Description
3 cups all-purpose flour
2 tsp salt
½ tsp instant yeast
1 tbsp sugar
1 tsp ground cinnamon
1 ½ cups warm water (110°F)
½ cup dried cranberries
⅓ cup crumbled goat cheese
1 tbsp honey (optional, for extra sweetness)
Directions:
In a large mixing bowl, whisk together flour, salt, yeast, sugar, and cinnamon.
Add warm water and stir until a sticky dough forms. Fold in dried cranberries and crumbled goat cheese.
Cover the bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours until doubled in size and bubbly.
Preheat the oven to 450°F (230°C). Place a Dutch oven inside to heat for 30 minutes.
Turn the dough onto a floured surface and shape it into a rough ball. Let it rest for 30 minutes.
Carefully transfer the dough into the preheated Dutch oven. Cover and bake for 30 minutes.
Remove the lid and bake for an additional 10-15 minutes until golden brown.
Let cool before slicing. Drizzle with honey if desired. Enjoy!
Prep Time: 10 minutes (plus resting time) Cooking Time: 40 minutes Total Time: 50 minutes (plus resting) Kcal: 220 per slice Servings: 8 slices
Step-by-Step Guide
Follow these detailed instructions for perfect no-knead cranberry goat cheese bread.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the flour, salt, instant yeast, sugar, and cinnamon.
- Form the Dough: Add the warm water and stir with a wooden spoon until no dry flour remains. The dough will be very sticky and shaggy.
- Add Mix-Ins: Gently fold in the dried cranberries and crumbled goat cheese until just distributed. Avoid overmixing.
- First Rise: Cover the bowl tightly with plastic wrap. Let it rest at room temperature (70-75°F) for 12-18 hours. The dough should double and look bubbly.
- Preheat: Place your Dutch oven (with lid) into your cold oven. Preheat to 450°F (230°C). Let it heat for a full 30 minutes after the oven reaches temperature.
- Shape: Turn the risen dough onto a well-floured surface. With floured hands, gently shape it into a rough ball by folding the edges toward the center. Let it rest, seam-side down, for 30 minutes.
- Bake Covered: Carefully remove the hot Dutch oven. Transfer the dough into it (parchment paper can help). Cover with the lid and bake for 30 minutes.
- Bake Uncovered: Remove the lid and bake for another 10-15 minutes until the crust is deep golden brown.
- Cool: Transfer the bread to a wire rack. Let it cool completely for at least 1 hour before slicing.
Serving Suggestions
This bread is incredibly versatile. For breakfast, toast slices and spread with cream cheese or butter. It pairs beautifully with soups and salads. For a cheese board, serve alongside sharp cheddar, walnuts, and a drizzle of honey. The sweet and savory profile also makes it an excellent base for turkey or chicken sandwiches.
How-to Summary
Mix dry ingredients, add water and mix-ins, and let rise for 12-18 hours. Shape the dough, let it rest, then bake covered in a preheated Dutch oven at 450°F for 30 minutes. Finish baking uncovered for 10-15 minutes until golden. Cool completely before slicing.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes, but you should activate it first. Dissolve it in the warm water with the sugar for 5-10 minutes before adding to the dry ingredients.
My dough didn’t rise much. What happened? The room may have been too cold, the yeast could be old, or the water may have been too hot and killed the yeast. Ensure a warm spot and check yeast expiration dates.
Can I make this without a Dutch oven? Yes. Use a heavy baking sheet or pizza stone. Place a pan of boiling water on the oven’s bottom rack to create steam for the first 20 minutes of baking.
How should I store the bread? Store at room temperature in a paper bag for up to 2 days for best crust. For longer storage, wrap tightly in plastic and freeze for up to 3 months.
Can I substitute the goat cheese? Absolutely. Feta, blue cheese, or even a sharp cheddar would work well. For a dairy-free version, use chopped olives or sun-dried tomatoes.
Common Mistakes to Avoid
- Using Hot Water: Water above 110°F can kill the yeast. Use a thermometer.
- Overmixing After Adding Fruit/Cheese: This can deflate the dough and create a dense crumb. Fold gently.
- Skipping the Preheating Step: The Dutch oven must be scorching hot to create an instant “oven spring” for a good rise.
- Slicing While Warm: The interior is still setting. Slicing too soon results in a gummy texture.
- Not Measuring Flour Correctly: Spoon flour into your measuring cup and level it off. Scooping directly packs the flour, leading to a dry dough.
Conclusion
This no-knead cranberry goat cheese bread is a masterpiece of minimal effort and maximum flavor. The long fermentation develops a complex taste and an open, airy crumb, while the mix-ins offer delightful sweet and tangy notes in every bite. By following the step-by-step guide and avoiding common pitfalls, you can reliably create artisan-style bread that will impress with its simplicity and delicious results. Happy baking!