Cranberry Bread with Orange Glaze

- سأريك كيف تصنع,علاج مخبزي المفضل للسقوط.,إنه خبز التوت البري البرتقالي ،,وستحب التزجيج.,تحقق من هذا!,(موسيقى احتفالية),أهلا جميعا.,إنها ناتاشا من natashaskitchen.com.,نحن نصنع رغيف التوت البري.,المرة الأولى التي جربت فيها هذا كانت في مخبز,ووقعت في حبه ،,وكنت مثل ، لا بد لي من إعادة إنشاء هذا.,وأعتقد في الواقع أن هذا أفضل.,إنه أكثر رطوبة ، وأكثر محملة بالتوت البري.,إنه لذيذ جدا.,يمكنك المضي قدما.,إنه مثالي لتقديم الهدايا.,الهدايا محلية الصنع هي الأفضل,وأنا أشتهي بعض خبز التوت البري ، فلنبدأ.,بالإضافة إلى ذلك ، تأكد من أنك لم تقم بذلك بالفعل ،,اشترك في قناتنا لتحصل على المزيد من الوصفات والنصائح.,سنبدأ ببعض التحضير السريع.,سخني الفرن على حرارة 350 درجة فهرنهايت,مع رف في الوسط ،,ثم قم بتنظيف الجزء الداخلي من صينية رغيف الخبز بسخاء,مع الزبدة.,بعد ذلك نرش داخل المقلاة بالدقيق,واضغط على الفائض.,هذه الخطوة البسيطة ستحافظ على خبزك,من الالتصاق بالمقلاة.,ضع ذلك جانبًا ، وسنبدأ في صنعه,هذا الخبز التوت البري السهل.,في وعاء متوسط ​​الحجم ،,اخفقي كوب ونصف من الدقيق لجميع الأغراض ،,ملعقة صغيرة بيكنج بودر وربع ملعقة صغيرة ملح.,الآن في كوب قياس ، قم بخلط ربع كوب,من الحليب في درجة حرارة الغرفة.,أضف أيضًا الحماس من برتقالة واحدة.,وأحب أن أتذوق قليلاً وأتركه جانباً.,ستحتاجها لاحقًا لعمل التزجيج البرتقالي.,عليك دائمًا أن تبشر البرتقال قبل قصه.,لأنه بمجرد عصره ،,من المستحيل إلى حد كبير تلذذها.,وسأترك روابط للمبشرة والعصارة,الذي أحب استخدامه.,أضف ربع كوب من عصير البرتقال الطازج,إلى خليط الحليب الخاص بك ،,ولا بأس في الحصول على القليل من اللب هناك.,لا تقلق بشأن ذلك.,ليست هناك حاجة لتصفية العصير.,ببساطة قلّب المكونات المبللة معًا,ووضع ذلك جانبا.,سأضع جانبًا بعضًا من نكهة البرتقال الإضافية,التي سنستخدمها للتزجيج لاحقًا.,حان الوقت الآن لكي يجتمع هذا الخليط معًا.,في وعاء خلط كبير ،,سنضيف ست ملاعق كبيرة من الطرية,زبدة غير مملحة ، وثلاثة أرباع كوب سكر.,السكر والزبده معا.,أحب أن أتغلب على السرعة المتوسطة العالية,لمدة دقيقتين إلى ثلاث دقائق.,بعد ذلك ، اخفقي بيضتين كبيرتين بدرجة حرارة الغرفة.,اضربها معًا حتى البيض,مدمجة جيدًا حقًا.,بمجرد أن يصبح الخليط متجانسًا في الاتساق السلس ،,سنضيف خليط الدقيق إلى جزأين.,لذا ابدأ بنصف خليط الدقيق,وتغلب على ذلك حتى يتم دمجه.,ثم أضيفي نصف الحليب مع الخفق حتى يتجانس.,ثم كرر إضافة باقي خليط الدقيق ،,يُمزج المزيج حتى يتجانس ، ويُضاف مزيج الحليب المتبقي.,تأكد من كشط الوعاء للتأكد من وجوده,كل الدقيق مدمج جيدًا.,استمر في الخلط على سرعة منخفضة متوسطة,فقط حتى يتم دمجها جيدًا وسلسها.,الآن ستحتاج إلى كوب ونصف من التوت البري الطازج.,إنها كمية سخية.,تم شطفها وتجفيفها,ولمنعهم من الغرق في قاع الرغيف ،,أحب أن أضيف القليل من الطحين ،,فقط نصف ملعقة كبيرة