For many of us, we dread working with yeast and making homemade bread. Also, it’s so easy to just pick up a loaf just about anywhere. So with all that working against us, why even bother? I’ll tell you why, because this recipe is so easy, so quick with my proofing hack, and so good, you’ll never want to pick up store bought!
Dutch oven breads are one of the easiest to throw together. You can leave them out to proof overnight, or if you’re craving bread on a whim like me most the time.. you can follow this recipe that requires no kneading and can be made within just an hour. Yep, you heard right, just about an hour and you have fresh bread!
One of my personal favorite breads? Anything with that packs notes of savory and sweet! By combining those flavor profiles you bring the flavors full circle and typically have a winning recipe. When thinking of the next best bread recipe to cater to the holiday season, I knew we had to do something that spotlighted cranberries. To elevate that flavor the first thing I thought of was almond and fresh orange. Those 3 components are the trifecta when it comes to baked goods.
And just like that, the Cranberry Orange Almond Bread was born!
What’s great about this loaf? Everything. You can switch up the nuts or dried fruit, it’s vegan, quick, easy, affordable, perfect for holidays but can be made year round, takes just 1 hour with my proofing hack, requires no kneading, has savory notes with the toasted almonds, hints of sweet with the cranberries and orange zest, and is just so good toasted with a little butter!
If you’re not a bread making person, but love a fresh loaf.. you have to give my 1hr bread recipes a try. Especially this 1 HR No Knead Cranberry Orange Almond Bread!
Why this recipe is great:
Savory and sweet!
Made with bread flour, but can be made with white flour
Place the water in a glass bowl and pop in the microwave for 1-2 minutes until bathwater warm. Add your yeast and sugar and allow the yeast to activate for 5 minutes. It should get foamy.
Now add the bread flour (you can use reg. white flour), salt, orange zest, and honey (1tbsp). Combine until it comes together. It will be shaggy and sticky. You can add more flour as needed, but the more flour you add and the more you work the dough, the dryer your bread will be.
Turn off oven. Place back into the bowl and cover with a towel. Place in the preheated oven with the door open. Allow it to rise until doubled in size, 20 mins or more.
Transfer the dough from the bowl to a counter dusted with flour. You’ll want to stretch out each side and fold it over and work around until you have it in the shape of a ball. (Don’t worry you can’t mess this up). The more you touch the dough the more firm the final product will be. Don’t overwork the dough. Fold in the dried cranberries, toasted almonds. (you can used all of them or not)
Flip it over to where the smooth side is up and place on parchment paper. Press a little bit of flour on the outside Cover with the towel or upside down bowl and let it rise for roughly 20 minutes (or until the oven is preheated).
Heating the dutch oven
Place the dutch oven in the oven. Preheat your oven to 450F and let it come to temperature. Your bread will rise while your dutch oven heats up.
Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the dutch oven. Score the bread to let steam escape while it bakes. I just did a simple slash down the center with a knife, but you can make it pretty with designs if you’d like.
Cover with the lid and transfer it to the oven. Bake for 30 minutes. When it’s done the color will be pale. Place it back in the oven without the lid for another 2-5 minutes, or until is golden brown of to your liking.
Remove from the oven and lift the bread out of the dutch oven using the parchment paper. Let cool for at least 30 minutes.