Cranberry Orange Dutch Oven Crusty Bread

Cranberry Orange Dutch Oven Crusty Bread

Weather: 30 degrees, a light dusting of fresh snow

After Christmas, my sister, Nadia, began posting lovely photos on Facebook of some mouth-watering cranberry orange artisan loaves she was making and giving to friends as gifts. Of course, I poked her for the recipe. She replied saying that it was my Dutch Oven Crusty Bread with cranberry and orange added. She said that everyone loved them and she kept getting requests for the recipe. With her suggestions, I soon made a loaf. Although I haven’t gotten to sample her version (and hers may very well be even better!), this is one very special loaf of bread. In this somewhat serendipitous long-distance collaboration, she and I have developed a recipe together. How happy.

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You’ll get the same crackly, crunchy crust and same tender interior with those nice yeasty pockets as the original recipe – but you’ll also get mouthfuls of moist, tangy cranberries, a little burst of citrus from the orange, and a subtle sweetness all around. For some handy step-by-step photos, visit the original Dutch Oven Crusty Bread recipe. Enjoy.

Cranberry Orange Dutch Oven Crusty Bread

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  • 3c flour
  • 1t yeast
  • 1t salt
  • 1c dried cranberries
  • zest of two oranges
  • 1 ½ c warm water

In a large mixing bowl, whisk together flour, yeast, salt, cranberries, and zest. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.

Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.

Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.

 

27 comments
KathyinMI
KathyinMI

How much orange juice do you add? It is in the instructions but not in the list of ingredients. I can't wait to make this bread! 

Cara35
Cara35

Kathi I squeeze every drop out of the 2 oranges i can and get about a half cup. I supplement the rest with warm room temp water. This bread is divine! My oven is very true to its temperature. It doesn't go warmer or cooler. After the thirty minutes i remove the cover and bake exactly 10 minutes more for perfect bread. Good luck!

Lynn in Kasilof
Lynn in Kasilof

In the instructions you say to add the orange juice and water... but I don't see orange juice listed in the ingredients.  I'm guessing you juice the two oranges and add water to make 1 ½ cups?

Cara35
Cara35

I bought my first cast-iron Dutch oven specifically to make this bread and I was not disappointed. It's super easy and absolutely delicious! Only thing is the recipe doesn't list orange juice though it's mentioned in the directions. I squeezed what I could from the oranges (bout half a cup) and finished with the water. So so good and makes a lovely gift!

RosemaryEasterday
RosemaryEasterday

Looks good. Any tips on how I could alter this recipe so that I could make a similar variation without the dutch oven? Looking for a good cranberry orange yeast bread to make for my boyfriend's family, but I'm a college student on a budget so purchasing a dutch oven isn't really an option. Thanks!

Shannon Marie
Shannon Marie

Do you have any experience in using this enamel Dutch oven on a wood cook stove. Currently I live in DC, but my husband is taking a voluntary transfer next spring, and we are in the process of building our log cabin in Palmer. I hope to do a lot of wood stove cooking then. Thanks for any reply and the wonderful blog. I'm enjoying looking around!

Cheryl
Cheryl

Hi. Is there supposed to be sugar in the ingredient list as there is sugar in the instructions. Thank you much.

Dianne
Dianne

I made the bread, and it is very tasty, but the texture is too dense and chewy.  I'm wondering if more yeast would work better or what else might have gone wrong.

Dianne
Dianne

I am getting ready to make this bread, and I have never made this kind (in the dutch oven) before.  I notice that you call for 1 teaspoon of yeast.  My yeast package has 2 1/4 tsp. in each package, which I guess is the usual amount used in regular bread recipes.  It's dry active yeast - not instant or quick rise.   Should I just use the 1 teaspoon?

Cheryl
Cheryl

Hi there. Love your website. Do you have to add oil to the Dutch oven before you put the loaf in? It doesn't stick? Thanks for great recipes! Cheryl

Paula
Paula

How fun to find another Alaska blogger!  I love your blog!  Come by and visit me at Home In Douglas.

Amy
Amy

Do you just leave it on the counter overnight or does it need to be refrigerated?

Dianne
Dianne

Does the "t" mean a tablespoon or a teaspoon?

Rotorwife
Rotorwife

Just found your blog!  Love it!  I live in south Florida and it's hot here, but this cranberry bread recipe seems like it would be good year round wherever you may live.  Thanks so much for the great recipes and beautiful pictures!   

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  1. […] together well. I prefer the Asiago version, but I noticed the blogger of the recipe also has a cranberry-orange version that I may have to test in the near […]

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