من الدقيق.,ارمها مع التوت البري لتغليفها.,قم بطي التوت البري برفق في الخليط.,بمجرد دمج التوت البري جيدًا في الخليط ،,انقل الخليط إلى صينية الخبز المجهزة.,تأكد من حصولك على آخر قطرة من الخليط اللذيذ,خارج هذا الوعاء.,أحب إخراج الجزء العلوي من الخبز,للتأكد من ارتفاعه بالتساوي في الفرن.,نخبز الآن في وسط فرن مسخن مسبقًا,عند 350 درجة فهرنهايت,لمدة 45 إلى 50 دقيقة أو حتى يصبح السطح ذهبيًا,ويتم إدخال عود أسنان في وسط الرغيف,يخرج نظيفًا بدون أي خليط مبلل.,يمكنك وضع مسواك في مكانين,فقط في حالة اصطدامك بعصير التوت البري.,بمجرد الانتهاء من الخبز وستكون رائحة مطبخك,مثل المخبز الآن ،,أخرجيها من الفرن واتركيها ترتاح في المقلاة,لمدة 10 دقائق.,تريد أن يكون الرغيف باردًا بدرجة كافية,لنقلها والتعامل معها بأمان.,أيضًا ، فقط للتأكد من خروج الخبز,بسرعة وسهولة،,أحب تشغيل ملعقة رفيعة أو سكين حول الحواف,من المقلاة.,انقل الرغيف إلى رف سلكي واتركه يبرد,تمامًا لدرجة حرارة الغرفة قبل وضع الطلاء الزجاجي.,بينما هذا يبرد ،,يمكننا البدء في صنع التزجيج.,في وعاء خلط صغير ، اخلطي كوبًا من السكر البودرة ،,ثم نضيف ملعقة ونصف من العصير الطازج,عصير البرتقال أو إضافة ما يكفي من العصير,للوصول إلى القوام المطلوب.,أخيرًا وليس آخرًا ، سنضيف حوالي ملعقة صغيرة,من نكهة البرتقال المحفوظة.,قلبي كل ذلك معًا حتى يصبح ناعمًا ودسمًا حقًا.,تريد أن يكون قوامه قابلاً للرذاذ.,لذلك إذا كنت بحاجة إلى تخفيفه قليلاً من عصير البرتقال ،,وإذا كنت تريده أكثر سمكًا ، أضف بعض السكر البودرة.,أوه ، انظر إلى ذلك.,مثالي للرذاذ ،,ثم قم بإضافة الحماس بجدية إلى التزجيج.,إنها ثلاثة مكونات فقط ، حسنًا.,لكنه المستوى التالي.,يمكنك حقا تذوق نكهة البرتقال فيه ،,لذلك لا تخطيه.,حسنًا ، بمجرد أن يتم صنع التزجيج ورغيفك,في درجة حرارة الغرفة تقريبًا ، وما زلت دافئة قليلاً ،,لكننا سنفعل هذا على أي حال,لأنني لا أستطيع الانتظار أكثر.,ما أحب أن أفعله هو أن أضع الخبز على الرف,ثم قمت بإعداد منشفة ورقية تحتها عند رذاذ المطر,لذلك فهو نوع من يلتقط الفوضى,أو يمكن وضعها على طبق,ولديك بركة رذاذ في الأسفل.,كل ما تريد القيام به ، احصل على رذاذ.,تمام.,احصل على التزجيج.,ها نحن ذا.,تمام.,تحقق من هذا الجمال.,حسنا.,وكن كريمًا مع هذا التزجيج.,ضع في اعتبارك أن الخبز ليس حلوًا بشكل مفرط.,لذلك هذا التزجيج هو حقا لمسة لطيفة.,حسنا.,وبمجرد الانتهاء من التنقيط ،,سنضع ذلك على لوح التقطيع,وتقطيعها.,ها نحن ذا.,وهذا ناعم جدًا ويسهل تقطيعه ،,لكن الق نظرة على هذه الشريحة.,ما مدى طراوة ونعومة ورطوبة الفتات.,شيء مذهل.,أوه ، لا يزال الجو دافئًا بعض الشيء.,أوه ، طازج جدا.,حسنا.,سأقفز مباشرة إلى اختبار التذوق هذا,كما تعلم ، يبقى طريًا ورطبًا لمدة ثلاثة أيام,في درجة حرارة الغرفة.,عنجد.,يم.,تمام.,أنا أحب طعم وعصير تلك التوت البري,وكيف انفجرت في فمك.,وعندما تخبزهم ،,إنهم يأخذون حلاوة طبيعية.,لذا

