Raisin Walnut Bread
Raisin-Walnut Bread
Yield: 2 round loaf or 4 small loaves
Take out starter from fridge, let it sit in room temp for 1-2 hours. To prepare the starter add to starter:
Water 180 g or 3/4 cup (70-78F degrees)
Whole Wheat Flour 50 g or 1/3 cup
All purpose flour (preferably unbleached) 110 g or 3/4 cup
Mix it well and let it sit in room temp for 8-12 hours.
Before mixing the bread dough preheat oven for 350F.
Soak the raisin. Poor hot water over the 2 cup or 220 g raisin and soak until water cools down. Drain it and pat dry.
Toast the nuts. Place 1 cup or 120 g coarsely chopped nuts on baking sheet and toast in a preheated 350 degree oven until fragrant 5-8 minutes. Let cool completely.
Bread Recipe:
Starter 320 g or 1 1/2 cup
Salt 10 g or 1 1/2 Teaspoon
Water 460 g or 2 cup (70-78F degrees)
Whole Wheat Flour 200 g or 1 2/3cup
All purpose flour (preferably unbleached) 500-550 g or 3 1/2-1/3 cup
1. To make the dough: In a medium size bowl mix starter with bread recipe ingredients with wooden spatula until dough clears from side of the bowl.
2. Turn the dough unto a lightly floured surface and knead until smooth and pass the windowpane test. Spread the dough and poor raisin and nut and mix it well for couple of minutes. Place in greased deep container, turn once to coat the top and cover with lid or plastic wrap. Let rise at room temperature until double in bulk, about 3 hours.
3. Turn the dough on work surface and divide unto 2 equal portions. Cover baking sheet with parchment paper. Form into oval loaves and place on parchment paper. Spray with oil and cover with plastic wrap. Let rise at room temperature until dough is doubled in size about 2 hours. One hour before baking preheat the over to 450F.
4. Score the bread. Slide the loaves, still on the parchment, onto the baking stone. Bake for 15 minutes, lower the heat to 400 degrees, and continue to bake until evenly browned with deep mahogany tone 15-20 minutes more. Remove from the oven and cool on a rack. Enjoy.
No Knead Cranberry Walnut Bread
In this video, you will see how to make a No Knead Cranberry Walnut Bread.
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Ingredients:
4 cups (1 lb. 1 oz / 482 g) all-purpose or bread flour
1/2 scant teaspoon instant dry yeast
2 teaspoons salt
1 3/4 cup (14 fl. oz / 415 ml) cool water (around 70°F)
1 cup (5 oz / 142 g) dried cranberries
1/2 cup (2 1/2 oz / 70 g) chopped walnuts
Cranberry Honey Walnut Bread
How to make an easy bread at home in your Dutch oven (cast iron pot)
Easy No Knead Bread Recipe | Dutch Oven Bread | No Knead Cranberry Walnut Bread Recipe
Easy No Knead Bread Recipe | Dutch Oven Bread | Easy Rustic Bread Recipe | No Knead Cranberry Walnut Bread Recipe
Complete Written Recipe :
No knead Artisan bread made in Dutch oven produces rustic crusty bread with fine crispy crust with very soft,moist,light airy crumb.
The steam entrapped within the dutch oven is responsible for creating the crispy crust.
In this Easy rustic bread recipe we need only seven basic ingredients to make this no knead crusty bread.
Ingredients
Flour :350g
Water:280 ml
Salt :1 tsp
Honey /sugar:1 tbsp
Yeast:1 tsp
Walnuts and cranberries:50 g each
We can make So make different no knead bread variations using this same no knead bread recipe.
Here we are baking the cranberry walnut bread in cast iron dutch oven.
To make this no knead artisan bread we use the simple folding method to make our bread dough into a well structured dough.
To deal with high hydration dough, we can dip the hands in water before we handle the dough.This will prevent the dough from sticking to the hands and makes it easy for us to handle this no knead bread dough.
Dutch oven bread will have a signature flavor and texture which is loved all over the world.In this Quick/faster no knead bread recipe/ Faster dutch oven bread recipe , we do the bulk proofing for two hours and then the final proofing for 30 minutes.
The walnuts and tangy cranberries makes this Dutch oven bread even more delicious.
In this easy rustic bread recipe we are making bread in a dutch oven in four simple steps
1.Prepare the bread dough
2.Proofing and folding the dough
3.Final proofing
4 Baking bread in dutch oven
Bake at 450 F for 25 minutes and then remove the lid and reduce the temperature to 350 F and bake for another 10 minutes.
