Cranberry Dutch Oven Loaf

I think this is one of my favorite “Holiday Bread” recipes. It is so good served with a nice breakfast plate or a bread pudding. The sweet and slightly orange flavor pairs really well with the tart cranberries. I love having this as a quick snack or toasted with a bit of butter and topped with blueberry vanilla goat cheese. However you serve this delicious bread, it is going to be a crowd-pleaser.

The smell of this bread wafting through your home is such a delight. It is such a warming and comforting smell. The smell of Christmas morning in my humble opinion. lol.

Let’s get to baking.

INGREDIENTS:

2 1/4 Tsp. Active Dry Yeast
1 C. Warm Water
1/2 C. Orange Juice ( room temp or slightly warm)
2 Tsp. Sugar
2 Tsp. Kosher Salt ( 3/4 Tsp fine salt)
3 C. Flour ( more if needed)
1 C. Whole Cranberries ( OR 3/4 c. dried)
1/2 C. Walnuts OR Pecans – chopped ( optional)
1 Tbsp. Honey

DIRECTIONS:

1. In a bowl stir together the warm water, sugar, and yeast. Set aside to bloom for 5 minutes.
2. In a stand mixer stir together the flour and salt.
3. Turn the mixer on low and add the yeast mixture, orange juice, and honey. Knead on low until the dough comes together and turn to speed 2 or 3 and let knead for 5 to 7 minutes. The dough should be slightly sticky but it should not stick to your finger when touched.
4. Turn the dough out onto the counter and shape it into a ball. Place in a lightly greased bowl and turn to coat evenly with the oil. Cover with a tea towel or plastic wrap and let rise for 1 to 2 hours or until doubled in size.
5. Punch (gently) the dough down, turn the dough out onto a floured surface, and roll the dough out to a 10×12-inch rectangle.
6. Evenly distribute 3/4 of the nuts and 3/4 of the cranberries to the dough and gently press them into the dough. Fold the left side of the dough over just slightly off-center and then the right side over the dough you just folded. Place the rest of the cranberries and nuts evenly over the top of the dough.
7. Starting at the side closest to you roll the dough up like a cinnamon roll. Place the dough on a piece of parchment paper and place it back into the greased bowl to do its second rise. Let rise for 30 minutes.
8. Preheat the oven to 450* as well as your Dutch oven. (see notes if you do not have a Dutch oven)
9. Once the oven and the Dutch oven are nice and hot, remove the Dutch oven from the oven and remove the lid.
10. Place the bread, parchment paper, and all, into the Dutch oven. Cover with the lid. Bake for 30 minutes covered.
11. Remove the lid and continue to bake for another 10 to 12 minutes or until the bread is golden brown and cooked through. It should sound hollow when tapped on the bottom of the bread. The temp should read between 195* to 210* if checked with an instant-read thermometer.
12. Remove the bread and let cool completely on a wire rack.

• If you do not have a Dutch oven, no problem. You can bake this in a loaf pan, in an oven-safe skillet, or on a sheet tray. Just make sure the parchment paper is with the bread when baking.
• You can also place an oven-safe skillet or sheet tray on the bottom rack while baking to help absorb some of the heat and keep the bottom of the bread from getting too brown.
• You can serve this however you like. It makes great toast or you can make a bread pudding. Here is how I make my bread pudding. Slice a few slices of bread, and cube it. Let it dry out overnight on the counter or you can dry it out in a 200* oven until it is slightly crisp. Place in a greased 9×13-inch baking dish. I typically use about 5 to 6 cups of bread cubes. In a bowl combine about 8 to 10 eggs, 1 tbsp vanilla, a pinch of salt, 1 1/4 cups of whole milk, 1/4 cup sugar, and 2 tbsp of brown sugar. Mix really well. Pour the mixture over the bread cubes and cover with plastic wrap. Chill in the fridge overnight or 2 to 4 hours will do. Remove the plastic wrap and cover with foil. Bake for 40-45 minutes. Remove the foil and bake for another 15 to 20 minutes or until the center is set and the top is golden brown. Remove and let cool for 10 minutes before serving. Serve with your favorite fruit, sides, and syrup.