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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Recipe Apricot Bars With Shortbread Crust
Recipe - Apricot Bars With Shortbread Crust
INGREDIENTS:
●1 cup flour
●1/3 cup sugar
●1 pinch salt
●1/2 cup cold butter , cut into pieces (no subs)
●4 ounces dried apricots, coarsley chopped
●1/3 cup flour
●1/2 teaspoon baking powder
●1/4 teaspoon salt
●2 large eggs
●1 cup light brown sugar , packed
●3/4 teaspoon vanilla
●1/3 cup chopped walnuts
●powdered sugar
Bread Pudding MY WAY with Peaches, Raisins and Apricots
Here we show you how easy you can prepare a great dish, fast and easy using somethings you may be throwing into the trash. Most commercial restaurants make this daily to increase profits and to recoup loss revenue. I will give you my take on Bread pudding My way... Enjoy!
Apricot Citrus Pork Chops with a Cranberry Walnut Rice Pilaf
These Apricot Citrus Pan Seared Pork Chops are one of the easiest recipes that you can make yet they're impressive enough to serve to guests. Boneless pork loin chops are seasoned then quickly seared before being gently simmered in an apricot citrus glaze to keep them moist and tender. I'm serving them with an equally simple yet impressive walnut cranberry rice pilaf. All that you'll need to add is a green salad or some mixed veggies and you'll have a well balanced meal that everyone is sure to love.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license.
Ingredients list
• FOR THE PORK CHOPS
• 4 boneless pork loin chops
• ½ cup orange marmalade
• ½ cup apricot preserves
• 1 cup gluten free chicken broth
• 1 tbsp soy sauce
• dried thyme, salt and pepper to taste
• FOR THE RICE PILAF
• 3 cups of Minute instant brown rice
• 2 ½ cups of gluten free chicken broth
• ½ cup each of chopped walnuts
• ½ cup of dried cranberries
• 5 chopped scallions
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