The above is a brief introduction to craisin bread

Let's move on to the first section of craisin bread

Cranberry Bread Recipe Demonstration - Joyofbaking.com

Cranberry Bread Recipe Demonstration - Joyofbaking.com

hi I'm Stephanie Gosk of joy baking calm,today we're going to make cranberry,bread and this is what it looks like,this bread is so moist and flavorful and,as you can see it's full of cranberries,candied mixed peel and almonds so really,it's kind of dressed for the holidays so,the first thing that you need to do is,pre-heat your oven to 350 degrees,Fahrenheit which is 180 degrees Celsius,and you will need a loaf pan I'm just,going to butter it's got some melted,butter here and with a pastry brush,brush the inside both the bottom and the,sides or if you don't want a butter you,could just use one of those nonstick,cooking sprays to do if you'd like looks,good and then really easy quick bread to,make just you know wet and wet,ingredients in One Bowl dry ingredients,the other you mix the two together and,you're done what could be simpler so I'm,in a large bowl you will need 2 and 1/3,cups which is 305 grams of all-purpose,flour you may know that as plain flour,and to that I'm going to add 2/3 of a,cup which is 135 grams of granulated,white sugar and then I'm going to add a,half a teaspoon 2 grams of salt and then,3 TSP 12 grams of baking powder and then,I'm just using a wire whisk whisk all,that together and then you will need of,course we'll start because this is,cranberry bread we need some fresh,cranberries and I've chopped them you,know pretty coarsely most of them you,know if you have a cranberry about that,size I just cut it in half because I,like you know pretty large chunks of the,cranberry in the bread and so you will,need 1 cup which is 120 grams of fresh,cranberries,then of course always wash your,cranberries and then pick through them,because there tends to be some soft ones,in there and then just coarsely chop and,of course you can always tell a fresh,cranberry because it does bounce so keep,the mood if you end up on the floor you,know you're going to have to wash them,again so but that's how you know they're,fresh so what we're going to do is just,add the cranberries in there and then I,like to add a half a cup 90 grams of,candied and chopped mixed peel I really,like up nice and sweet kind of chewy and,I think that that you know sweetness,goes very nicely with the tartness of,the fresh cranberries now this tends to,be a seasonal item you know most grocery,stores only sell it if you're lucky in,October but normally you know November,December sometimes into January so you,know stock I tend to stock up if I want,to make this bread or some other things,other times of the year so just keep,that in mind of course so you can always,source it online now if you don't some,people do not like candy mix peel you,could just add some more fresh,cranberries if you like and then you,will need 1/2 a cup 60 grams of just,coarsely chopped I'm using almonds here,you could use you know walnuts pecans,hazelnut or mix and then I'm just going,to toss all that together of course when,you're you know the cranberries it helps,to cover them in the flour and then they,tend not to sink when we've ever had,that problem with your fruit or not,dropping to the bottom of your pan it,helps to toss them in the flour okay,so there and now for our wet ingredients,in a separate Bowl I have one large egg,have your eighth egg at room temperature,and one large eggs about 55 grams,the shell and I'm just going to whisk,that break it up and then you will need,1 cup 240 grams of milk and have your,milk at room temperature I like to use a,full fat whole milk because actually,there's not a lot of fat in this bread,so of course using the whole milk will,give you a richer flavor than if you,used like a reduced fat but it's up to,you and then for flavoring 1 teaspoon 4,grams of pure vanilla extract and then,we're only adding 4 tablespoons 55 grams,of melted butter and you can use salted,or unsalted whatever you like and then,just melt it and then you know let it,it's usually quite hot so let it cool,down to room temperature put that in,there and whisk it all together and then,it's gonna I'm going to just make a,little bit of a well in the center and,my wet ingredients and we're almost done,you know if you need a quick bread and,this is quick that's really flavorful,for the holidays it's perfect it freezes,well ok so I'm just going to mix,everything together I mean a really nice,bread to make give it it would be a nice,gift as well,everybody likes homemade baking so its,toss to make sure you want to make sure,all that flour is moistened you don't,want any pockets so just move it around,so but try not to over mix because then,your bread would be a little tough which,we don't want and so now I'm just going,to put it into our pan,okay,and then I'm just going to take a back,of the spoon and even that out and then,we're going to bake this uh you know,everybody's ovens a little different I,find somewhere between you know 50 55,minutes it will rise it will turn nice,golden-brown and then of course a,toothpick inserted into the center will,just come out clea

