Thanksgiving is just around the corner and, in true 2020 fashion, it will look and feel different this year. I love making Thanksgiving dinner, and though we typically don’t host Thanksgiving, I always make one a few days later, just for us. Well for this year, it will be a Thanksgiving dinner for two + baby (sorry Lucy, after the infamous “pie incident of 2018” you’ll be enjoying kibble on a leash). I’m not going to lie, I’m super sad to not be spending this year chasing nieces and nephews, and introducing them to their newest cousin, but I’m thankful we’re able to celebrate from afar and know that everyone is safe. I recently saw a quote that I think is the perfect perspective for this year:
“This is not the year to get everything you want. This is the year to appreciate everything you have.”
Author unknown
Now, onto the good stuff! I have been making this No-Knead Cranberry Pecan Bread for years and it’s finally ready to share 🎉 Let me convince you to make it.
- It’s homemade bread
- It’s DAMN GOOD
- No kneading necessary
- Please see points 1 – 3
Let’s get that bread 🙌
How do no-knead breads work?
Rather than forming structure in a no-knead bread by kneading (kneading develops gluten which gives bread a springy structure), we achieve this with a long fermentation (rising) process. The gluten is able to mature on its own, and you can save the arm workout for another day.
What is bread scoring and why do I need to do it?
Scoring a bread literally means cutting into the dough prior to baking. I’m sure you’ve seen the ornately scored breads in a bakery (or on Instagram), and it’s not just for show! When you bake a bread, the air in the loaf starts to expand, causing the bread to rise. Scoring the bread allows for a controlled place for the air to escape (rather than cracking on the side etc), can add a pretty design, and prevents large air pockets from forming. As an aside, no-knead breads are not ideal for ornate scoring because the dough is very wet.
Ingredients
- 3 1/4 cups (400g) Bread Flour
- 3 tsp (20g) Sea Salt
- 1/4 tsp (1g) Instant Yeast
- 3/4 cup (95g) Chopped Pecans or Chopped Walnuts
- 3/4 cup (105g) Dried Cranberries or Dried Cherries
- 1 tbsp (10g) Maple Syrup
- 1 1/2 cups Warm Water 110 degrees or cooler
Instructions
Combine the flour, salt, yeast, pecans, cranberries, and maple syrup in a large bowl or dough bucket.
Add in the warm water and mix until combined. The dough will be very wet and sticky. Shape the dough into a ball (ok, more like something vaguely in the round category), and tightly cover the bowl with plastic wrap or if using a bucket, you can fasten the lid.
Allow to rise at room temperature for 12 – 18 hours. In that time, the dough will double in size, will be very wet and get nice and bubbly.
Turn the dough out onto a lightly floured surface and loosely shape the dough into a ball. Transfer dough onto a large piece of high heat safe parchment paper, and use a sharp knife to score an X into the top of the dough. Scoring the dough helps the bread to expand evenly while baking.
Cover the dough loosely with plastic wrap and let rest for 30 minutes. While the dough is resting, preheat the oven to 475°F and place your dutch oven with the lid or a heavy pot in the oven to preheat as well. After the 30 minute rise, carefully remove the pot from the oven, place the dough WITH the parchment paper into the pot and cover with the lid.
Bake for 25 minutes. Remove the lid and continue baking for 8 – 10 minutes until the bread is a nice golden brown. Remove the pot from the oven, carefully remove the bread from the pot by lifting the parchment paper and allow the loaf to cool on the counter or a rack for 30 minutes before slicing.
I mean, come on 😍 Seriously, get this No-Knead Cranberry Pecan Bread into your life (and your belly) ASAP. Wishing you and yours a happy and healthy Thanksgiving.
Show me that Thanksgiving inspo
Follow me on Instagram and tag @500spatulas so I can see all the recipes you make. 👩🍳
No-Knead Cranberry Pecan Bread
Ingredients
- 3 1/4 cups (400g) Bread Flour
- 3 tsp (20g) Sea Salt
- 1/4 tsp (1g) Instant Yeast
- 3/4 cup (95g) Chopped Pecans or Chopped Walnuts
- 3/4 cup (105g) Dried Cranberries or Dried Cherries
- 1 tbsp (10g) Maple Syrup
- 1 1/2 cups Warm Water 110 degrees or cooler
Instructions
- Combine the flour, salt, yeast, pecans, cranberries, and maple syrup in a large bowl or dough bucket. Add in the warm water and mix until combined. The dough will be very wet and sticky. Shape the dough into a ball (ok, more like something vaguely in the round category), and tightly cover the bowl with plastic wrap or if using a bucket, you can fasten the lid. Allow to rise at room temperature for 12 – 18 hours. In that time, the dough will double in size, will be very wet and get nice and bubbly.
- Turn the dough out onto a lightly floured surface and loosely shape the dough into a ball. Transfer dough onto a large piece of high heat safe parchment paper, and use a sharp knife to score an X into the top of the dough. Scoring the dough helps the bread to expand evenly while baking.
- Cover the dough loosely with plastic wrap and let rest for 30 minutes. While the dough is resting, preheat the oven to 475°F and place your dutch oven with the lid or a heavy pot in the oven to preheat as well. After the 30 minute rise, carefully remove the pot from the oven, place the dough WITH the parchment paper into the pot and cover with the lid. Bake for 25 minutes. Remove the lid and continue baking for 8 – 10 minutes until the bread is a nice golden brown. Remove the pot from the oven, carefully remove the bread from the pot by lifting the parchment paper and allow the loaf to cool on the counter or a rack for 30 minutes before slicing.
