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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

Delicious Fruity Yeast Bread | Dried Cranberries, Raisins and Frosting

Delicious Fruity Yeast Bread | Dried Cranberries, Raisins and Frosting

good morning everyone i am so happy to,see you hi i'm darlene this is super at,60 welcome to my home and welcome to my,kitchen and yeah it's one of those kind,of days again you know the no makeup,look,i don't mind it but i know when you guys,turn on you're like going what is wrong,with her oh,okay i promise i won't get too close to,the camera i'm not sick or anything i,just look kind of grody but that's okay,it happens it happens to you too come on,put your hands up admit it you have,growty days yeah,okay so we are gonna make well i'm gonna,make and i hope that you're gonna make a,cranberry raisin orange,delicious sweet bread it is so good it's,a yeasted bread,so yeah we gotta give it the time to,rise but i'm telling you right now,if you want something really,extra extra special not not just a yeast,bread not just a sweet yeast bread but,something really really special you're,going to want to make this bread i,promise you you will not be disappointed,all right let's get started and,somewhere in this video i'm not sure,exactly where i want to stick it in yet,remember we made some homemade vanilla,just a while back yeah just a couple,weeks ago if that,i'm going to give you an update on my,new vanillas that i've had just kind of,stewing up in the cabinet back in there,and i'm going to show you another one,that i stuck in that is a total surprise,y'all going to be shocked when you see,this,okay in my mixing bowl i have one and a,half one and a half cups of warm,um,warm water just you know baby baby,temperature warm,all right and now i need two teaspoons,of,yeast,i keep my yeast in my freezer it lasts,almost forever,two teaspoons all right yeah that should,be exactly two teaspoons right there,and i'm gonna put in uh two tablespoons,of sugar you know y'all can use uh about,if you wanted to use honey here you,could put in about a quarter cup of,honey,but,um i like to use honey when i'm using it,more on a raw basis kind of cooks kind,of cooks out all the goodies stuff in,there so,um yeah i just go ahead and use sugar,for this i'm gonna give it up i do,apologize for my arm but this is the,angle i have to shoot at when i'm doing,bread and i'm sorry,let's just mix that up real quick,i put the sugar in with the yeast in the,water because of course you just love,sugar and it will help that yeast um,grow and poof beautifully of course i,use instant yeast so it doesn't really,need to uh proof,but i like to give it a good a good,start anyway y'all seen that i hope that,you're able to see that okay,all right uh let's go ahead and put in,i'm gonna go ahead and put in four cups,of flour that's the total that we want,to use but you know always go,i'm gonna go on the,shorter end of that,one,sorry,if i don't click something during a,video it's just not you'll know it's not,the real me,it's an imposter,two,all right that's about three,and,let's go for about three and a half cups,whoops,with of course four being the total,and let's see what else do i want to put,in there i'm going to put a teaspoon,of salt,in there,because we need salt gotta have salt for,bread,and don't be skimpy don't be skimpy on,that salt,i need two tablespoons of milk powder,can you all see that right there i'm,gonna turn this just a second that's,the kind of milk powder that i'm talking,about,okay,if you make bread a lot honestly if you,bake bread a lot,you will want to have,milk powder,on hand it makes your bread so nice,and fluffy it's really a really a great,great tool i learned that a long time,ago i've never forgotten it,and it works it works just beautifully,all right so let's go ahead and give,this just a little bit,of a stir around get that all mixed up,in there,water we got yeast flour we got salt we,got milk powder we got sugar oh it's all,just coming together so quickly,beautifully,and i'm gonna put in two tablespoons,of really nice,softened uh butter,one,two,that warm uh,warm water in there will help that to,dissolve a little bit better,all right go ahead and put that in there,too,all right so now i'm gonna put in two,teaspoons of vanilla and of course,i am going to use,my home homemade vanilla which is right,here,and i need two teaspoons one,two,i need one teaspoon of,cinnamon you see how beautiful these,flavors are coming together already,just beautiful,cinnamon,vanilla,butter yum,all right i need a teaspoon of orange,extract,don't leave this out this is kind of,almost sort of the star of the show so,don't leave that out,all right,so let's get that going just a little,bit more,all right and now you need a cup of,raisins and a cup of dried cranberries,now i don't have a cup of raisins today,i had about a quarter of a cup but i do,have about i had a lot of cranberry jar,cranberries so i have the equivalency,here of,two cups,um,mixture of raisins and the cranberries,the dried cranberries so we'll be good,we'll be all good but if you want to,make this and you and you really love,raisins then go to the store,and make sure that you have that,i genera

