Yeasted bread has never been easier. This simple mixing method produces the most beautiful and crusty cranberry nut no knead bread with practically zero hands-on work!
Here’s a recipe you’re going to memorize and I’m not saying that because it’s so simple. I’m saying it because it’s an unbelievably and awesomely delicious homemade bread with a major crust, a soft and chewy texture, and plenty of irresistible nuts and dried cranberries to keep each piece interesting and unique. You won’t be able to stop making it. You won’t be able to stop eating it. And, as such, you’ll memorize the recipe in no time. That’s a guarantee.
I’ve made this no knead bread 4x within 2 weeks and I’m not even a bread person. But it MADE ME A BREAD PERSON. Not sure if that’s a bad thing?
Cranberry Yeast Bread Recipe: How To Make It
“Homemade bread” and “easy” are terms that don’t typically go hand-in-hand. When you think of homemade bread, you get pretty freaked out, right? Seems like a terrible idea, majorly complicated, and a general waste of time. This recipe, however, will completely change that universal thought. I realize that’s a pretty big promise, but I’m confident your perception of homemade bread will switch from “too fancy schmancy” to “wow, I can do this.”
This bread, like my homemade artisan bread, seeded oat bread, and olive bread, has all the bells and whistles and takes zero effort to make. If you’re feeling lazy… this recipe is for you.
This whole no-work, no-knead, professional-bread-at-home concept has swarmed the internet and after some research, I found it originally came from Jim Lahey of Sullivan Street Bakery in NYC. It’s all very basic ingredients, but his method is unique, which includes an 18 hour rise time. 18 hours?! Yes! Don’t be nervous, this 18 hours gives the dough a chance to ferment. And the fermentation time requires absolutely nothing from you. Just set it on your counter and forget about it until the next day. We love using this same method for Homemade English Muffins. In both recipes, the magic happens when you’re not looking!
Cranberry Walnut Bread (no Knead)
You don’t need a lot of ingredients to make homemade bread and you might already know that if you’ve tried this sandwich bread recipe. You only need 5 ingredients here, which include kitchen staples like flour, salt, and honey. You’ll also need a little warm water to bring all the ingredients together and activate the yeast. For the yeast, we’re using Platinum Yeast from Red Star, my favorite. Don’t be nervous—yeast doesn’t bite, I promise. 🙂 It’s just another ingredient you’re adding.
Honey isn’t usually added to traditional no knead bread recipes, but I wanted a little extra flavor here. A couple Tablespoons of flour make up for the added liquid. There’s alsolots of walnuts and cranberries for interesting texture. Not that this bread needs any assistance in the texture category. It’s SO crisp and crusty. Just look at it! And that long rise timeensures an amazingly chewy texture.
By the way, if you enjoy honey in your homemade bread, you’ll love this no knead honey oat bread because the flavor really stands out. The process is also very similar to today’s easy bread recipe.
Chocolate Cranberry Pecan Bread
You’ll bake the bread in a super hot dutch oven. If you don’t have one, you can use any heavy duty pot with a lid, providing it’s oven-proof.
Baking the bread with the lid on traps steam inside the pot, creating that perfect crust. A lid is KEY to this bread recipe’s success! You won’t regret picking up a dutch oven.
While baking the bread in a dutch oven is key to this bread’s texture, you can get around it. Instead, place the rounded dough on a parchment paper lined or generously floured nonstick baking pan. (No need to pre-heat the pan in the oven like you do the dutch oven.) Score the bread as noted in step 3 below. Preheat the oven (same oven temperature). After the oven is preheated, place scored dough/baking pan on the center rack. Then place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13-inch baking pan; do not use glass) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it, and then quickly shut the oven door to trap the steam inside. The steam helps create a crispier crust. Bake for about 30 minutes. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).
No Knead Cranberry Orange Pecan Bread
Yeasted bread has never been easier. This simple mixing method produces the most beautiful and crusty cranberry nut no knead bread with practically zero hands-on work! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
This will be a super sticky dough. Remember, do NOT be tempted to add more flour. It will stick to your hands. That’s nothing a quick wash can’t fix!
Let the dough rise at room temperature. This recipe is very forgiving. Any normal-ish room temperature is fine. You’ll know that the dough is finished rising when it has doubled in size and air bubbles have formed on top.
No Knead Cinnamon Pecan Loaf + A Giveaway!
The dough will still be super sticky after rising. That’s ok! Using lightly floured hands, form the sticky dough into a ball and place on a large piece of parchment paper. Score an X on top, then allow to rest for 30 minutes:
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onStir up a quick yeast bread filled with dried cranberries and toasted chopped pecans. Cranberry Pecan Yeast Bread is perfect for turkey or chicken salad sandwiches. Rapid Rise yeast shortens the rising time making this bread quick and easy to bake. Go light on the flour when kneading to ensure your bread stays moist. Baked at 375 for 25 -45 minutes and your all set to toast or spread with delicious fillings.
In glass measuring cup microwave water and butter to 120-130 degrees. Use your temperature probe to get the liquid ingredients the right temperature, otherwise your bread will not rise. Yeast is active and rising in measuring cup in photo. This is an example of proofing yeast. The directions for this recipe adds flour, sugar, yeast into a mixing bowl then the heated water and butter is mixed in with the dry ingredients.
Cranberry Orange Almond Artisan Bread
In large bowl, combine 1 cup flour, sugar, dry milk, undissolved yeast and salt. Using active dry yeast for this recipe. If you don’t have a temperature probe you really need to get one for bread making. If you get your water too hot it will kill the yeast, if its not hot enough it will not proof meaning you won’t have a rise in your bread.
Add warm water to flour mixture and with electric mixer dough attachment beat on medium speed 2 minutes. I used a hand dough hook to slightly mix before using the electric mixer.
Gradually add remaining flour , dried cranberries and pecans to make a soft dough. Be light handed with the flour, the dough should be somewhat sticky.
Cranberry Orange Pecan Whole Wheat Hokkaido Milk Bread
Lightly add flour to your counter ( bench) and knead the dough about 8 -10 minutes.Roll dough into a rectangle, 12 x 6 ( width of bread loaf pan), tightly roll jelly roll style.
If any cranberries remain on the top of the loaf, remove and insert on the bottom of loaf ( they will burn during baking if exposed). Place bread roll seam side down in lightly greased loaf pan.
Cover and let rise until double in size about 45-50 minutes. Bake in preheated oven at 375 degrees 35-40 minutes or until done. Add aluminum foil tent over the top of loaf if it begins to over brown. Remove from pan and completely cool before slicing. Baked bread can be frozen.
Cranberry Pecan Dinner Rolls
Dried cranberries and toasted chopped pecans make this yeast bread loaf great with turkey or chicken salad sandwiches. Also great to toast , it is a medium textured bread and can be frozen. Perfect for gift giving. The recipe has non-fat dry milk in the batter instead of typical buttermilk.
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