yeast, do not add yeast to this mixture).
Combine dry ingredients (If using quick rise yeast add it here).
Add cranberries and walnuts to dry ingredients and stir to lightly combine.
Add activated yeast mixture (or water and honey mixture) to dry ingredients.
Mix until well combined adding extra flour as needed. Dough should be soft and come together but will be quite moist. Add flour until dough is no longer sticking to the bowl. You may need to use more than the amount listed, this is ok.
Form dough into a ball and lightly grease a bowl. Place the dough top down to cover in grease then flip and set in the bowl to rise. Cover with plastic wrap and a towel and place it in a warm place to rise until doubled in size. About 30 minutes.
Place the empty dutch oven pot (with lid) into the oven and preheat to 400 degrees fahrenheit.
Once dough has risen, remove the pot from the oven and sprinkle a small amount of flour in the bottom. Form the dough into a ball.* Sprinkle a small amount of flour on top of the bread and using a knife slice three slits into the top of the bread for an artisan look.
Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 7-10 minutes until the top is golden and crunchy or a toothpick comes out clean.
Remove from oven and allow to cool on cooling rack.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

*You can create a tight ball of dough by placing the dough on a clean surface. Place your hands on the dough on the side furthest from you and then gently pull the dough towards you, allowing it to drag along the surface. Turn the dough 90 degrees and repeat. Continue turning and pulling until a tight ball is formed.

Prep Time: 15 minutes
Rest Time: 30 minutes
Cook Time: 30-35 minutes
Category: Bread
Method: Bake
Cuisine: American