‘Tis the season to bake! If you’re not a “Betty Crocker” then this is a good place to start.
I have said it before and I’ll say it again, I love when I don’t have to pull out a bunch of equipment to make something….. and no kneading is an added bonus!
Ahh….it makes it so quick and simple, and I appreciate that with four kids!
The possibilities are endless when it comes to add-ins with this bread! You could add herbs, spices, dried fruit and more! The combination of orange and cranberry remind me of the holiday season. Theres something about the smell of orange zest that’s therapeutic, wouldn’t you agree?
How proud would your family be if you whipped this up and served it with Christmas dinner, or for a treat on the morning of Christmas?
This recipe is simple and delicious. By making it ourselves, it not only tastes better, but we are eliminating chemicals and ingredients that are not necessary, and our bodies don’t need!
If you are new to making bread, I would love to hear you success stories in the comments below!
Cranberry Orange Artisan Bread
- 3 cups warm water
- 2 packages rapid rise yeast
- 1 tablespoon plus 1 teaspoon sea salt
- 3 ½ tablespoon sugar
- 6 ½ cups unbleached organic all-purpose flour
- 1 cup dried cranberries
- Zest of one orange
- Preheat oven to 450
- Place an empty broiler tray (no glasfor holding water on the rack below where your bread will bake. (I use a cookie sheet.)
- In a large mixing bowl place 3 cups warm water, sprinkle yeast evenly on the water and mix in with a wooden spoon. Let set a couple minutes to allow yeast to activate.
- Add in cranberries and orange zest, and salt.
- Mix in flour. Mix well just until ingredients are combined.
- Cover with dish towel or press and seal and let set in a warm spot in your kitchen until doubled in size and bubbly on top and starts to fall (this timing will vary with the temperature of your kitchen) place in the refrigerator for an hour or until you are ready to bake. (This makes it less sticky to work with.)
- Prepare a cookie sheet by brushing with refined coconut oil. Pull dough from the refrigerator, run your hands under warm water and pull half of the dough into your hands. Shape dough into a circle by gently stretching the dough around to the bottom on all four sides.
- Place on cookie sheet and repeat with the other half of the dough.
- Sprinkle a teaspoon of flour on the top of each loaf and with a serrated knife make 3 diagonal scores on the top of the bread.
- Let rise for up to 30 min.
- Put your loaves in the oven and then pour 1 cup hot water in broiler tray then close oven door quickly to trap the steam.
- Bake for about 30 min. Or until medium brown on top and hard to the touch.
- * Both loaves do not have to be baked at once and dough can stored for up to 2 weeks in the refrigerator. This can also be baked in a loaf pan, used for pizza crust, or baked with a variety of add-ins.
- Having the right knife to cut this bread, makes life easy!
- I use bread bags for easy storage.
- For step by step pictures see Crusty Artisan Bread
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