Thursday, November 29, 2012

Cinnamon Cranberry Crusty Bread

I have given you a recipe for crusty bread before, along with ideas for variations.  This version is one I have been playing with for several weeks, experimenting with; the amount of cranberries, the level of cinnamon, trying different liquids other than water (I tried part apple juice and part water, but the apple juice seemed to make the bread sticky on the outside), just the right amount of sugar......and I think I've hit on a winner.  It has so far received the approval of my family and several of my son's high school friends who have requested I send some to school for their lunch time.  So, here for your approval........

Cinnamon Cranberry Crusty Bread

3 C. All-Purpose Flour
1t. Kosher Salt
1T. Ground Cinnamon
3/4 C. Granulated Sugar
1t. Yeast
3/4 C. Dried Sweet Cranberries
1 1/2 C. Water

In a large bowl, whisk together all the dry ingredients.  Add dried cranberries and mix with a wooden spoon.  Add water and mix with the same wooden spoon until the water is well incorporated and you have a "shaggy mess".  Cover the bowl with plastic wrap and allow to sit 8-12 hours or overnight.

When you're ready to bake, preheat the oven to 450 F.  Place a dutch oven with the lid on into the oven and warm it for 30 minutes.  In the meantime, place your bread dough on a HEAVILY floured board.  Knead a few times and shape it into a ball.  Cover the dough with plastic wrap and allow to rest while your pot warms.  Once your dutch oven is pre-heated, remove it from the oven and place your dough ball inside it.  Replace the lid and bake for 25-30 mins.  Remove the lid and bake for another 5-10 mins. depending on how browned you want your crust to be.  Remove from the oven, let cool, and enjoy!
There's nothing like fresh bread slathered in real butter!

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