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Continue the next second section about craisin bread

Cranberry Bread- Sweet Talk with Lindsay Strand

Cranberry Bread- Sweet Talk with Lindsay Strand

hi everyone today on sweet talk i'm,sharing a favorite test kitchen recipe,that strikes the perfect balance of,sweet and tart it's a quick cranberry,bread and it will be great to serve at,your next holiday get together so,starting with my dry ingredients i have,two cups of flour,and then one cup packed brown sugar this,is light brown sugar it adds a really,nice moisture to the bread one and a,half teaspoons baking powder,a half teaspoon of baking soda,and one teaspoon of kosher salt,give these a whisk,this recipe is so easy it comes together,literally so quickly this quick bread,recipe,it's a little different than a normal,cake recipe where you would be creaming,your butter with your sugar here we're,just adding the sugar right in with the,dry ingredients,just making sure those clumps of brown,sugar are broken up a little bit,all right that looks good,moving on to our wet ingredients i'm,starting with one egg it's room,temperature,i'm going to just lightly beat this,really quick so that it incorporates,really easily,and to that i'm adding half a stick of,melted butter and three quarters cup of,room temperature whole milk,so whisk this together quickly,really important here that everything is,room temperature that means your butter,won't solidify in cold milk everything,will incorporate really smoothly,and now i'm just going to stir the wet,right into the dry,so my grandma always made,a zucchini quick bread that was my,favorite but i think this is kind of a,nice fresh take for the holidays because,it has these,beautiful cranberries that we're adding,in now so this is 12 ounces or one bag,of fresh cranberries,i'm using fresh because they're in,season and i could find them at my local,grocery store but you could always use,thawed frozen cranberries if you can't,find fresh,it's a pretty thick batter so just fold,them in carefully,lots of cranberry tart flavor in here,all right so i'm ready to go into my,prepared loaf pan this is a standard,sized loaf pan it's 9x5 and i have,buttered and floured it ahead of time,so now just spoon this beautiful thick,batter filled with cranberries in here,if you're enjoying this video be sure to,like subscribe comment let us know what,you think,so beautiful and smooth i cannot wait to,eat this when it comes out of the oven,one last scrape here,smooth this out in the last step we have,a tablespoon of turbinado sugar this is,like a coarse raw sugar that adds a,really beautiful crunchy topping to the,bread,all right so this is ready for the oven,it's going in at 350 for an hour and 15,minutes until a toothpick inserted comes,out clean,here it is it's out of the oven i've let,it cool completely on a cooling rack,i pulled it out of the pan about 30,minutes into cooling and now we're ready,to eat how easy was that,i think this is so beautiful with the,crunchy topping,it's sweet it's tart it's exactly what,you want in a quick bread,i love that you can enjoy this all day,long,i think it would be perfect for a,holiday breakfast or a brunch,a really easy dish to transport and,bring to a friend's house i would cut,the rest of this up but i really just,need to try it,so pretty right i think this looks so,good,the cranberries are so perfectly tart i,think you're really going to love this,enjoy,hi guys as some of you may have noticed,we're getting close to 1 million,subscribers isn't that amazing that's,awesome so if you guys like our shows,and you want to see more videos like,these make sure you subscribe to our,channel by clicking here or click here,to check out more gate recipes on,marthastewart.com,you

