KA Harvest Bread

No knead bread for cast iron dutch oven.

INGREDIENTS

3 1/4 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% Whole Wheat Flour
1.5 teaspoons salt
1 teaspoon instant yeast
2 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped pecans or walnuts

Optional:
1 1/2 c water
1 shot whiskey (or amaretto or rum or orange juice)

DIRECTIONS

  1. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
  2. Work the dough just enough to incorporate all the flour.
  3. [RISE1: 24 hours in covered mixing bowl] Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.
  4. Soak raisins and cranberries in 1.5 c water and 1 shot of whiskey. (optional)
  5. Roast walnuts on stove until lightly toasted. (optional)
  6. [THE NEXT DAY] Drain the whiskey from the raisins and cranberries. Add to dough. Roughly chop the walnuts. Add to dough.
  7. Then turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock. Place the dough in the lightly greased pan, smooth side up.
  8. [RISE: 2 hours in covered lightly greased mixing bowl] Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.
  9. Using a sharp knife or lame, slash the bread in a crosshatch pattern.
  10. Place the lid on the dutch oven, and set the oven temperature to 450°F. Let the dutch oven warm while the oven is preheating.
  11. Take hot dutch oven out of oven, lightly spray with cooking spray (it will smoke), and sprinkle with a little cornmeal. Then put slashed dough into the dutch oven, COVER AND BAKE for 45 to 50 minutes.  THEN REMOVE THE LID and bake  for another 5 to 15 minutes, until it’s deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.
  12. Remove the bread from the oven, turn out onto a rack, and cool before slicing.
  13. Enjoy!
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No Knead Raisin Bread

Trying a variation from my No Knead Bread.

INGREDIENTS:

  • 375 grams (3 cups) all-purpose flour
  • ½ tsp active dry yeast
  • 1 tsp salt
  • 2 tbsp granulated sugar
  • 2 tsp cinnamon
  • 120 grams (3/4 cup) raisins
  • 188 grams (3/4 cup) milk
  • 188 grams (3/4 cup) water

DIRECTIONS:

  1. Mix dry ingredients.
  2. Add wet ingredients.
  3. LET RISE OVERNIGHT. (12-18 hours)
  4. Deflate and fold over a few times.
  5. PREHEAT OVEN TO 450 F. Put the cast iron WITH LID into the preheated oven. DO NOT grease; it will burn. DO NOT sprinkle with corn meal or oat meal now; it will burn.
  6. Flip the dough ball into the cast iron pot. COVER WITH LID and bake 30 min.
  7. UNCOVER and bake without lid another 10-20 min as needed. [I baked it another 10 min and it was perfect!]
  8. Let cool and enjoy!

Raisin Pecan Rye Bread

BIGA:

1/8 tsp yeast
1 c all purpose flour
1/3 c water

DOUGH:

1.5 tsp salt
3 tbsp brown sugar
1 c rye flour
1 c all purpose flour
3/4 c water
2 tsp yeast
2 tbsp butter
1/2 c chopped pecans
1 c chopped raisins

DIRECTIONS:

BIGA:

  1. Mix well. It is a stiff dough.
  2. LET RISE overnight.

DOUGH:

  1. Next day, mix biga with all the dough ingredients (except the pecans and raisins).
  2. LET RISE 1 hour.
  3. Deflate. Knead in pecan and raisins.
  4. LET RISE 1 hour.
  5. Preheat oven to 350 F.
  6. Bake 25 min.
  7. Tent with aluminum foil. Bake 15 min.
  8. Interior should read 190 F with bread thermometer.
  9. Remove bread from oven and let cool on rack.
  10. Enjoy!