Cranberry walnut bread - No Knead Bread (Instant pot bread proofing)
This No-Knead Cranberry Walnut Bread is the ultimate fresh-baked holiday loaf and a perfect breakfast with a slathering of creamy butter. It’s freezer-friendly and vegan!
This no-knead bread is packed with dried cranberries and crunchy walnuts and is also scented with orange zest. In short, it is a flavor combo that shines through in every slice and is perfect holiday bread.
==========================================
Use bread flour for the best result.
Check the expiration of Active dry yeast.
Check the water temperature before adding the yeast. The perfect water temperature is 110 to 115.
Keep in mind that the exact rise time for the dough can vary slightly based on the temperature and humidity in your house. Ideally, you want to find a nice warm spot for the dough to rise.
If you don’t like the cranberry walnut combo, you can use other mix-ins or even leave plain.
Flour-water ratio – Depending on how you measure the flour, quality of flour, and how dry the weather is, you may need to add/less water to bring the dough the right wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect.
You can use Half All-Purpose Flour and Half Whole Wheat flour too instead of only all-purpose flour.
Make the wet shaggy dough.
Scoring the bread dough is optional, but it does help the bread expand, giving it more height, and adds a pretty, decorative touch to the top of the loaf.
If you don’t have a Dutch oven you can bake the bread on a baking sheet or a pizza stone. It won’t rise quite as high but it will work.
Every oven is different: keep this in mind when baking bread. Some ovens can get much hotter than others and cause the bake to happen much faster. Check on the color of your bread in the last 15 minutes – pull when it’s golden brown on top.
Keep leftovers fresh by storing them in a ziplock bag in the refrigerator and heat in the oven or toast when ready to enjoy. It will stay up to a week in the fridge.
This bread freezes beautifully. Let the bread cool completely, then wrap in plastic wrap and place in large freezer-safe bags. You can also slice the bread and then freeze it. It will stay good for up to 2 months. Remove, thaw, and reheat at 350 until warm in the oven.
This bread is beautifully served alongside any hearty meal or for soup dipping. We also love toasting it and spreading it with butter.
Swap out dried cranberries with dried raisins, blueberries, cherries, apples, dates, or any dried fruit. Swap out walnuts with cashew, peanut, pecans, pistachios, almonds, hazelnuts, or even sunflower seeds
You can make this no-knead bread with gluten-free flour.
You’ll need to take different steps when baking bread with different yeasts. Instant yeast: If you are using instant yeast like I did today, you can skip dissolving it in water and stir it into your dry ingredients before adding water.Active dry yeast: If you have active dry yeast on hand, you will need to activate it in water before adding flour.
===============================================
Detailed Recipe
Official Facebook Page:
Pinterest:
Twitter:
Instagram:
Beth's No-Knead Cinnamon Raisin Bread Recipe | ENTERTAINING WITH BETH
Learn how to make an easy No Knead Cinnamon Raisin bread. A artisan bread that requires no kneading and rises while you sleep!
SUBSCRIBE for more easy recipes!
Learn how to make my no knead bread cinnamon bread recipe. An easy and delicious bread recipe that can be risen over night and baked in a dutch oven. An easy baking recipe for beginner bakers.
DUTCH OVENS FOR DIFFERENT BUDGETS:
Cast Iron Dutch Oven ($)
Lodge Dutch Oven ($$):
Le Creuset Dutch Oven ($$$)
BETH’S NO KNEAD CINNAMON RAISIN BREAD RECIPE
Makes 1 loaf
INGREDIENTS:
1 ½ cups (180 g) all-purpose flour
1 ½ cups (180 g) whole wheat flour
¼ tsp (1.25 ml) active dry yeast
1 ½ tsp (7.5 ml) of salt
1 tbsp (15 ml) ground cinnamon
1 ½ cups (350 ml) room temperature water (more if needed in 1 tbsp increments)
½ cup (75g) walnuts
½ cup (75 g) raisins
METHOD:
Whisk together the flours, yeast, salt, and cinnamon. Then add the walnuts and raisins. Stir to combine.