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CINNAMON CRAISIN SOURDOUGH BREAD

CINNAMON CRAISIN SOURDOUGH BREAD

each morning when i enter the kitchen,i find my sourdough starter sitting on,the kitchen counter,waiting patiently to be fed since my,wife and i don't have a cat or a dog,my sourdough starter is our family pet,but today is different i will be adding,cinnamon and craisins to my daily,sourdough bread,hi i'm ron and thanks for clicking on,this video,if you'd like to be notified of my,future videos,please click the subscribe button and,notification bell,okay then let's begin,my two loaf sourdough bread recipe calls,for 200 grams of starter,so the first thing i need to do is feed,my starter 100 grams of water,and 100 grams of mixing flour my mixing,flour consists of 1,3 rye flour 1 3 all-purpose flour,and 1 3 whole wheat flour i use filtered,water from the dispenser on my,refrigerator door,and keep it in this bottled water,container i store my water in a kitchen,cupboard,at room temperature and i keep my mixing,flour in this metal container in the,fridge,i place my sourdough starter in this,proofing box,until it has doubled in volume which,takes about 3,hours,after feeding the sourdough starter i,measure 2 cups of craisins,and cover them in water,an hour before the sourdough starter,doubles in volume,i mix 600 grams of water with 900 grams,of bread flour,mixing the water and the flour before,adding the starter and the salt is,called auto lease,the benefit of auto lease is to produce,a better texture,rise and flavor cinnamon which i am,including in today's dough tends to,decrease fermentation,and so i'm adding auto leaves to offset,the effect of cinnamon,the flour and water are mixed and the,dough is set aside for,one hour,the dough has auto leaves for one hour,and it's time to incorporate,the sourdough starter and the salt into,the dough,as you can see the sourdough starter has,doubled in volume,my two loaf recipe calls for 200 grams,of sourdough starter,and 20 grams of salt,and now to incorporate the ingredients,the dough has rested 30 minutes since,the flour,water salt and sourdough starter were,mixed together,and it's time for the first stretch and,fold,i think i need to get a little more,water on my hands,it's now been one hour since mixing and,the dough has had a second 30 minute,rest,it's time to add the cinnamon,i'm adding one teaspoon,one more teaspoon of cinnamon,it's now been an hour and a half since,mixing and the dough has had a third,30 minute rest it's time to add the,craisins,now been two hours since mixing and the,dough has had its fourth,30 minute rest and time for some coil,fold,after which i'll let the dough rest,until it is increased in volume by 25,which should take about two hours,the dough is increased in volume by 25,percent,and is time to pre-shape shape and put,into bentons and into the fridge for,overnight,here's a better view of the dough and,how it has increased in volume,i have been asked why do i pull the,dough across my workbench,the answer is to increase surface,tension,as i pull the dough from the back and,the front of the dough faces resistance,from the board,the only direction it can go is up,look closely and you can see the dough,rise as i pull it,do,the dough has rested about five minutes,and it's time for final shaping and,placing the dough,into the banatons i like to put a little,rice flour,in the center of the banaton along with,some bread flour,to prevent the dough from sticking in,the banaton,i've also been asked why do i pinch the,dough when i put it in the basket,as before the answer is to maintain the,surface tension of the dough,to maintain its tightness or tautness,it's now the following day and time to,bake the dough,i loosen the dough around the edges of,the,banana tong,grab my bread sling,which i've really enjoyed using,use my fingers to loosen any remaining,sticky points and voila,one slice across the top,set this aside and grab,my dutch oven i used two,large five quart cast iron dutch ovens,they've been preheating in my oven at,450 degrees,for 30 minutes,and here's our other loaf of bread,loosen the dough,red sling flip it over,one slice across the top,set it aside and grab the other dutch,oven,these will bake for 30 minutes at 450,degrees,it's now been 30 minutes,the exciting moment when you take the,lid off and whoa,look how beautiful that bread is,grab my spatula lift it out and put it,back,in the oven at 400 degrees for 15 more,minutes,okay looks like both lows are done,aren't they beautiful let me grab my,thermometer and we'll do a quick check,i want it to be over 200 degrees looks,like this one is slightly and this one,204 okay both of them over 200 degrees,i love this bread and it smells amazing,now the hour long wait before i cut into,it,words cannot describe how ecstatic i am,about this bread,i've already tasted it and it is,amazingly delicious,i strongly encourage you to give this,recipe and method a try,i promise you will not regret it and,thanks for watching,you