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

~Baking Cranberry Yeast Bread in the Bread Machine~

~Baking Cranberry Yeast Bread in the Bread Machine~

well hi everyone this morning I'm going,to be making some cranberry bread using,the bread machine the ingredients I'll,need are 1/2 cup of milk 2 eggs at room,temperature 1/4 cup of unsalted butter,room temperature come into cubes 1/2 a,teaspoon of vanilla extract 3,tablespoons sugar 3/4 teaspoon salt 3,level cups of white bread flour 2 and,1/4 teaspoons the fact of dry yeast and,1/2 cup of dried cranberries here's the,recipe that I used I made a 1 and 1/2,pound loaf and substituted cranberries,first you want to add the liquid,ingredients,that's the milk eggs butter and vanilla,then you add the dry ingredients put the,sugar salt flour and yeast now I'm,choosing the loaf size which is one and,a half pounds and the crust color which,I'm choosing medium and I'm choosing,number six which is a sweet bread a,cycle then you just push the start,button,here's the dough after the last rise,right before it starts baking the bread,baked for approximately 55 minutes until,the crust was a golden brown here's the,bread out of the machine waiting to be,removed from the pan and here it is out,of the pan it's a nice tall love and now,the hard part is waiting for it to cool,enough so that it can be sliced it,smells wonderful okay so the bread is,cooled off and I sliced a piece for you,to look at the texture is nice and,fluffy and the medium crust is just,perfect it's golden brown and soft and,give it a try this is a really nice look,for bread I'm sure you'll enjoy it thank,you

No-Knead Cranberry-Walnut Bread! Perfect 18-Hour Loaf!

No-Knead Cranberry-Walnut Bread! Perfect 18-Hour Loaf!

hi guys today I wanna show you how to,make the easiest and the most delicious,sourdough bread ever and,seriously it's so easy a three-year-old,can do it if you won't be able to do it,you might just as well leave come back,come back because I want to show you how,fast and easy with just several,ingredients and a little bit of patience,you can do this,in a large mixing bowl I have three cups,of all-purpose flour it doesn't really,matter you can use all-purpose flour or,you can use bread flour,doesn't make any difference so to that,we're going to add a,half a teaspoon of active dry yeast and,may be that much okay we're gonna add,one teaspoon of salt and,one teaspoon of sugar and we adding all,these ingredients directly into the,flour so we're going to whisk it all,together,and you're going to need a cup and a,half of cold water in that cold water,we're going to add,two teaspoons of oil and I'm using,avocado oil but you could use any oil,you want,whisk it all together and at this point,you can just make a plain white,sourdough bread you just need to combine,your dry ingredients with your wet,ingredients and it's done but I'm going,to make this bread a little bit more,interesting so to the flour I'm going to,add one cup of chopped walnuts,and one cup of,craisins which is,this is cranberry dried cranberry,okay and you are going to need,a spoon like this or if you have a,wooden spoon plastic spoon it doesn't,really matter because we are using just,the handle of the spoon so we're going,to start adding the flour first just mix,it all together,you know let the flour coat your,cranberries and your walnuts because,this way they will not sink to the,bottom of when the bread is big and,we're going to start hitting how water,just maybe add half and mix it,and see what the consistency is because,you know flour in every household is,different some of it is more wet some of,it is more dry so you will see how much,water you need but it's approximately a,part and a half so it looks like I'm,going to need the whole cup and a half,so just keep mixing it,flour is combined,okay and that's going to look like this,it is a pretty wet dough but that's all,you need to do,right now you don't need to knead knead,the dough you don't need to do anything,so all you need to do is just combine,all your ingredients you,think pretty sticky right so at this,point guys our job is done here,we're going to close this container with,a lid well you could use a towel which,is the plastic wrap and we are going to,put it in the oven not in the hot tub in,the cold problem because this dough,doesn't like any movements or air or,even light it doesn't like people,walking around and so I figured out the,would be a perfect place for it or you,could put it in the country if you'd,like but it needs to stay in the sort of,warmish,tight space with no air coming through,so we're gonna let it proof for 18 hours,yes that long but what I like about this,recipe you just put it to,rise to prove in any type of space which,is in my case it's a oven and then you,can go on with your day you can do other,things and then come back to it some,more so tomorrow we're going to come,back to it I'll show you what it looks,like and we're going to bake that brat,good morning guys this is a next morning,of our bread making so this is what our,dough looks like it's got a lot of,bubbles and,it has a very strong yeasty smell,we need slightly to dust our a table,with our flour and we're gonna,take that dough,out,on a floured surface,and just very carefully,try to form the loaf,I,have this some wonderful clay pot I,believe it is German but I pre-soak the,clay pot for 15 minutes and then I'm,gonna put my bread in here and because I,am making my bread in the clay pot I do,not need to preheat the oven,so I'm gonna put it at,475 degrees Fahrenheit in the cold oven,and we're going to come back when this,bread is ready and I'm going to cover,the top of,this clay pot and,this goes into the oven,this is what our bread looks like I hope,you guys can hear that,you see this nice and crusty top and if,we take the bread out it's going to be,cooked all the way through I'm going to,let it go for a couple minutes and I'm,going to take it out cut it for you so,you can see what it looks like inside,this is what I called a perfect loaf of,bread,see,it's ready,there is nothing better than the first,smell of breath in the morning,thank you guys so much for making this,bread with me and thank you for being,patients yes I know it did take two days,to make it but look at the results it's,absolutely beautiful if you haven't,subscribed to my channel please do and,give me big thumbs up for this video,thank you so much guys I love you bye

