Description
This Thanksgiving Cranberry Walnut Bread is a no-knead artisan-style loaf featuring tart dried cranberries, crunchy walnuts, and bright orange zest, all baked in a Dutch oven to achieve a perfect golden crust. The long, slow rise develops deep flavor and a wonderfully airy texture, making it a delicious and festive homemade bread perfect for holiday gatherings.
Ingredients
Scale
For the Dough
- ½ teaspoon active dry yeast
- 1 ½ cups warm water (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
- Prepare the Yeast Mixture: Dissolve the active dry yeast and granulated sugar in warm water (110 to 115 degrees F). Let it sit for 10 minutes until it foams, indicating the yeast is active. If no foam appears, discard and start over.
- Mix the Dough: In a large bowl, whisk together the bread flour and Kosher salt. Add the yeast mixture and honey, mixing until no flour pockets remain without over-mixing. Stir in the dried cranberries, chopped walnuts, and orange zest until just combined. The dough will be very sticky and wet, which is normal.
- First Rise: Cover the bowl tightly with plastic wrap, ensuring it does not touch the dough, and let it rest on the counter at room temperature for 18 hours to develop flavor and texture.
- Shape the Dough: After 18 hours, transfer the dough onto a well-floured surface. Flour your hands and gently fold the edges toward the center to form a ball, being careful not to deflate the air bubbles. Turn the dough smooth side up and shape it gently if needed. Place the dough on a lightly floured sheet of parchment paper, smooth side up.
- Second Rise: Cover the dough with plastic wrap and let it rest on the counter for 30 minutes to rise again. No need to return it to the bowl.
- Preheat the Dutch Oven: Place a 5 to 6 quart oven-proof Dutch oven with a lid inside your oven. Preheat the oven and Dutch oven to 450 degrees F for 30 minutes.
- Score the Dough: Using a sharp knife or blade, score an X or your preferred pattern on top of the dough ball to allow expansion during baking.
- Bake with Lid On: Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and transfer it into the hot Dutch oven. Cover tightly with the lid and bake for 30 minutes without opening the lid to trap steam and form a crust.
- Bake with Lid Off: After 30 minutes, remove the lid and bake for an additional 8 to 10 minutes until the crust is golden brown and crisp.
- Cool and Serve: Remove the bread from the oven by lifting the parchment paper. Let the bread cool completely on a wire rack before slicing and serving. Enjoy your flavorful festive bread!
Notes
- The dough requires an 18-hour rise to develop depth of flavor and achieve its characteristic airy texture; 16 to 18 hours is ideal.
- The dough will be very sticky and wet both before and after rising, which is normal and crucial for steam generation during baking.
- Use a Dutch oven because it traps steam from the wet dough, essential for creating the beautiful, crisp crust on the bread.
- Store the bread in a semi-open paper bag at room temperature to maintain crustiness, similar to bakery storage.
- To freeze, wrap the cooled bread tightly in aluminum foil and then place it inside a freezer-safe resealable plastic bag for up to three months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