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Amazing Walnut Cranberry Sourdough Bread Recipe | Foodgeek Baking

Amazing Walnut Cranberry Sourdough Bread Recipe | Foodgeek Baking

today i'm going to show you how to make,a walnut cranberry sourdough bread,it's not how good this bread is,hi i'm soon and i'm a food geek today,i'm going to show you how to make a,walnut cranberry sourdough bread,a classic walnut bread is a quick bread,which is sort of a cake like banana or,zucchini bread but that's not what we're,going to make today this will be a,classic sound of bread but with bourbon,soaked cranberries and toasted walnuts,yum,it's absolutely delicious,if you're new to this channel i bake a,lot of sourdough bread and i make,delicious food from all over the world,if you want to see more of this content,please join me by subscribing and,ringing the bell so you won't miss any,future videos,the flour that i've chosen for this,recipe is 80 bread flour for great oven,spring and 10 whole grain spelt and 10,whole grain rye which is a delicious,combination the hydration is 75 which,should be okay if you use whole grain,but if you know that your bread flour,isn't very absorbent i'd recommend going,to 70,the inoculation is 20 which gives me a,fermentation time of about 4 hours 30,degrees celsius 86 degrees fahrenheit,the salt content is just above 2 percent,bringing out the taste of the flour also,a bit of walnut oil is added which,accentuates the taste of the walnuts the,cranberries that i use are dried and,soaked in bourbon if you want the bread,without traces of alcohol you can just,use water instead if you'd like to,support the channel please consider,becoming a member at patreon you can,also buy some merch or use the links in,the description for tools and,ingredients those were the words,this is the recipe,i've left a link in the description for,the to a small bowl add my,489 grams of bread flour,61 grams of whole grain rye flour,61 grams of whole grain spelt flour,13 grams of salt,mix it with your hands until it's,thoroughly combined,then add 25 grams of walnut oil,122 grams of sourdough starter fed and,grown to its peak,443 grams of room temperature water mix,until no dry flour is left,then cover it and let it rest for an,hour to develop the gluten while the,dough is resting you should prepare the,inclusions put 93 grams of dried sweet,cranberries in a bowl pour over 80 grams,of bourbon or you can use water or,another liquid,then line a baking sheet with parchment,paper,add 93 grams of walnuts toast them for,10 minutes in an oven set to 200 degrees,celsius 392 degrees fahrenheit,and chop them roughly and put them aside,until you need them,when the dough has rested for an hour,it's time to do the first set of stretch,and folds wet your hands before doing,this,then let the dough rest for 30 minutes,then it's time to do the second set of,stretch and folds with each fold we'll,add the inclusion so that they get,distributed evenly,foreign,to mix it really well you can do some,rhubarb mixing it works really well for,this,and let the dough rest again for 30,minutes,then it's time for the third set of,stretch and folds,after we're done with the stretch and,folds we'll do a window pane test to see,if the gluten is properly developed grab,a part of the dough and try and stretch,it as thinly as possible if it can get,so thin you can see light through it you,have a very strong dough then put the,dough in a see-through container with,straight sides,mark the top of the dough and mark where,the dough will have grown 25,when i put the dough in my proofer set,to 30 degrees celsius 86 degrees,fahrenheit it took me about four hours,after my dough was done fermenting it,looked like this,okay,so maybe i let it grow a bit too much,then it's time to divide the dough,here's how i do it i wait the entire,dough it weighed,1372 grams half of that is 686 grams,so i approximate half and put it on the,scale,then i snip small pieces and add them to,the scale until it's the right number,easy huh if you think it's too,complicated you can just eyeball it,then it's time to pre-shape the dough,put the bench scraper behind the dough,and pull it across the table then turn,it around from the front and start over,if an inclusion pops out grab it and put,it in the front or the back and it,should get included again keep going,until you have something that resembles,a ball when you're done pre-shaping you,should let the dough rest on the kitchen,counter for 20 minutes,as always with my bread recipes i show,how to shape a pool and how to shape up,a tart then you can choose your,preference first the bowl flip over the,pre-shaped ball,pull each side towards the middle that,creates tension on the part of the dough,that's facing the table,then flip it back over then proceed to,shape it the same way you did it when,you pre-shaped it,it should have a pretty taut surface,then flip the bool into the banton then,it's time for a batard flower the top of,the ball,use your hand to distribute the flour,and flip the dough over,then start to stretch the dough out into,a large square,then stretch and fold the bottom up to,about the middle and the ri