Cranberry Bread with Orange Glaze

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

HOW TO MAKE CRANBERRY WALNUT BREAD (NO KNEAD BREAD)

HOW TO MAKE CRANBERRY WALNUT BREAD (NO KNEAD BREAD)

I'm making cranberry walnut bread today,it's peace here welcome to Bake by Mom,starting off with three cups of,all-purpose flour,two teaspoons of coarse,salt,half a teaspoon instant yeast,3 4 of a cup Walnut I did chop them a,little fine because I want my toddler to,eat the bread without issues and 3 4 of,a cup cranberries,one teaspoon of honey,stir it all together,stir it into your flour one and a half,cup warm water,don't use hot water it will kill your,yeast,you want warm water just to activate it,and get it going,foreign,mixing with my hands,I want the dough to be all,Incorporated I still have some flour,some loose flour the dough is all mixed,up and quite sticky resist the,temptation to add more flour to the,dough making this cranberry walnut bread,is about a two day process,I've got my dough prepared,I'm going to cover this dough,leave it on the counter for 18 hours,it's going to rise,and then we'll continue to process I'll,be back with you guys in 18 hours,guys welcome back after 18 hours we have,allowed our dough to rest and Rise it is,sticking to the Bowl it is covered in,air bubbles and it has doubled in size,said let's continue on and finish our,cranberry walnut bread,I'm going to flour the surface that I'm,working with,I'm going to make sure I get that on my,hands as well and move the excess to the,side,let's transfer our dough over,so I just want to,kind of shape this,dough into a ball size it does not have,to be perfect perfect just,get it into a ball shape,feel like there's a lot of cranberries,over here,them over,now that our Dill is shaped we are going,to prepare our cast iron by putting a,parchment paper inside and we'll,transfer this dough into it here is my,cast iron I'm just going to put a,parchment paper in,make sure when you pick up your,parchment paper it's the kind I can't,withstand baking at really high,temperatures,now I'm going to take my knife and I'm,going to gently score an x on top of the,bread,this is going to allow the steam to,escape,you just put a gentle X on there,that's looking beautiful what I'm going,to do now is preheat my oven to 475,degrees while my oven is preheating I'm,going to cover this dough and allow it,to rest for another 30 minutes,my oven is done preheating it is time to,get the bread into it here's a tip if,you want to get that perfect outside,crust on your bread in that Airy pockets,on the inside make sure you put your,cast iron in a preheated oven and allow,the cast iron to to heat in there for,about 30 minutes and you take the cast,iron out and carefully place the bread,in it and then take it back into the,oven and that allows the dough to start,cooking right away but it gives it that,outside crust that we all love with the,cranberry walnut bread and then the,inside that's just soft and fluffy so,I'm going to take my Dutch oven out and,bring it here and carefully place the,dough in it and then take it back to the,oven,it's been in the oven for 30 minutes,with the lid on,so it's pretty hot my dough in there,don't burn yourself doing this,the lid goes back on,our dough goes into the oven for 25,minutes with the lid on after that we're,going to take the lid off and bake it,for another 10 to 18 minutes without the,lid on and you just kind of have to,watch it and see once you get that,brownie that you want on the outside,ovens kind of differ so you got to keep,an eye on it but for the first 25,minutes we keep our lid on,our cranberry walnut bread is out of the,oven it is perfectly baked I actually do,think I burnt it a little bit on top,there but other than that it is looking,great we can't wait to tuck into this,cranberry walnut bread if you've enjoyed,watching the video like share subscribe,it really helps me out from my family to,yours Merry Christmas,and a happy new year ahead

Amazing Apple Cranberry Bread with Rie McClenny!

