Comments on: Cranberry Walnut Bread

By: Joy

Joy — Thu, 22 Feb 2024 18:21:23 +0000

Do not use fresh cranberries! It leaves a distinct bitter sour gone bad taste with fresh ones! Found out the hard way! The rest of the bread is wonderful.

By: Kristen Chidsey

Kristen Chidsey — Sun, 28 Jan 2024 21:08:17 +0000

In reply to Linda. Hi Linda! You can make two smaller loaves. Once the dough has risen, you can take out half of it to divide it in half. I recommend cutting the first baking time cooking time to 20 minutes Followed by 10-15 minutes after the lid is removed.

By: Linda

Linda — Sun, 28 Jan 2024 20:36:06 +0000

In reply to Kristen Chidsey. I only have an enameled 3 qt Dutch oven. Can I divide the dough in half and bake each separately? If so I assume I need to reduce the cooking time.

By: Kristen Chidsey

Kristen Chidsey — Tue, 21 Nov 2023 12:56:25 +0000

In reply to Delilah. Hi Delilah! I would recommend using half and half to keep the bread light and airy.

By: Delilah

Delilah — Tue, 21 Nov 2023 12:01:26 +0000

Making this today! My local market has cranberry walnut bread at this every year, however, they sell out fast and have raised the price to around $5 a loaf!

I have enough wheat flour to use all wheat but can I use half wheat, half white for this?

By: Kristen Chidsey

Kristen Chidsey — Thu, 16 Nov 2023 18:29:39 +0000

In reply to Karey. Hi Karey, without experimentation, I can't say for sure. Baking bread is a science and using a lid doesn't just trap moisture, but also heat. I would think it would change the timing and texture a bit! Sorry! If you decide to try it anyways, please report back and let us know how it went :)

By: Karey

Karey — Thu, 16 Nov 2023 16:04:56 +0000

Would I be able to get a decent bread using a roaster oven and dutch oven with no lid? I can put water in the roaster oven insert to create a steamy environment!

By: Kristen Chidsey

Kristen Chidsey — Tue, 14 Nov 2023 12:00:00 +0000

In reply to Liz. Hi Liz! Without seeing the other recipe, I can not speak to its differences. Even slight variations in ingredients will drastically change things when baking.

By: Liz

Liz — Mon, 13 Nov 2023 18:05:37 +0000

In reply to Kristen Chidsey. I’ve made this one, and tweaked another one. Only has to rise 2 hours, and has pretty much the same measurements. Why does this one need to proof for so long, and the other doesn’t?

By: Kristen Chidsey

Kristen Chidsey — Tue, 07 Nov 2023 19:02:19 +0000

In reply to Terry Fardon. Hi Terry! One recipe uses whole wheat flour, the other all-purpose. It changes the proportions :)

By: Terry Fardon

Terry Fardon — Mon, 06 Nov 2023 21:04:58 +0000

Wondering why the rise time is so much longer than it is for the bread without the nuts and cranberries? And why less flour than that no-knead bread recipe? Thanks

By: Kristen Chidsey

Kristen Chidsey — Sun, 14 May 2023 19:51:31 +0000

In reply to John. Yes! Enjoy!

By: John

John — Sun, 14 May 2023 17:36:54 +0000

Can I use bread flour instead of all purpose and white wheat?

By: Kristen Chidsey

Kristen Chidsey — Sun, 05 Feb 2023 13:53:28 +0000

In reply to Jacque Self. Hi Jacque! White wheat flour should work fine. As for why your dough was dry, it may be that you used too much flour. Be sure to spoon your flour into your measuring cup for accuracy, rather than scooping directly into the cup.

By: Jacque Self

Jacque Self — Sat, 04 Feb 2023 23:40:15 +0000

I could only find organic white wheat. Will that make a difference? Also my dough was dry not wet and sticky. Help☹️
Jacque

By: Kristen Chidsey

Kristen Chidsey — Mon, 31 Oct 2022 17:41:05 +0000

In reply to Kathleen. Hi Kathleen! I am so happy you enjoyed the bread so much! The crust may have been so crusty if your dutch oven is thinner. would suggest maybe cutting the cooking time by 5 minutes.

By: Kathleen

Kathleen — Mon, 31 Oct 2022 15:12:48 +0000

Delicious bread ..just made it this morning and sent my kids to school for their lunch. Of course, I also had to try it. I made it exactly as directed and although it is tasty, my crust was super crunchy...maybe just a little too crunchy. Would cutting the baking time down make the crust a little softer?

By: Kristen Chidsey

Kristen Chidsey — Wed, 18 May 2022 19:07:51 +0000

In reply to Monica. Leave it on the counter :) Enjoy!

By: Monica

Monica — Wed, 18 May 2022 18:57:44 +0000

In reply to SEEDS of healthy life. Did you proof it overnight on the counter or in the fridge? Thanks.

By: Amy

Amy — Sat, 19 Feb 2022 16:36:33 +0000

First time making and this came out great! A few errors on my part but was able to fix those errors. Did not realize yeast should not be near salt. Be careful when putting ingredients together. Used water that may have been too hot, yeast that may not have been fresh enough. After an easy mix of ingredients, set aside for 18 hr proof. After the 18 hrs, dough had not risen at all. Looked the same as when I mixed it. Decided to consult the Internet rather than throw it away. Took 1 tsp of new yeast and put it in 1/4 cup of water that read 100-110 degrees. Also added a sprinkle of sugar (maybe 1/8 tsp) to the water before adding the yeast. Set aside covered with a towel for 10 min. Water was foamy, a good sign! Added it to the dough along with some extra flour (a few Tablespoons) to get the right consistency. Back to proofing. This time the dough had risen, and I was able to proceed with the recipe as written. My loaf was golden brown after 30 minutes, so I loosely put foil over the top for the last 20 minutes, no cover on Dutch Oven. Can’t believe how delicious it came out - crisp, crusty outside and soft and moist inside. We loved it!

By: Kristen Chidsey

Kristen Chidsey — Mon, 08 Nov 2021 11:46:52 +0000

In reply to Tayyibah Amatullah. Hi Tayyibah! This is one recipe I have not tested using a 1:1 gluten-free flour blend. I highly doubt it would work in this recipe, but if you do experiment with it, please let us know if it turns out.