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No Knead Bread Cranberry, Walnut and Honey | Super Easy Beginners Bread

No Knead Bread Cranberry, Walnut and Honey | Super Easy Beginners Bread

so,hi guys i'm cynthia vera from cynthia,bakes.com and today we're going to be,making,no knead bread this beautiful bread is,so easy to make,inside it has cranberry walnut with a,little bit of honey to make it a little,bit sweeter,so it's very perfect to eat by itself or,with butter or jam,so let's get baking,in a bowl add three cups of flour or,bread flour,one teaspoon of active dry yeast and,half a teaspoon of salt,combine together one or two tablespoons,of honey,with one and a half cups of hot water,the hot water should not be more than,130 degrees fahrenheit,then add the honey and water mixture to,the dry ingredients,mix everything until well combined,then add half a cup of chopped walnuts,and half a cup of dried cranberry to the,dough mixture,you can always add more nuts or,cranberry if you want,then cover with a plastic wrap and let,it sit to prove for one to three hours,or until the dough has almost doubled in,size and it has a,very sticky consistency,transfer the dough in a well floured,surface and fold the dough a few times,before shaping it into a ball,huh,do,transfer the dough into a bowl and cover,with a towel and let it rest for 30 more,minutes for its final proofing,and while the dough is resting heat your,dutch oven in the oven with a,temperature of 450 degrees fahrenheit,or 230 degrees celsius,if you're new to my channel don't forget,to give this video a thumbs,up and subscribe now back to the video,transfer your dough in a parchment paper,and score the top lightly with a sharp,knife,then transfer the dough and parchment,paper inside the hot dutch oven and bake,it with a lid,on for 25 to 30 minutes,then put it back in the oven and bake it,uncovered for another 10 minutes to make,the crust,extra crispy,take the bread out of the dutch oven and,cool for a few minutes,then enjoy,so that's it for my easy no knead,cranberry and walnut bread,please don't forget to give this video a,thumbs up and subscribe so you'll get,notified when i upload a new baking,videos,see you next time,you

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Make your Fluffy Dried Cranberry Bread | Better than Bakery | Pull Apart Bread | El Amor Kitchen

Make your Fluffy Dried Cranberry Bread | Better than Bakery | Pull Apart Bread | El Amor Kitchen

