Cranberry Nut No Knead Bread | Sally's Baking Recipes
This cranberry nut bread means yeasted bread has never been easier. This simple mixing method produces the most beautiful and crusty bread with practically zero hands-on work!
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Cranberry Walnut Bread
You’ll love how easy this cranberry walnut bread is! It’s a simple quick bread with orange zest, fresh cranberries, and chopped walnuts.
RECIPE WITH PRINTABLE INSTRUCTIONS ►
???? INGREDIENTS
⅓ cup (75 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 tablespoon orange zest, from about 1 large orange
2 cups (260 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup (230 g) sour cream, room temperature
1 ½ cups (150 g) fresh cranberries, coarsely chopped
½ cup (58 g) toasted walnuts, coarsely chopped
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How to Make No Knead Overnight Cranberry Nut Honey Bread
Looking for an easy bread recipe? Try this no knead, overnight bread. #nokneadbread #overnightbread #artisanbread
Ingredients
3 cups (384 g)
1/2 tsp instant yeast (8.53g)
2 tsp salt (11.38g)
1 cup dried cranberries (125g)
1/2 cup walnuts (57.5g)
1/2 cup honey (11.84g)
1 1/2 cups warm water (354.88g)
*Note: metric conversion is approximations.
See full video for step by step instructions.
Thanks for watching! :)
THE BEST ! Cranberry, Orange & Pecan Sweet Loaf | Quick and Easy
In today's video Jill shows how to make a quick and easy Cranberry, Pecan and Orange Bread. It's great for holiday tables, and holiday gifts. Jill always puts her Jill 4 Today Spin on the recipes you find here to make them unique, delish, and vegan.
Orange, Cranberry & Pecan Bread with Orange Glaze
Jill 4 Today, December 19, 2022
Wet Ingredients:
2 tablespoons ground flaxseeds
5 tablespoons warm water
3/4 cup granulated white sugar
1/2 cup plant-based milk of choice
Zest of 1 orange (Navel oranges work best)
3 tablespoons fresh squeezed orange juice
1/3 cup Earth Balance sticks, melted and cooled
1 ½ teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
Dry Ingredients:
2 cups flour (I use unbleached all-purpose flour)
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
Berries and Nuts:
2 cups fresh or frozen cranberries
½ cup chopped pecans (optional) You can use any nuts you like!
Orange Glaze
1 cup powdered sugar
2 tablespoons fresh squeezed orange juice
Zest of 1/2 orange
3/4 teaspoon pure vanilla extract
How To Make:
Pre-heat the oven to 350 degrees F. Oven rack should be placed in the center of the oven. Grease a standard loaf pan approximately 9” x 5”. And/Or you can line the pan with parchment paper, leaving some overhang on the ends or sides for easy removal (see video for demonstration).
To make flaxseed “eggs”: In a small bowl, combine the ground flaxseed and warm water. Stir well, and set aside to thicken.
NOTE ABOUT CRANBERRIES: Take a tablespoon or so of flour and toss the cranberries to cover them. This helps the cranberries stay suspended in the batter, as well as help to keep the color of the berries from running. If using chopped pecans (or nut of choice) you can also toss them in the flour.
In a medium-sized bowl, whisk together the sugar, soy milk, orange zest, orange juice, oil, flax eggs and vanilla until well combined. Set aside.
In a large bowl, combine the flour, baking soda, and salt. Mix thoroughly.
Add the wet ingredients to the dry ingredients. Stir until just combined. with the wet ingredients. Stir until just combined – until flour has all but been mixed in.
Gently fold the cranberries and pecans (if using) in the batter.
Pour the batter into the prepared loaf pan. place in the center rack of the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool for 10 minutes in the pan, then carefully transfer to a wire rack to cool completely.
Make the glaze: In a small-medium bowl, add the powdered sugar, orange juice, zest and vanilla, and stir with a spoon until smooth. If the powdered sugar has little “pebbles” of powdered sugar in it, you may want to sift the sugar to remove the clumping.
Once the bread has cooled completely, drizzle the glaze over the top. Serve and enjoy!
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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.
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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.
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Detailed Recipe
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Whole Wheat Cranberry Walnut Bread (No knead dough)
Wholesome easy 'Cranberry Walnut Bread' made with whole wheat flour and requires no kneading!
Prep time 10 minutes
Rise time 5 hours
Bake time 35 to 40 minutes
Cool for 1 to 1.5 hours before slicing
Ingredients:
Whole wheat flour 3 cups
Water 2 cups+2 tbsp
Active dry yeast 1 tsp
Maple syrup 2 tbsp
Salt 1 tsp
Cinnamon powder 1/2 tsp
Sweetened dry cranberries 1cup
Chopped walnuts 1 cup
Canola oil 1tsp
Directions:
Warm 2 cups+2 tbsp water (it should feel warm, not hot when you dip your finger in it; about 95 degrees Fahrenheit). Add yeast and maple syrup to it. Let it stand while you gather the dry ingredients in a bowl (5 minutes).
In a bowl add 3 cups of whole wheat flour, salt, cinnamon powder, sweetened dry cranberries and chopped walnuts. Mix all the dry ingredients.
Add the water with yeast and maple syrup slowly mixing it in with dry ingredients to form a sticky dough.
Put a tea spoon of oil on the bottom of this bowl and roll the dough in it. Cover and let it sit in a draft free place for 5 hours. It will double in size.
After 5 hours punch your dough down, gather it up and transfer it to a parchment lined bowl and allow it to sit only till your oven preheats to 465 degrees Fahrenheit.
Now place a cast iron dutch oven (I used a 5 quart Lodge dutch oven) covered with the lid in your oven and Pre heat your oven to 465 degrees Fahrenheit.
When the oven reaches the temperature very carefully pull out the Dutch oven using sturdy heat resistant oven mitts and transfer the dough with the parchment paper into it (choose parchment paper that is safe in high temperatures).
Cover it with the lid and place it back in the oven. Bake it covered for 25 to 30 minutes.
After that remove the lid and bake it uncovered for another 7 to 10 minutes to allow it to brown evenly.
Let the bread cool on a wire rack for 1.5 hours before slicing.
Enjoy for breakfast or any time of the day!
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