Alright, alright, alright. Dreamy, happy thoughts notwithstanding, this recipe gives all the Christmas-y holiday feels without being obnoxious. And without making you wait 12-18 hours to eat it. Of note: it will produce heady smells while baking, it is best with a smear of softened, salted butter, and it does make a super memorable hostess or teacher or neighbor gift (especially given still warm). So, no excuses, right?
*I have not made this recipe gluten-free yet, but I have used an equal amount of King Arthur's GF Measure for Measure flour in the past with decent results on other no-knead bread recipes of mine.
Notes:
EXPRESS CRANBERRY MAPLE WALNUT
NO-KNEAD BREAD
Ingredients: 3 1/4 cups all-purpose flour, 1 packet or 2 1/4 tsp. of rapid rise yeast, 2 tsp. salt, 1 scant cup chopped walnuts, 1 scant cup dried cranberries, 1 1/2 cups warm water stirred with 2 tbsp. pure maple syrup (or 1-2 tbsp. more if you like sweeter bread!)
Makes one boule.
1. Prep dough: Combine flour, salt, yeast, cranberries, and walnuts in a large bowl. Stir the maple syrup into the warm water and add it to the bowl. Mix the dough well; it will be shaggy and sticky—that's perfect. Cover the entire bowl with plastic wrap or a towel and place it in a warm spot (near the oven or a sunny window works well) for 3-4 hours.
2. Preheat a Dutch oven: Place a Dutch oven with a lid (or other 5-6 qt. baking vessel with lid) into the oven on the middle rack and preheat at 425* for 30 min. Unwrap the dough after 3-4 hours; it should be expanded, wet, and bubbly. Flour your hands and a surface. Gather the dough to "fall" out of the bowl onto the floured surface or, better, onto a piece of parchment paper. Shape the dough into a basic ball shape. Do this by pinching the sides and pulling a broad strand of dough up and over until the shape gets rounder.
3. Bake: Open the oven and slide out the rack. Remove the lid (with hot pads!), and then place the dough in the Dutch oven. (Or lift it up with the parchment paper and lower it, still on the paper.) Cover and bake for 30 minutes. Lower the heat to 400, then remove the lid and bake for another 10-15 minutes. Remove the hot bread to a board or rack to cool slightly before slicing.
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