Voor het maken van dit cranberrybrood hebben we,boter, verse melk, suiker, instant droge gist, ei, zout, bloem voor alle doeleinden en gedroogde cranberry nodig.,Eerst mengen we de verse melk en het ei,en mengen goed,,dan voegen we bloem voor alle doeleinden toe,suiker,zout,en instant droge gist,meng opnieuw goed,en voeg de boter toe,en meng goed met je hand,nu voeg je de veenbessen toe en meng je goed met je hand,strooi de siliconen mat met wat bloem en leg het deeg op de siliconen mat,kneed het deeg glad meestal ongeveer 10 minuten,maak het deeg tot een bal en doe het deeg in de kom,dek af met keukenpapier en laat het 1 uur rusten,na 1 uur open de keuken handdoek en pons het deeg om de luchtbellen te verwijderen,uitrollen en het deeg vouwen,verdeel het deeg in 9 stukken,ik gebruik 22 centimeter bakvorm en je maakt van,elk deeg een bal,en leg je in de bakvorm,dek af met keukenpapier en laat het rusten 30 minuten,na 30 minuten de keukenhanddoek openen en het deeg bestrijken met eigeel,,je mengt eigeel met een eetlepel verse melk,bestrooi met sesamzaadjes maar dit is optioneel,Verwarm je oven voor op 180 graden celsius en bak dit gedurende 25 tot 30 minuten. Dit is mijn heerlijke,en mooie gedroogde cranberrybrood, ruikt lekker, vers gebakken en de smaak zal heerlijk zijn geloof me,,je ziet dat dit heel zacht en luchtig is en veel cranberry erin,Het zoete van de cranberry niet van de suiker,bedankt voor het kijken, vergeet niet te abonneren, een like te geven,,een reactie achter te laten en mijn video te delen. Tot ziens voor het volgende recept, doei

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No Knead Cranberry Walnut Bread

No Knead Cranberry Walnut Bread

hi guys welcome back to my channel today,i'm going to show you how to make a,no-knead cranberry walnuts bread,if you're new to my channel welcome be,sure to subscribe i post new videos,every monday thursday and saturday so,let's get started,to make the dough,in a large bowl add in the flour you can,use all purpose or bread flour,yeast,and salt don't pour the salts directly,on top of the yeast or the salt will,kill the yeast,and mix them until they're combined,then add in the cool water it should be,around 70 degrees which is not cold and,not warm,and mix them until they're combined and,the dough forms,then add in the dried cranberries,and chopped walnuts,and mix them in until they're well,distributed throughout the dough,then wrap it tightly in plastic wrap,and let it rest at room temperature for,18 to 24 hours and it will develop great,flavor and texture over that time and,this long resting time is what takes,place of kneading the dough,when it has rested it will have formed a,lot of air bubbles and it will have a,strong sour aroma to it kind of like,sourdough bread,lightly flour the work surface,place the dough onto the floured surface,stretch and fold it a few times,then pull the edges underneath,and shape it into a smooth ball,line a medium bowl with a clean smooth,kitchen towel,and liberally flour it make sure it's,well floured you can always brush off,flour if there's too much but if there's,not enough the dough will stick to the,towel,place the dough top sides down into the,bowl,cover it in plastic wrap,and let it rise in a warm place for one,and a half to two hours until it just,about doubles in size,about 30 minutes before the dough is,ready preheat the oven to,425 degrees,place a stone pan into the oven while,it's preheating so it gets nice and hot,and place a cast iron pan into the oven,on the rack below it so it gets hot as,well,once the dough has risen,line the back of a sheets pan with,parchment paper,then turn the dough out onto the pan,carefully remove the towel,brush off the excess flour,and place the bread into the oven on top,of the hot stone pan,just use the parchment paper to slide it,onto the pan,then take one cup of hot water and pour,it into the hot cast iron pan it will,create a lot of steam and give the bread,a nice crisp crust and chewy inside,close the oven immediately so the steam,doesn't escape and bake it for about 30,minutes until it's nicely browned and it,reaches an internal temperature of 190,degrees or above,when it's done remove it from the oven,just slide the bread back onto the,sheets pan,and let it cool for at least 15 minutes,and you can serve it still warm or at,room temperature,and that's how to make a no-knead,cranberry walnut bread,i hope you enjoyed this video and if you,did give this video a like and check out,my channel for many more videos and,subscribe to my channel for more to come,thanks for watching and i'll see you,next time

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