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No-Knead Harvest Bread Recipe

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This recipe for No-Knead Harvest Bread, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 1/4 cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
1 3/4 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped pecans or walnuts
13 3/4 ounces Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
4 ounces King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
14 ounces cool water
3 1/4 ounces dried cranberries
3 ounces golden raisins
4 ounces coarsely chopped pecans or walnuts

Directions:
Directions:
1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.

2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.

3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.

4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14? to 15? long lidded stoneware baker; 9? x 12? oval deep casserole dish with cover; or 9? to 10? round lidded baking crock.

5) Place the dough in the lightly greased pan, smooth side up.

6) Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.

7) Place the bread in the cold oven. Set the oven temperature to 450F.

8) Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205F. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Number Of Servings:
Number Of Servings:
1 loaf
Personal Notes:
Personal Notes:
Nutrition Facts : Serving Size 77g
Servings Per Batch 16
Amount Per Serving: Calories 196 Calories from Fat 49 Daily Value* Total Fat 5g Saturated Fat 1g
Trans Fat 0g Cholesterol 0 Sodium 293mg
Total Carbohydrate 33g Dietary Fiber 3g
Sugars 7 Protein 5g

I got this recipe from www.kingarthurflour.com/recipes

 

 

 

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