No-Knead Cinnamon Cranberry Breakfast Loaf -

Indulge in the delightful aroma of freshly baked bread with this No-Knead Cinnamon Cranberry Breakfast Loaf. Perfect for a cozy morning, this loaf blends the warm essence of cinnamon with the tartness of dried cranberries, making every slice a comforting treat. Not only is this loaf easy to make, but it’s also forgiving for novice bakers!

Why You Will Love This Recipe

This No-Knead Cinnamon Cranberry Breakfast Loaf is a fantastic way to start your day. The combination of flavors in this loaf offers a unique twist on traditional bread, and its no-knead process allows the dough to develop flavor naturally while you sleep! Additionally, it makes for a perfect brunch item, snack, or even dessert. Assuming you can resist the temptation to eat it all in one sitting!

Ingredients

Here’s what you’ll need to create this delicious breakfast loaf:

3 cups all-purpose flour
1/2 teaspoon instant yeast
1 teaspoon salt

1 tablespoon ground cinnamon
2 tablespoons brown sugar
3/4 cup dried cranberries

1 1/2 cups warm water
Butter or oil, for greasing

Directions

This no-knead loaf is incredibly straightforward. Follow these steps:

Step 1: In a large mixing bowl, whisk together the flour, yeast, salt, cinnamon, and brown sugar until well combined.
Step 2: Stir in the dried cranberries, ensuring they are evenly distributed throughout the flour mixture.
Step 3: Add the warm water to the flour mixture and mix until a sticky dough forms.

Step 4: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours.
Step 5: After the dough has risen, turn it onto a floured surface and shape it into a round loaf. Let it rest for 30 minutes.
Step 6: Meanwhile, preheat your oven to 450°F (230°C) with a Dutch oven inside.

Step 7: Carefully place the dough into the preheated Dutch oven. Cover and bake for 30 minutes.
Step 8: After 30 minutes, uncover the pot and bake for another 10-15 minutes until the loaf is golden brown.
Step 9: Remove the bread from the oven and allow it to cool before slicing.

Pro Tips for Making No-Knead Cinnamon Cranberry Breakfast Loaf

Let your dough rise for a full 18 hours if you prefer a stronger flavor.
Use a digital kitchen thermometer to ensure your water is warm, not hot, which can kill the yeast.
Experiment with different add-ins, such as walnuts or pecans, for added texture and flavor.

Keep an eye on the loaf as it bakes since oven temperatures can vary.
Slice the loaf only after it has completely cooled to maintain its structure.

Frequently Asked Questions

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but it may result in a denser loaf. Consider using a mixture of whole wheat and all-purpose flour for better texture.

2. How should I store leftovers?

Wrap the cooled loaf in plastic wrap and store it at room temperature for up to three days. For longer storage, freeze slices in an airtight container.

3. Can I use fresh cranberries instead of dried cranberries?

Fresh cranberries are more tart than dried ones. If you choose to use them, consider adding more sugar to balance the tartness.

4. How can I make this loaf sweeter?

To make it sweeter, you can increase the amount of brown sugar or add a drizzle of honey or maple syrup on top before baking.

5. Can I add spices other than cinnamon?

Absolutely! Nutmeg or pumpkin spice would also pair wonderfully with the cranberries for a different flavor profile.

Conclusion

This No-Knead Cinnamon Cranberry Breakfast Loaf is not only easy and delicious but also a wonderful way to enjoy homemade bread without the fuss of kneading. Perfect for breakfast or an afternoon snack, you won’t regret giving this recipe a try. Embrace the magic of simple ingredients and let your kitchen fill with the heavenly aroma of cinnamon and cranberries!