Cranberry Orange Dutch Oven Crusty Bread
alaskafromscratch.com
Ingredients
- 3c flour
- 1t yeast
- 1t salt
- 1c dried cranberries
- zest of two oranges
- 1/2c freshly-squeezed orange juice
- 1c warm water
Instructions
- In a large mixing bowl, whisk together flour, yeast, salt, cranberries, and zest. Add orange juice and water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.
- Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
- Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.
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