Slowly add the water and stir with a wooden spoon until a dough forms. If the dough looks to dry add more water in 1 tbsp increments. Too wet add more flour in 1 tbsp increments.
Transfer dough into a clean bowl that has been greased with olive oil. Cover with plastic wrap and rise over night.
The following day, punch down dough and with “floured hands” form dough into a ball. Place in a clean bowl dusted with flour, cover with plastic wrap and allow to rise for 1 ½ hours.
Pre-heat oven to 500F (260C) with the Dutch oven so both can get up to temperature together. Place dough inside and cover. Bake for 30 mins.
Allow bread to cool for 1 hour. Slice and serve! Bread also freezes well if sliced and placed in a plastic freezer bag.
BETH'S FRENCH TOAST RECIPE
INGREDIENTS:
8 slices (2in thick) of good quality bread
3 eggs
1/2 cup (120 ml) milk
1 tsp (5 ml) sugar
¼ tsp (1.25 ml) salt
2 tsp (10 ml) vanilla
1 tbsp (15 ml) orange zest
2 tbsp (30 ml) syrup
2 tbsp (30 ml) butter
2 tsp (10 ml) orange zest
METHOD:
In a shallow bowl add the eggs, milk, sugar, salt, whisk that together and then add the vanilla and orange zest, whisk to combine.
Then place bread in the bowl to soak for at least a total of 6 mins (3 mins on each side)
While bread in soaking you can heat the syrup. In a sauce pan heat 2 tbsp (30 ml) of syrup, 2 tbsp (30 ml) butter and 1 tbsp (15 ml) orange zest until warm. Keep on a very low flame just to keep warm.
Then heat 1 tbsp (15 ml) of butter in a large non-stick skillet. Place soaked bread in pan, be careful not to crowd them so they can brown. Once browned on 1 side, flip them on the other side and cook for another 1-2 mins until golden brown. Then turn them on their sides to brown a bit, making sure the raw egg is being cooked on all sides.
Then remove from a pan and place on a serving platter. Drizzle the orange syrup over the bread and top with some freshly grated orange zest to garnish. Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! cooking baking
How To Bake Cinnamon Pecan Cranberry Bread Machine - Recipe
The outcome of this bread was wonderful and delicious, so if you also follow this recipe, let us know what you think in the comments!
Please LIKE, SHARE, and SUBSCRIBE to our channel! More fun cooking and recipe videos to come!
Here are some links to products used in this video:
Cuisinart Bread Machine -
Measuring Spoons -
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide, I may receive a small commission. There is no additional charge to you! Thank you for supporting Wood's Corner so I can continue to provide you with free content!
Come Say Howdy!
Facebook Page:
Website:
Happy cooking to you...until we eat again!
Here is the recipe:
Ingredients:
1 cup warm milk
1 TBSP dry yeast
1/4 cup sugar
3.5 TBSP softened butter unsalted
1 tsp salt
3 1/2 cups bread flour (aerated before measuring)
1 large egg beaten
1 TBSP olive oil with wet ingredients
2 tsp Ground Cinnamon (added as it was not part of this original recipe)
1 cup raisin soaked in water
1 cup chopped walnuts (preferably lightly toasted)
1 tsp Oil to wipe the bowl and the top of dough
1 egg beaten (for egg wash)
Directions:
Toast the walnuts in the oven.
Let the raisins dry slightly after soak.
Use bread machine for making the dough. Add wet ingredients like active yeast, oil, egg, milk, butter first. Then add the flour, salt, sugar, cinnamon mixture.
Use the add mix-ins feature to add the walnuts and raisins during the kneading cycle.
To make two small loafs, use small loaf tins (preferably shorter and higher for higher rise) and separate dough into two portions. Spray pans with nonstick and put the dough in. Let it rise another 2 hours in the tins at room temp (try the method in microwave with hot water to help rise more)
Use egg wash and brush on top of the loafs before baking.
Bake for 40 mins, top of bread begins to brown slightly.
