No Knead Bread Cranberry, Walnut and Honey | Super Easy Beginners Bread

[@amyroberts7248]

I love this, I dont put the walnuts in it but thats due to allergies in the family. But I do make a mean grilled turkey combo sandwich with it and it is to die for. Everyone loves it so much that they ask for it for special dinner night once a month.

[@ronaldperez9038]

I am baking it right now. Wish me luck!

[@rainyday9068]

Today is the second time I baked this, it turned out better than the first. This is now my go to recipe.

[@joannwhite9267]

This is a great recipe. Didn’t take 2 to 3 days to prepare. Nice texture and came out exactly as shown based on your instructions. I wouldn’t; put this in a quick bread recipe. Thanks for sharing.

[@yanblank1442]

Amazing bread , thanks for sharing this recipe

[@cynthiavera]

Thank you for the feedback.

[@susansunde7341]

I am making your bread on a snowy cold day in Minnesota ❄️. Can’t wait to taste it.🥖. Your video is excellent! I am a first time Artisan bread maker . Thank you.

[@mauisuzi]

You will love the no-knead recipes. They have turned me into a confident and successful bread maker after years of mediocre results.

[@ortensiasalinas8077]

Oh my my, I just baked it and came out DELICIOUS. Was easy to follow instructions. Thank you.

[@lisaschmaltz2294]

Question...I read hot water over 110 degrees kills the yeast. Am I missing something? I really want to make this bread.

[@mollybatson5124]

Made this today! Best recipe!! Thank you ❤

[@euklinrichards7444]

If you don’t have a Dutch oven can I bake it in a loaf pan

[@sheilahtaylor3005]

No unless you decrease the water

[@lauraweigend6507]

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 like you do the Dutch oven. While the oven preheats and the scored loaf is resting, boil a kettle of water. After the oven is preheated, place scored dough/baking pan on the center rack. Then place a shallow metal baking/roasting pan or cast-iron 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

[@TheBigBlueCheese]

I tried this this afternoon and it came out great. Thank you for this recipe ❤

[@mysticall8dy30]

this is going to be my go to recipe this year

[@Ca10895]

Can I bake the bread without put in the pot?

[@claralives]

I just made this. I added half a cup of chopped figs! It's pure perfection.

[@cynthiavera]

I love figs! That is such a good idea!

[@carmenbenitez141]

Beautiful bread!

[@BoomBuum]

amazing recipe

[@pavelmedek3968]

I will just leave it here for possible use ;) 1 cup = 250ml, 1tabs = 15ml, 1teas = 5ml

[@davidgiles5030]

I use a an elongated basket for the second rise and then a Sassafras clay baker for the bake. Easier to cut into smaller slices. I don't keep honey in the cupboard but I do use malt extract as a substitute. Wonderful and has quickly become a family favourite.

[@marycollins1631]

Looks delicious!

[@seizethedayandlive]

Looks great!

[@foziaiqbal6582]

Beautiful 🥰❤️ perfect tempting 🤤🤤😋😋

[@cjsys4080]

Turned out beautifully! Thank you!

[@cynthiavera]

I'm happy it did! You're welcome!

[@NotMyNameGrandma-wz9yx]

Can't wait to try! What a beautiful loaf from a beautiful young woman. (I'm an old lady so please don't take offense..... You are lovely!)

[@cynthiavera]

Thank you so much for the kind words! ❤️

[@WanYoko]

Could you share the recipe? since your link doesn't work

[@guidodalicandro1958]

I love it I want to make it soon

[@yulia7396]

Wow looks delicious !)

[@Tourism09]

I’m doing it now and waiting for the dough. Good luck to me please 😁😁😁

[@christinacockle8397]

yummmmmmy!!!!!!!

[@joanmcphee2780]

Just made the bread. Followed the recipe, did have some difficulty knowing if it was done or not. Gave it 10 extra minutes and tried tapping the bottom to see if it was baked through. It was a little under done but likely won't matter as it will be toasted. I will try it again and leave it in an extra 20 minutes. Looking forward to trying this recipe again.

[@mandiigraham1596]

Your Dutch oven may not have been hot enough, I always heat up for no less than 30 mins. And if you cut it too soon it can also be doughy. Bread is still cooking even after taking out of oven. Need to wait at least 40 mins or more after coming out of oven. I leave it for an hour or more.

[@mauisuzi]

I've read everywhere that every flour and every day you make bread, the moisture content can vary. The times I've underbaked the bread was when the dough was too moist. You will learn with experience. The wetter dough does not retain the nice round shape as well either. I have never used less than 1 1/2 C water, but have added water (by the tablespoon) many times. In my bread failure days, I could never get the dough to rise. Consequently, I have erred on letting it over-rise because I am so thrilled. Not a good idea. It loses its gluten elasticity and strength and cooks flatter and more dense. Practice really does make perfect and Aldo, lots of reading and KZbins.

[@1samsmith2]

Hello Cynthia, I'm confused about the yeast. So please, I have 3 questions. In the video you say to use Active Dry yeast but I thought Active Dry yeast had to be "bloomed." (1) Do you use Rapid Rise or Active Dry yeast? (2) Wouldn't 1/2 tsp yeast be enough? And lastly, (3) to make a double size batch, should I double the yeast or should I weigh the flour and weigh the yeast, and use a percentage of yeast based on the weight of the flour, i.e., 0.5% yeast, 1% yeast? Please help me. My favorite part is that you only dirty one bowl.

