Best 3 Crusty Cranberry Bread With Caramel Almonds Almost No Knead Recipes
Cranberry bread is a classic fall baking treat that is enjoyed by people of all ages. It is moist and flavorful, with a sweet and tart taste that is sure to please everyone. This recipe for crusty cranberry bread with caramel almonds is a unique twist on the classic, with a delicious caramel almond topping that adds a crunchy texture and a sweet and nutty flavor. The bread is made with almost no kneading, so it is easy to make and perfect for busy weeknights.
Here are our top 3 tried and tested recipes!
RUSTIC CRANBERRY & ORANGE BREAD
Studded with cranberries, slices of pretty bread make the perfect holiday brunch treat. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 pieces).
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl, turning once to grease top. Cover; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface; knead in cranberries and orange zest. Shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover; let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake until deep golden brown, 25-30 minutes longer. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
CRUSTY CRANBERRY BREAD WITH CARAMEL ALMONDS (ALMOST NO KNEAD)
This bread is absolutely amazing!!! I started with the basic dough from the book "Artisan Breads in 5 Minutes a Day" and then started to play around. This is a deliciously sweet (not too sweet, though) bread loaded with nuts and cranberries and then topped off with brown sugar and almond crust. This is very close to the bread from "When Pigs Fly" except it doesn't cost $7 a loaf. This comes together very easily, so don't let the long list turn you off. This makes 4 loaves. The original recipe could be set aside in the fridge for up to 2 weeks, allowing you to make a loaf when you liked. I'm not sure this would work, since I haven't tried it. Also, I like to use non stick foil, but feel free to use a pizza stone instead (with corn meal to avoid sticking). UPDATE: I have changed the order around a bit, since it seems that there was an unexpected fermentation between the yeast and the cranberries.
Provided by C. Taylor
Categories Yeast Breads
Time 3h15m
Yield 4 one pound loaves, 48 serving(s)
Number Of Ingredients 15
Steps:
- For the caramel almonds: In a nonstick saucepan heat the ingredients for the caramel almonds over med. high heat for about 8 min until thick and bubbly. Spread out on a non stick pan, and cool in the fridge. Once cool seperate into little pieces and leave at room temperature.
- For the dough: In a VERY large bowl add the yeast, then the water, flour, brown sugar, and vanilla extract. Mix well until all the flour has been incorporated. Cover bowl with plastic wrap (sprayed with butter spray). Set in a warm area to rise for 2 hours (I turn my oven to warm for 3 minutes, turn it off, and then put my dough to rise in there. Just make sure it's not too hot.).
- When the dough has risen, you may at this point put it in the fridge to use at a latter time or use now.
- When ready to use, cut away about 1/4 of the dough from the rest, and gently mix in a 1/4 of the cranberries and caramelized almonds, until well incorporated. Form into a ball by tucking the edges of dough under until it forms a tight ball.
- Place on a non stick pan (I like to use the non stick foil) and let it rise in a warm area for another 30 minutes.
- Meanwhile, preheat oven to 375 degrees, with a shallow metal pan on the bottom rack. Mix together the topping ingredients.
- Once the dough has risen, top off with 1/4 of the topping and place on the middle rack. Before closing the door, toss the 1 cup of hot water into the metal pan, closing the door quickly to trap the steam. Bake for 25 to 30 minutes.
NO KNEAD ITALIAN RUSTIC BREAD - RECIPE HAS BEEN CORRECTED!
THIS RECIPE HAS BEEN CORRECTED! Please ignore the low ratings and give it a try. My apologies to those whose tried this recipe and failed. This method produces a ciabatta like texture with a wonderful crust. Nutri Flour Blend is a blend of white flour and wheat bran. Experiment with different blends - the result should be a light, holey, rustic style loaf. You will need at least 18 hours before this bread can be baked.
Provided by Emjay99
Categories Yeast Breads
Time 3h45m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- I like to prepare this with my Kitchenaid dough hook.
- Place flour, salt, sugar and yeast in the mixer bowl. Add the water.
- Using the dough hook and the "stir" setting on the mixer allow the dry and wet ingredients to come together (this should take a minute) until all the flour is incorporated. You can do this with a wooden spoon or spatula just as effectively.
- Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form.
- Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball.
- Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel.
- You may also rest the dough on a non-stick 'Silpat' mat and cover it with just one towel. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.
- A half an hour or so before the dough is ready preheat your oven to 450 degrees. You may use cast-iron, steel, enamel or ceramic.
- When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.
- Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.
Nutrition Facts : Calories 86.2, Fat 0.2, Sodium 182.3, Carbohydrate 18, Fiber 0.7, Sugar 0.1, Protein 2.5
Tips:
- A sourdough starter is not required for this recipe. Instead, use active dry yeast to activate the dough.
- If you are baking the bread in a loaf pan, be sure to grease and flour the pan before adding the dough.
- To check if the bread is done baking, insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.
- For a sweeter bread, add an extra 1/2 cup of sugar to the dough.
- For a nuttier bread, add an extra 1/2 cup of chopped walnuts or pecans to the dough.
- For a more tart bread, add an extra 1/4 cup of dried cranberries to the dough.
- If you don't have caramel chips, you can substitute semi-sweet chocolate chips or chopped toffee.
- Serve the bread warm or at room temperature. It is delicious on its own or with butter, jam, or cream cheese.
Conclusion:
This crusty cranberry bread with caramel almonds is a delicious and easy-to-make bread that is perfect for any occasion. With its sweet and tangy cranberries, crunchy almonds, and gooey caramel chips, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and festive bread to bake, give this recipe a try!
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