Kats’ Kitchen

No-Knead Harvest Bread December 10, 2011

Filed under: Bread,Miscellaneous — stacielk @ 7:00 am
Tags: , , , , , , , ,

I have been enjoying this bread for the last month or so.  After eating it the first few days after baking it, I decided to freeze the remainder.   I really love the cranberries, raisins and walnuts that are in this bread!  It adds a nice flavor and crunch to whatever sandwich you make with it!  My fav:

Turkey Apple Brie Sandwich.  Not much of a recipe but here’s what I do:  Layer some thin slice of apple (or spread some apple butter down which is very tasty also!), turkey and top with slices of brie.  Broil it for a bit until the brie starts to melt.  My other fav:

Carrot Apple Brie Sandwich.  Spread some honey mustard on the bread, top with shredded carrot, thin slices of apple and top with Brie.  Broil till cheese starts melting.

As for the bread, it is really pretty simple.  It just has to sit for quite a few hours or overnight before baking, so don’t expect to eat it just a couple hours after mixing up the ingredients.

No-Knead Harvest Bread

3 1/4 cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour

1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour

2 teaspoons salt

1/2 teaspoon instant yeast

1 3/4 cups cool water

3/4 cup dried cranberries (might have been a bit too much in my opinion, reduce to liking)

1/2 cup golden raisins (same as cranberries)

1 cup coarsely chopped pecans or walnuts

Mix the flours, salt, yeast, and water in a large bowl.  Stir, then use your hands to mix and form a sticky dough.

Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.

Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.

Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock.

(Since I don’t have a lidded stoneware baker or deep casserole dish with cover, I used a large bread pan (or possibly 2 if they are smaller).  I would suggest reducing the  baking temperature to about 350-375.  Place tinfoil over the top and bake about 30 minutes, remove for 5-15 minutes as directed below.  I highly suggest using a thermometer to check the center temp for doneness.)

Place the dough in the lightly greased pan, smooth side up.

Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.

Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F.

Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it’s deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Recipe from King Arthur Flour

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