How To make Cranberry Fruit and Nut Bread

How to Fold fruit and Nuts into Bread Dough - Cranberry Walnut Sourdough

See how to fold fruits, nuts, cheese cubes and other goodies into bread dough. This is an excerpt from my 10th online baking course, More Fun with Sourdough Bread Baking. You can find the cranberry walnut bread here, with more bread formulas, for a discount:

See the links below to find more information on sourdough and where to find me: 

Subscribe to my channel to keep updated: 

My four volume book (with LOTS of formulas ), Discovering Sourdough is here: 

Find recipes and techniques at: 

Membership site: 

A great place to view lots of bread porn is here: 

Find me on Facebook here: 

Twitter: 

Visit my Pinterest: 

Most of all, have fun baking!! Teresa L Greenway

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:

Cranberry Walnut Rolls | How to make Cranberry Walnut Rolls | Cranberry Walnut Bread

Please Leave a Like and Subscribe! Comment what you want to see next!
▼ Expand for Ingredients ▼
-
340 grams bread flour
240 ml milk
2 teaspoon instant yeast
1 tablespoon granulated sugar
55 grams unsalted butter
1/2 teaspoon salt
1 large egg
70 grams dried cranberries
60 grams chopped walnuts
Some sugar to sprinkle on top

Bake at 170°C for 20-25 mins
Please share this video if you enjoyed! and leave a like for more ❤️
#baking #bakerfromhome #cranberryrolls

How to Make Cranberry Walnut Sourdough Bread

Cranberry and Walnuts in Sourdough Bread is one of the most perfect combination to put in a loaf of bread, that's for me. Delicious sweet flavor of the cranberry and the good texture from the walnuts and plus when you toast the bread... Ohh man, this made my day. ???? The smell that came out from the oven, it made me close my eyes and I would describe, it smells sooo good.. it's just beautiful. ❤ If you haven't tried this combination come join me today and let's make it ???? or should I say let's (dough) do this! ????

But first thing make sure you've got your active sourdough starter or the levain. (Leeevaaahhnn, Leeeveeeeeeiiiin.) Whatever you call it, I call it starter hehehe

Before I bake I make sure I feed my starter twice or thrice a day as much as I can so I can get that beautiful bloom on my Sourdough Bread. Are you ready?


Specifications:
Bread Flour (King Arthur) 90%
Spelt Flour (Central Milling) 10%
Hydration 77%
Starter/Levain 20%
Salt 2%

Cranberry and Walnut (didn't really measure ✌)

Process:
Method:
Autolyse
Rested for 2 hours
Added salt and levain together
Mix to the mixer (5 minutes)
Rest for 10 minutes
Rubaud Mixing (5 minutes)
Bench Light fold
Rest for 30 minutes
Lamination
Rest for 30 minutes
1st Coil fold
2nd Coil fold
3rd Coil fold
4th Coil fold
Rested for few hours
Shape
Cold Retard for 12 hours

Timestamps:
0:00 Intro
0:18 Autolyse
0:39 Mixing
1:01 Bench Light Fold
1:17 Lamination
1:48 Coil fold
2:38 Adding Cranberry and Walnut
3:37 Shaping
5:50 Scoring Sourdough Bread
6:12 Mid bake reveal
6:25 Final Loaf


Thank you,
Lori

Patrick Ryan's Fruit & Nut Sourdough

Guess who's back...Patrick is back with a brand new fruit and nut sourdough recipe using his Kenwood.

The absolute perfect combination of flavours in time for Sourdough September.

This recipe was part of a collaboration with Kenwood. You can find this recipe here

Easy Cranberry Nut Bread Recipe- Is it Fall yet?

Quick breads are my fav! If you like em too, this should be on your hit list. It's sweet and zesty and slightly tart and goes really well with that cuppa joe!