The Pioneer Woman Tasty Kitchen
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Cranberry Orange Dutch Oven Crusty Bread

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Dutch Oven Crusty Bread goes fruity with this fantastic cranberry orange version. Crackly on the outside, tender and bursting with citrus and sweetness on the inside.

Ingredients

  • 3 cups Flour Plus Extra For Your Work Surface
  • 1 teaspoon Yeast
  • 1 teaspoon Salt
  • 2 teaspoons Sugar
  • 1 cup Dried Cranberries
  • 2 whole Oranges, Zested
  • ½ cups Freshly Squeezed Orange Juice
  • 1 cup Warm Water

Preparation

In a large mixing bowl, whisk together flour, yeast, salt, sugar, cranberries, and zest. Add orange juice and water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.

Preheat oven to 450 F. Place a cast iron Dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.

Remove hot pot from the oven and carefully set the dough inside. Cover the pot and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.

2 Comments

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Alaska from Scratch on 1.8.2013

I have gotten successful reports from readers who made this in a large, oven-safe, ceramic crock with a lid.

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funsizesarge on 1.8.2013

Do you have recommendations for those without a Dutch Oven to bake this?

One Review

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food4friends on 4.3.2013

WOW!! Super easy and delicious. Took it to LYS (local yarn store), and was asked for the recipe several times. Thanks so much for sharing.
I used parchment paper when baking the bread, it was just easier for me to get it in and out of the pan.

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