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? Cinnamon Apple Walnut! While it’s totally June, there is something about this flavor combo that stays with you throughout the year. Being that it’s a brunch concept I knew we could take it and run with it. Also, there is nothing better than an effortless bread recipe.
The biggest challenge with incorporating fruit into breads is that it can oversaturated the dough. By roasted the apples at a high temperature you’re able to soften he ables and reduce the moisture just enough. Pre cooking the apples also enables you to elevated the apple flavor. Many recipes just throw in raw apples. This method I’ve never understood ads the texture won’t be soft even after the bake time, and the apples will absorb flavor. So why not pre cook them with cinnamon and sugar!
What’s great about this bread? Everything! It’s quick, easy, affordable, can be made with just white flour but I tried this one with bread flour, requires no kneading, you can mix up the add ins, it’s perfect for any season, has the perfect crust, is buttery soft, has rich notes apples, hints of cinnamon, aesthetically gorgeous, pairs perfectly with a little butter and salt, and perfect for brunch!
If you’re not a bread making person, but love a fresh loaf, you have to give this recipe a try. I promise you, you’re going to love this 1 HR No Knead Cinnamon Apple Walnut Bread!
Spread the apples on a parchment-lined or greased baking sheet.
Bake the apples for 10 to 15 minutes, until they’re fork tender and have concentrated some of their juice; don’t roast until mushy! Set aside to cool.
Making the dough
Preheat oven to 200 degrees
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), remaining 2 tbsp of sugar, salt and melted butter. 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. Now work in your chopped apples and toasted walnuts into the dough. 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.
Flip it over to where the smooth side is up and dust with a little bit of flour. Cover with the towel 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. Drizzle the top with melted butter.
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.