Description
Easy cranberry pecan artisan bread with a crisp crust and tender crumb. This no-knead recipe uses simple ingredients for a rustic loaf.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons instant yeast
- 1 1/2 cups warm water
- 3/4 cup dried cranberries
- 3/4 cup chopped pecans
Instructions
- Stir flour, salt, and instant yeast in a large bowl until combined.
- Add warm water and stir until a sticky dough forms, ensuring no dry flour remains.
- Fold in cranberries and pecans until evenly distributed.
- Cover the bowl tightly and let the dough rise at room temperature for 2 to 3 hours until doubled and bubbly.
- Preheat your oven to 450°F with a covered Dutch oven inside for 30 minutes.
- Turn the dough onto a well-floured surface and shape it into a loose round, handling gently.
- Carefully transfer the dough to the hot Dutch oven, cover it, and place it in the oven.
- Bake covered for 25 minutes.
- Remove the lid and bake for 10 to 15 minutes more until deep golden brown.
- Remove the bread from the pot and cool it on a rack for at least 30 minutes before slicing.
Notes
- Allowing the bread to cool fully helps set the crumb and improves slicing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: No-Knead, Baking
- Cuisine: American