No-Knead Cranberry Bread

There’s something magical about the aroma of fresh bread wafting through your kitchen, isn’t there? This No-Knead Cranberry Bread recipe will not only fill your home with warmth but also delight your taste buds. It’s an easy-to-make bread that requires no fancy techniques – just simple, wholesome ingredients that come together beautifully, creating a perfect loaf for any occasion.

I stumbled upon this No-Knead Cranberry Bread recipe during a cozy winter weekend when I craved something comforting. The addition of cranberries adds a touch of sweetness and a splash of color, turning an ordinary loaf into something truly special. This recipe embodies the joy of baking without the pressure; you don’t have to knead the dough until your arms ache. Instead, let the magic of time work for you while you sip your coffee and enjoy a little quiet time in the kitchen.

Ingredients

• 3 cups all-purpose flour; you can substitute with whole wheat for a healthier option
• 1 ½ cups warm water (about 110°F); don’t worry if it feels warm, this is ideal for yeast activation
• 1 packet (2 ¼ tsp) dry active yeast; if you’re using fresh yeast, remember to adjust the amount accordingly
• 1 teaspoon sugar; it helps feed the yeast
• 1 teaspoon salt; enhances flavor
• 1 cup fresh cranberries (or dried cranberries); feel free to toss in some chopped nuts for extra crunch

Instructions

Step 1:

In a large bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for about 5-10 minutes until it starts to foam. This means your yeast is ready to work its magic.

Step 2:

Add the flour and salt to the yeast mixture. Stir until just combined, don’t worry about the lumps. We are going for a rustic look here.

Step 3:

Fold in the cranberries gently, making sure they are evenly distributed throughout the dough.

Step 4:

Cover the bowl with a damp kitchen towel or plastic wrap and let it rest in a warm place for 12-18 hours. Yes, you read that right. This long proving time is what makes this bread soft and flavorful.

Step 5:

Preheat your oven to 450°F (230°C). Once the dough has risen and bubbles have formed, carefully transfer it onto a floured surface. Shape it into a round loaf without kneading.

Step 6:

Place your bread on a parchment-lined baking sheet or into a Dutch oven if you prefer a crusty finish. Bake for 30-35 minutes until golden brown.

Nutritional Information

This No-Knead Cranberry Bread is not just delightful; it’s also nutritious. Per slice, you’ll generally find around 140 calories, including a fair amount of fiber, especially if using whole wheat flour. It’s a great addition to breakfasts or a wholesome snack.

Healthier Alternatives

If you’re looking to enhance the health factor of this bread, try substituting half of the all-purpose flour with whole wheat flour or adding seeds like chia or flax for added nutrition. You could even replace sugar with honey or maple syrup for a natural sweetener.

Serving Suggestions

This bread is incredibly versatile. Serve it warm with a pat of butter for breakfast, or slice it thinly for use in sandwiches. You can also pair it with a rich cheese board or enjoy it alongside a bowl of homemade soup. And trust me, it tastes divine toasted with a bit of cream cheese.

Common Mistakes

One of the biggest pitfalls in bread-making is using water that is too hot, which can kill the yeast. Always check the temperature before mixing. Also, be careful not to overmix the dough; it’s intended to be lumpy. Lastly, don’t rush the rising time, great bread takes patience.

Chef’s Notes

• For an extra burst of flavor, consider adding a teaspoon of cinnamon when you combine the dry ingredients.
• If using dried cranberries, soak them in warm water for a few minutes to plump them up, this helps add moisture to the bread.
• This bread can last for up to a week if stored correctly. Just keep it wrapped in a clean kitchen towel.

FAQs

• Q1: Can I use a different type of fruit instead of cranberries?
  A1: Absolutely; Chopped apples or blueberries work beautifully in this recipe.
• Q2: What if I don’t have all-purpose flour?
  A2: Whole wheat flour is a great alternative, and you can even experiment with spelt flour if you’re feeling adventurous.
• Q3: Can I make this bread ahead of time?
  A3: Yes. You can prepare the dough the night before and bake it fresh in the morning.

Now that you have this delightful No-Knead Cranberry Bread recipe in your arsenal, why not pair it with something savory? Check out my Oven Baked Chicken Recipe for a perfect family dinner that complements this delicious bread. And if you’re looking for a sweet treat to enjoy later, don’t miss out on my Banana Chocolate Chip Bread Recipe, it’s a favorite around here.

This bread is not just about the end result; it’s about the journey of baking. So, roll up those sleeves, invite a friend over, and create some wonderful memories in the kitchen. Happy baking!

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