[@athom508]

Amazing how the end result creates beautiful 'ears.' I thought a bread lam would be needed. ?

[@laptran3529]

Hi Cynthia . Please tell me ,where can i buy the mold that you are using .Thanks.

[@barbarafallin2038]

Amazon

[@dra.latina3063]

Fantastic recipe and outcome! Can you tell what size Dutch Oven do you use? Also, where did you get that wonderful textured for the added lines on the side to the bread?

[@adaclemons5305]

I used 5 qt, but I think 4 qt would have been better.

[@dra.latina3063]

@Ada Clemons - Excellent. Thanks

[@Rob_430]

The lines come from the basket that the dough proofs in.

[@mojisalahshoor3536]

Woooow👏🏻👏🏻👏🏻👏🏻😋😋😋

[@AK-xv8rs]

What oven temperature is it?

[@geraldinepierce2969]

How much yeast? One comment on here says more if using fast rising? And can I add pumpkin seeds rather than walnuts?

[@mauisuzi]

My "go to" recipe also when I can't wait for the usual 12-18 hrs required by mist no knead breads.

[@marshastr2679]

Would allowing the final rise in the Banneton for 8 hours or so at room temperature provide better proofing? The fridge would virtually stop most activity in the loaf of bread.

[@clementine2938]

I make this too but want to try yours..looks wonderful but the link to your recipe is broken...

[@dantescarpone1666]

Hi, can you do the initial mixing in a food mixer? thanks

[@cynthiavera]

Yes you can :)

[@marylynscarpone7049]

Thank you Vera. Would also appreciate knowing the size of your Dutch oven. BTW the loaf turned out great. Regs

[@joyb2285]

How much more cranberries and walnut can I add? Also, how many times did you fold the dough?

[@shirrinrsarkaree8606]

What’s your pan size thanks

[@liuyinlee3428]

Can I use rye flour or spelt flour?

[@mauisuzi]

Try it! I use 2 cups AP white and 1 cup sprouted whole wheat.

[@susanwu2208]

Wish you list recipe

[@euklinrichards7444]

What kind of bowl is it

[@parissante3331]

What are the amounts of ingredients and rise time etc

[@joyb2285]

I went to the website for the recipe but there is no recipe available.

[@nangan838]

can fresh cranberries be used?

[@Paolo1]

Fresh cranberries will release their liquid while baking and will mess up the bread with it. Stick to dried fruits!

[@rlxia]

👍

[@juanjosegarciaprieto6634]

Deberías poner las medidas del pan en español

[@ray56548]

can i print your recipe some were / THANK YOU

[@rebeccayeo2522]

why is the dough so wet after 3 hours, I have difficult rolling into a ball. Pls help

[@cynthiavera]

Hi Rebecca. Check the yeast that you're using if it is still good enough. Your dough wont rise good and will be watery if the yeast that you used is bad.

[@rebeccayeo2522]

@@cynthiavera thanks for your reply

[@laviniakao8688]

Where is recipe I can’t find it.

[@adaclemons5305]

Cranberry Walnut Bread • Mix together 3 c. All purposes flour 1 t yeast ( faster raise time use 2 1/2 t. yeast) 1/2 t fine sea salt Add 1/2 c Cranberry 1/2 c walnut • Mix together 1 or 2 T syrup or honey 1- 1/4 to 1 -1/2 c warm water no more than 100° • Add all ingredients together. Mix well. Rest in bowl covered 1 to 3 hours • Shape the dough (5 minutes) Lightly flour a cutting board, tip the dough out, and gently form it into a round loaf When your dough is shaped, pop it into a medium-sized bowl or proofing basket to rise for 30 minutes • Bake (45 minutes) Carefully transfer the bread to your preheated Dutch oven (or. use an alternative method!) I like to use a piece of parchment paper with cornmeal to make it easier to lift the bread in and out of the pot. Bake for 30 minutes with. the lid on, then remove the lid and bake. another 10-15 minutes to help the bread develop more color. • Let the bread cool 30 minutes or more This is what I came up with.

[@user-rf6gju59]

What is the baking temperature?

[@yvonnerenoult1819]

This is so nice of you to provide! Do you know the oven temperature?

[@응응-d4s]

@@adaclemons5305 thanks! + 450°F (230°C)

[@frankcabrera1044]

It only rises for 3 hours?

[@cynthiavera]

Yes it will rise for 3 hours in a room temperature room. The warm water added in the beginning will help speed up the rising process of the bread.

[@huddyrj]

I have the same question as Frank Cabrera.

[@cynthiavera]

Yes it will rise for 3 hours in a room temperature room. The warm water added in the beginning will help speed up the rising process of the bread.

[@jocelynluna1350]

@@cynthiavera can you let it rise overnight?

[@cynthiavera]

@@jocelynluna1350 You can let it rise overnight inside your fridge. Make sure to cover the bowl with plastic wrap.

[@mandiigraham1596]

Can you give me the flour weight in grams please

[@Paolo1]

680 grams

[@mandiigraham1596]

Hey there is no written recipe.

[@angelastewart1159]

Look at the transcript

[@camlam6155]

J