ALMOST NO-KNEAD CRANBERRY-PECAN BREAD
Steps:
- 1. Whisk flour, yeast, salt, cranberries, and pecans in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. 2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. 3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
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Nabeel Kham
[email protected]I'm definitely going to be making this bread again and again.
Jacob Fromm
[email protected]This bread is a must-try for any cranberry lover!
Sunshine Lollipop
[email protected]★★★★★
Jason Holzheimer
[email protected]This bread is a bit time-consuming to make, but it's worth it. The end result is a delicious and festive bread that's perfect for any occasion.
Sampo P
[email protected]I found that the bread was a bit too sweet for my taste. I would reduce the amount of sugar next time.
Zeeshanzahoor Zeeshanzahoor
[email protected]This bread is a bit denser than I expected, but it's still very good.
Saam Khan
[email protected]I made this bread for a potluck, and it was a huge success. Everyone loved it!
Habib Irfani
[email protected]This bread is also very versatile. You can serve it for breakfast, lunch, or dinner. It's also great for snacks.
Robert Trebor
[email protected]This bread is a great way to use up leftover cranberries. I always have a few bags of cranberries in my freezer, and this is a great way to use them up.
Lombey
[email protected]I love the combination of cranberries and pecans in this bread. It's a unique and delicious flavor combination.
oji
[email protected]This bread is perfect for a holiday gathering. It's festive and delicious, and it's sure to impress your guests.
Gilbert Ng'eno
[email protected]I was pleasantly surprised by how easy this bread was to make. I'm not a very experienced baker, but I was able to follow the recipe without any problems.
kachin lay
[email protected]This cranberry pecan bread was a hit! It was so moist and flavorful, with the perfect balance of sweetness and tartness. I'll definitely be making it again soon.