Amazing Apple Cranberry Bread with Rie McClenny!

hey I'm John Cannell and today on preppy,kitchen I have a very special video I'm,making a delicious cranberry apple,butter bread from my new book with three,a in my Mom's Kitchen I'm on my book,tour and Ria can you tell us a little,bit about yourself in case they don't,know how amazing you are hi I'm Maria I,make a video it's called tasty and butt,sweet and I also have my own YouTube,channel check her out she's amazing and,I love her,we're making a delicious bread the first,thing we need of course is some happy,yeast so we have three quarters of a cup,of warm milk right here I'm gonna add,the yeast in and I'm gonna get this,recipe started but then Ria is gonna,help me out and yes I'm gonna put her to,work add the yeast in there along with,one teaspoon of sugar,this is so weird to be my Mom's Kitchen,add that in there give it a little stir,and we're gonna set it aside for about,five minutes until it's nice and foamy,if your yeast doesn't foam up you have,to start over again because they are,doing all of the work for this delicious,bread yes in the bowl of our mixer we're,gonna add two and three quarter cups of,all-purpose flour that's 330 grams and,this must be flour it is flour for sure,so my mom said she had cloves but she,has whole cloves and these are cloves,but because it's like her personal,spices she adds cardamom to them oh I,love called them so this is a special,cloven cardamom version of the bread you,can always play with the spices in any,recipe sorry I bought some peanuts we're,so close it's,330 that's good perfect okay now we're,going to add three tablespoons of sugar,okay three tablespoons of sugar,do you have any,um story about this bread,I love braided Breads and,my mother actually is like the bread,Queen she loves bringing breads to,family dinners and my dad's side of the,family was part Greek so we had like,braided Greek breads too and in the book,I wanted to have like a celebration of,fall so I took apple butter I took,marzipan and we have a fresh cranberry,compote we're gonna make and these,things are all gonna work with the,cloves and the card of them today and,give you like there's like a perfect,bread to have in the morning with a cup,of tea or coffee yeah oh yeah that,sounds amazing and the braiding is,really fun too okay,one teaspoon of salt half a teaspoon of,cloves,clove mixture all right,just a little bit goes a long way and I,love cloves it's very like fall winter,to me yeah it's this your favorite spice,cardamom is actually my favorite spice,so I'm so happy that my mom added,cardamom to hers it runs in the family,yeah I'm gonna let you do the honors and,assemble this all together so first off,give us a whisk por favor all right easy,peasy she loves cardamom too we had a,second where we were heating the butter,up and she was telling me all about some,delicious cardamom things I feel like,you're my soul mate I love call them I,think my favorite so good add it to your,spice drawer,one egg this should be room temperature,but if it's cold it's okay you could add,it to the warm butter and it'll warm,everything up the butter is warm and not,hot uh get that a little bit of a mix,okay it's nice how did I do you did,amazing,our Easter nice and happy so I know it's,safe to add them into my flour mixture,all of it I never like to waste any,yeast too because they have so much work,to do yes,or add the butter and egg in as well,okay oh beautiful color,and now here's the deal,whenever I have a dough even if you read,a recipe and like put it in the dough,put in the mixer or start on low I,always like to mix it by hand first oh,that's a good tip because especially for,enriched doughs where you're adding a,lot of butter and eggs and things like,that just make it into a paste to get,started and that way your mixer is doing,a lot of work efficiently yeah so your,flour doesn't fly away exactly nobody,likes a flower or sugar explosion this,looks great I'm gonna pop this onto my,mom's mixer from the 1980s,vintage vintage and it works beautifully,she wants a new one I'm like no,you can never I'm Gonna Make Her it,works I'm gonna make her mail it to me,if she does get a new one,okay,we're gonna mix this on medium low for,about four minutes until it's tacky but,not sticky,enough sticky so tacky does me sticky,but it's gonna be tacky and a little bit,sticky but it won't stick to your,fingers if it's sticking to your fingers,add about a tablespoon of flour and,while it's mixing until it doesn't stick,to your fingers,why it's another baking tool people,should buy beside a scale yeah,or a Silpat these are great do you use,these I don't but maybe I should buy if,you I think I highly recommend you use,one of these they are they give you,cookies that I feel are a little bit,less burnt on the bottom it's almost,like an insulator so I just that's my,thought,yeah maybe like I should buy this like,whenever I bake macaron I feel like eat,the bottom it's too crispy so maybe I,should use but for macaron oh paper is,ac

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