Orange and cranberry. It’s like sugar-n-spice. Salt and peppah. Chips & dip. Frick and frack. You get the idea.
This week I was craving a slice of my Orange Glazed Cranberry Bread, but life’s tastes took a turn. With the polar-rolling-in temperatures lately, I’ve been on a baking bender. Almond poppy seed muffins and English muffins already graced the guts of our house critters, and something different from another quick-type bread sounded good. I still craved orange and cranberry, so wha-la!
Yeasted bread with fruit and nuts doesn’t get any easier than this! The hardest part is waiting for it to rise–anywhere from 12 to 18 hours at room temp. It’s literally stir, cover, and move to a Dutch Oven to bake off. Easy peasy, citrus squeezy!
In all seriousness, after the long first rise, move the rounded dough ball onto a piece of parchment paper. You’ll preheat a Dutch Oven in the oven and will need the parchment to move the dough in and out of the hot boxes. The lidded Dutch Oven helps create the bread’s signature crusty outside. Once done, enjoy a toasted slice with good Irish butter, or slice up for turkey sandwiches.
PrintCrusty Orange Cranberry Walnut Bread
Hearty Orange Cranberry Walnut Bread is a no-knead and essentially hands-off bread. Great toasted with butter or sliced into turkey sandwiches, it’s a hand-down winner!
Ingredients
3 c. + 2 tbsp. all-purpose flour
2 tsp. salt (Kosher, sea or table)
3/4 tsp. instant yeast
3/4 c. walnuts, chopped
3/4 c. dried cranberries (I used Craisins.)
1 tbsp. orange zest
1 tbsp. honey
1–1/2 c. warm water (about 95–105 degrees F)
Instructions
Mix honey and warm water together until honey dissolves. Mix all dry ingredients together in a large bowl. Stir in honey-water until dough is evenly combined. Dough will be extremely sticky. Form it into a rough ball using your hands or a rubber spatula. Cover with plastic wrap and let sit at room temperature for. 12-18 hours. (Yes, you read that right!). Dough will double in size.
Preheat oven to 475 degrees F. Place a Dutch Oven with the lid, or a heavy pot, into the oven. Turn dough out onto a lightly floured surface. Shape into a rough ball and place onto a sheet of parchment paper. Move parchment paper and dough to a bowl to help it retain its shape. Let dough sit for 30 minutes. (This will allow the oven and Dutch oven to throughly come to temp.)
Place parchment paper and dough into the Dutch Oven. Cover with the lid and bake for 25 minutes. Remove the lid and continue baking the bread for another 8-10 minutes. Bread is done when it reads 195 degrees F in its center using an instant-read thermometer; or sounds hollow when tapped. Remove pot and bread from oven. Place parchment and bread onto a cooling rack. Wait about 20 minutes before slicing into it.
IMNPB
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