Crusty Cranberry Bread With Caramel Almonds (Almost No Knead)
photo by C. Taylor
- Ready In:
- 3hrs 15mins
4 one pound loaves
For the caramel almonds
- 1 cup almonds (roughly chopped)
- 3 tablespoons butter
- 1⁄2 cup brown sugar, packed
- 1⁄2 teaspoon cinnamon
For the dough
- 2 tablespoons yeast
- 3 cups warm water
- 6 1⁄2 cups flour (I used bread flour but all purpose is ok)
- 1 tablespoon salt
- 3 tablespoons vanilla extract
- 1⁄2 cup brown sugar
- 1 1⁄3 cups dried cranberries
For the topping
- 5 tablespoons butter (room temp)
- 1⁄2 cup almonds, chopped fine
- 1⁄3 cup brown sugar
- 1 cup hot water
- For the caramel almonds: In a nonstick saucepan heat the ingredients for the caramel almonds over med. high heat for about 8 min until thick and bubbly. Spread out on a non stick pan, and cool in the fridge. Once cool seperate into little pieces and leave at room temperature.
- For the dough: In a VERY large bowl add the yeast, then the water, flour, brown sugar, and vanilla extract. Mix well until all the flour has been incorporated. Cover bowl with plastic wrap (sprayed with butter spray). Set in a warm area to rise for 2 hours (I turn my oven to warm for 3 minutes, turn it off, and then put my dough to rise in there. Just make sure it's not too hot.).
- When the dough has risen, you may at this point put it in the fridge to use at a latter time or use now.
- When ready to use, cut away about 1/4 of the dough from the rest, and gently mix in a 1/4 of the cranberries and caramelized almonds, until well incorporated. Form into a ball by tucking the edges of dough under until it forms a tight ball.
- Place on a non stick pan (I like to use the non stick foil) and let it rise in a warm area for another 30 minutes.
- Meanwhile, preheat oven to 375 degrees, with a shallow metal pan on the bottom rack. Mix together the topping ingredients.
- Once the dough has risen, top off with 1/4 of the topping and place on the middle rack. Before closing the door, toss the 1 cup of hot water into the metal pan, closing the door quickly to trap the steam. Bake for 25 to 30 minutes.
Questions & Replies
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OH MY GOD!! This is fantastic. I used half the dough so I have a huge loaf and still have enough in the fridge for 2 more smaller ones. I used a pizza stone. I ran out of almonds so I used walnuts in the topping. This is as good (if not better) than anything you would get at a high end bakery. Thanks Chrissy T.
My kids loved this and it was their favorite of the no knead breads we've tried so far. I, however, could have done without the topping. The bread itself contains sugar, the caramel almonds contain sugar and I just really feel you don't need the additional sugar, butter and nuts in the topping. Also, the topping tends to crumble off when you cut it so you end up eating it off the cutting board instead of on the bread. Otherwise, this bread was awesome, would probably make a great french toast and I am definitely making it again, sans topping. I am also going to try it with pecans as I think the candied pecans would be delicious in this. Candied pecans are another one of those things we enjoy here in Charleston!!!
My bread turned out more as 4 star, but I'll give it a 5 because I didn't follow to a T. I cut the recipe in half, and therefore probably could have used more flour. It rose well the first time, but after shaping it didn't rise well. Perhaps I should have made into a tighter ball, rather than a flatter circle. Also may use more cranberries next time.
Wonderful Recipe! I followed the recipe exactly and it turned out delicious! My daughter declared this to be the BEST bread I've made thus far. The Caramelized Almonds taste just like what I've purchased for $12-$15/bag here in Charleston, SC! We've been eating this for breakfast and loving it. Thanks for posting!
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RECIPE SUBMITTED BY
I live in a beautiful seaside town in Massachusetts with my husband, 2 daughters and 2 cats. When not experimenting in the kitchen, I'm writing steampunk romance (Not sure what that is? Check out my website!). Recently agented, I hope to see my books in print soon. Can't wait! <img src="http://www.recipezaar.com/members/home/454328/zaar%20photo.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Amelia (2 y.o. here) enjoying a cider donut after apple picking. <img src="http://www.recipezaar.com/members/home/454328/zaar%202.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Maeve (4 y. o. here) I love cooking and can't resist trying to figure out what ingredients went into a good meal. I'm not really one for measuring, and usually just make things up as I go along. My brain tends to shut down at the sight of too many ingredients in a recipe (must be A.D.D. or something) so that's something I'm trying to work on. Most of my recipes are quick and easy to make, since I'm usually trying to get dinner out in a hurry. My family is Greek and my husband is Irish, but also lived in Spain for several years, so my cooking tends to reflect those cultures, but in general we're fairly adventurous. Feel free to zmail me! Please click below to help feed animals at local shelters. It's free! It also links to other great sites where you can help with just a click. Update: Just got a new camera, so hopefully my pictures will improve drastically. I had been using the camera on my cell. Needless to say the pics weren't great. I'll try retaking any that I've already posted. http://www.theanimalrescuesite.com/cgi-bin/WebObjects/CTDSites.woa