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Craisin' About You No Knead Bread

Craisin' About You No Knead Bread

Craisin' About You No Knead Bread
This heart shaped, no knead craisin bread is a delicious introduction to bread baking. I have baked the original no-knead bread recipe from Jim Leahey many times and this recipe is inspired by both that recipe and by Sally's Baking Addiction Homemade Artisan Bread.
Servings Prep Time
1 loaf 5 minutes
Cook Time Passive Time
20 minutes 24-72 hours
  • 3-1/4 cups King Arthur All Purpose Flour, unbleached
  • 2 teaspoons Red Star Platinum Yeast
  • 2 teaspoons Kosher Salt
  • 1 cup Dried cranberries
  • 1-1/2 cups Water, room temperature
Servings: loaf
  1. In a large mixing bowl, mix together flour, yeast, salt and dried cranberries with a wooden spoon. Pour in water and continue mixing to incorporate, scraping sides of the bowl with a rubber scraper. The dough will look weird, shaggy and dry, then it will be sticky. Don't fret, its okay, that's the way it should look. Cover the bowl with plastic wrap and let rise 2 hours at room temperature, then refrigerate overnight or longer (I actually got busy and let mine ferment 3 days, its fine!)
  2. When ready to bake, place Lodge Cast Iron Pizza Pan or baking stone on middle rack of your oven. Also, place an empty broiler pan on the bottom rack of oven (you will use this pan to create steam). Preheat oven to 475 degrees. You want your oven and pans to be hot, hot, hot!
  3. Remove dough from refrigerator to floured work surface. Shape dough with floured hands into a long baguette, wider in the middle with tapered ends. Cut the long loaf in two, the wider part will be the top of your heart, the tapered ends will be the bottom of the heart loaf.
    4. Gently merge the heart together, working to seam the middle together and gently pinching to make a heart shape, using extra bench flour as needed. Use a bench scraper to help you transfer your heart loaf to a piece of parchment paper. Cover with a bit of floured plastic wrap and a clean dish towel, let rise 45 minutes.
    5. Boil 1 cup of water and set aside. When its time to bake, uncover dough and use a sharp serrated bread knife to make two diagonal cuts in the bread. Use a a pizza peel or upside down baking sheet to quickly transfer to the hot Lodge Cast Iron Pizza Pan or baking stone, then pour the cup of hot water into the empty broiler pan that's on the bottom of the oven to create steam. Quickly close the oven door.
    6. Bake for 20 minutes or until bread is golden brown and has an internal temperature of at least 190 degrees. I use an instant read Thermapen for bread baking and cooking.
    7. Remove to wire rack and cool slightly before cutting and slathering with butter and Unicoi Preserves.
    Recipe Notes

    Here are some links to the tools I used in this recipe:

    Lodge Cast Iron Pizza Pan

    Thermapen Mk4 Instant Read Thermometer

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