If you want your no knead dutch oven bread to be more crispy,You can bake for 5-10 more minutes.
Dutch Oven I've used in the video: (amazon affiliate link)
Hope you will make this Easy no knead bread / Dutch oven bread /Easy rustic bread at home and Hope you will love it.
I would be so happy to see the pictures of your Dutch oven bread.
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WALNUT BUTTER HONEY BREAD RECIPE | NEW KOREAN STREET FOOD | 허니 노아 만들기 | Pinay Made • Jesse Choi ASMR
● Another Korean Street Food from Master so I replicate their Korean Super Crispy Walnut Butter Honey Bread this bread is so tasty and has nuts texture in every bite.
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???? Ingredients
▪︎Bread
• Walnut 120g
• Warm Milk 110g
• Sugar 30g
• Active Dry Yeast 1tsp
• Bread Flour 250g
• Salt 3g
• An Egg
• Softened Butter 20g
▪︎Butter Sauce
• Butter 130g
• Heavy Cream 80g
• Sugar 30g
• An Egg
▪︎ Cream Cheese Filling
• Cream Cheese 200g
• Sugar 25g
• Heavy Cream 50g
???? Instructions
1. Preheat oven to 175°C. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
2. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes. Remove from oven and chop.
3. Combine yeast, a teaspoon of sugar and (105°) milk in a glass and allow yeast to bloom. NOTE: If using Instant Yeast skip the yeast-blooming steps.
4. In a mixing bowl, put flour, remaining sugar, salt, egg and frothy milk. Stir until it forms crumbly like dough which takes about 30 second. The main purpose is to make your hand cleaner for subsequent kneading.
5. Transfer the crumbly dough to a working surface. Start kneading the dough using your hands then add the butter and knead until smooth and elastic. Shape the dough into a ball and put in a greased bowl and let it rest for 1 and half to 2 hours.
6. Punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles. Form into a ball and cut into a 4 equal size and roll each part into a ball. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up.
7. Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).
8. Bake on a preheated oven 170°C for 20 - 25 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped.
9. Combine the heavy cream, butter in a sauce pan and set it on fire, keep stirring and let the butter melt then add the sugar, stir until all the sugar dissolves do not simmer or boil the milk. then take out of the fire.
10. In a clean bowl beat the egg and then pour in the butter mixture and combine using whisk, make sure that the butter sauce is not too hot, set aside until ready to use.
11. Combine the softened cream cheese and sugar in a mixing bowl. Whisk the cream cheese until smooth and the sugar is incorporated. Add in the heavy cream and incorporate well. Transfer the cream cheese filling to a pipping bag or ZipLock bag and set aside until needed.
12. Preheat the oven to 170°C
13. When the bread is cool enough to handle, cut each bread into 8 equal wedges. Make sure to NOT completely cut through the bread. You want the bread to stay intact.
14. Once the bread has been cut coat the entire bread into the butter sauce. Make sure the butter sauce coats in between the wedges as well. DO NOT dip the bread use your hand to coat the bread. Repeat with all the breads and arrange them back on the parchment lined pan.
15. After the bread has been coated, pipe a rope of the cream cheese filling in between each wedge. Be careful not to break the wedges.
16. Bake the bread for about 8-10 minutes, until the breads are crispy. Make sure to not let the breads get too dark!
17. Pour the honey in a circular motion and serve, best to eat while it's hot.
Enjoy!
T H A N K Y O U F O R W A T C H I N G ! ♥
감 사 합 니 다 ♡
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Arabic : خبز الجوز والعسل
Chinese : 核桃黄油蜂蜜面包
Dutch : Walnotenboter Honingbrood
French : Pain au miel et au beurre de noix
German : Walnussbutter-Honigbrot
Hindi : अखरोट मक्खन हनी रोटी
Indonesia : Roti Madu Mentega Kenari
Irish : Arán Mil Ime gallchnó
Italian : Pane al miele e burro di noci
Japanese : クルミバターハニーパン
Korean : 호두 버터 허니 브레드
Malaysian : Roti Madu Mentega Walnut
Russian : Хлеб с ореховым маслом и медом
Spanish : Pan de miel con mantequilla de nueces
Vietnamese : Bánh mì mật ong bơ óc chó
Thai : วอลนัทบัตเตอร์ฮันนี่เบรด
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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