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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.
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.
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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.
funsizesarge on 1.8.2013
Do you have recommendations for those without a Dutch Oven to bake this?