Preheat oven to 350 degrees.
Note: Can substitute using pecans/cranberries instead of walnuts/raisins.
Bread Machine Cinnamon Raisin Bread - No Oven Required. Use Golden Raisins for Even More Flavor!
How to make a delicious bread machine cinnamon raisin bread. Easy recipe & no oven required. Add golden raisins for a juicier bread (but regular raisins are okay too).
Recipe -
Click on the recipe link above to read the full recipe on BreadDad.com. That page has printable instructions & tons of extra tips on how to successfully make a cinnamon raisin bread with your bread machine (no oven involved). The recipe page also has lots of information on how to avoid common bread machine problems.
I like to make this bread machine cinnamon raisin bread with golden raisins (which tend to be juicer than regular raisins). However, you can use regular raisins too!!! If you want even more variety, you can also add dried cranberries or dried blueberries to your bread machine cinnamon bread.
This is an easy recipe because this cinnamon raisin bread is mixed, kneaded and baked in your bread machine (and NOT baked in your oven). You do not have to knead & hand roll the dough in this bread machine cinnamon bread recipe (unlike many other cinnamon raisin bread machine recipes).
You also will find instructions on how to make 1.5 lb AND 2 lb loaves on my bread machine cinnamon raisin bread page. This easy bread machine recipe allows you to create a wonderful cinnamon raisin bread for your morning toast.
Your family will love the taste of this delicious cinnamon raisin bread… and you will love how easy this bread is to make with your bread machine.
Click on the *Subscribe* button to be notified about future Bread Dad videos. And hit the *Like* button if you enjoyed this video. Also please leave a comment as I love to hear from people who have enjoyed my recipes!
On BreadDad.com, you will also find tons of bread maker recipes such as buttery white bread, banana bread, honey oat bread, French bread, Italian bread, pizza dough and many more. Here is a link to Bread Dad's main bread machine recipes section -
#breadmachine #cinnamonraisinbread #breadmaker #raisinbread #breadrecipe
Disclaimer: Bread Dad recipes may contain common allergens such as dairy, eggs, wheat, tree nuts and/or peanuts. Always check for potential food allergies before serving food.
CINNAMON RAISIN BREAD Recipe in the Bread Machine
Cinnamon Raisin Bread in the Bread Machine Ingredients:
1 1/2 cups milk (lukewarm)
2 teaspoons yeast
2 tablespoons sugar
2 tablespoons butter (softened)
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon vanilla
4 cups flour
1 cup raisins
Buy me a cup of tea:
#commissionsearned on all shopping links below.
My Amazon Store:
Amazon Wish List:
My address:
LeighsHome
P.O. Box 92
Emigsville, PA 17318
Earn cashback on your online shopping: rakuten.com/r/LEIGHC165?eeid=28187 #referrallink
Subscribe to my YouTube channel:
Follow me on Facebook:
Follow me on Instagram:
Email: leighshome05@gmail.com
DISCLAIMER: This is video is not sponsored. I paid for everything with my own money and all opinions are my own. Links may contain affiliates/referrals.
No-Knead Cinnamon Raisin Bread (updated) super easy… no machines
Homemade fresh from the oven cinnamon raisin bread is a great way to start your day. And, when guests stay overnight, my wife wants them to wake up to the aroma of fresh from the oven cinnamon raisin bread filling the house. This video demonstrates how to make no-knead cinnamon raisin bread in a “poor man’s Dutch oven” (PMDO).
I used two OXO Good Gripe Non-Stick Pro Loaf Pans (8-1/2” x 4-1/2”) for my PMDO.
Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a glass bowl with a spoon)… no-kneading (Mother Nature will do the kneading for me)… “hands-free” technique (I won’t even touch the dough with my hands)… no shaping (I’ll let the bakeware shape the bread for me). It doesn’t get any easier than this.
Thanks – Steve
Website: If you liked this video you will find it (and others like it) at a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbook: If you’re interested in this recipe and others like it, they’re in “My No-Knead Bread Cookbook”.