Cranberry Pecan No-Knead Bread

 Ingredients:

1/2 tsp yeast

 1 1/2 C warm water (110 degrees)

1 tsp sugar

2 tsp salt

3 C plus 2 Tbls flour

1 tsp cinnamon

1 Tbls honey

3/4 C dried cranberries

3/4 C chopped nuts (calls for walnuts-I use pecans)

Directions:

Let yeast, sugar and warm water proof for about 10 min.

Whisk salt, flour and cinnamon together.   Add yeast mixture and hooney and mix (I just use Kitchen-Aid).  Stir in cranberries and pecans.   Dough will be sticky.  Cover and let set for 18 hrs.

(I mix this up in evening and bake off after church on Sunday)

Transfer dough to floured piece of parchment and fold over a few times and form into ball shape.  Cover and let rise 30 min.   While dough is rising, preheat your dutch oven at 450 degrees for 30 min.

Score dough with an X on top and bake in dutch oven on the parchment for 30 min with lid on.  Remove lid and bake for an additional 8-10 min.   Remove from dutch oven and let cool.

I have made it with 1/2 wheat flour and I'm going to try and add sunflower seeds.  But--- I love this bread!

(Nancy Bertholdt)