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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.

Cranberry Orange Dutch Oven Crusty Bread

Cranberry Orange Dutch Oven Crusty Bread

Cranberry Orange Dutch Oven Crusty Bread

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

Cranberry Orange Dutch Oven Crusty Bread

Ingredients

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

Instructions

  1. In a large mixing bowl, whisk together flour, yeast, salt, cranberries, and zest. Add orange juice and 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.
  2. 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.
  3. 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.
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Cranberry Orange Dutch Oven Crusty Bread

 

25 comments
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!   

alaskafromscratch
alaskafromscratch moderator

@RosemaryEasterday A crusty exterior is achieved with steam. If you don't have a dutch oven, you can try the method I use for my French loaves, which is to toss water onto the hot oven floor just before closing the door to bake the bread, producing steam (http://www.alaskafromscratch.com/2012/09/06/french-bread/). Another way to do this is to use a squirt bottle and spray water into the oven during the baking process. If you try this recipe without a dutch oven, I'd love to hear how it turns out for you. Hope this helps!

alaskafromscratch
alaskafromscratch moderator

 @Shannon Marie So happy you found me and that you're enjoying my blog! A log cabin in Palmer sounds wonderful. Unfortunately, I don't have any experience with wood stove cooking since our home here doesn't include a wood stove (although I would love to have one eventually). :( Sorry that I can't be more help in this area.

alaskafromscratch
alaskafromscratch moderator

Thank you for catching that! I will revise the recipe. No sugar. Hope the bread turns out wonderfully for you! 

alaskafromscratch
alaskafromscratch moderator

My apologies for not getting this yesterday (my comment notification system has been on the fritz). I use Active Dry Yeast, just 1 teaspoon. 

alaskafromscratch
alaskafromscratch moderator

I've never had a loaf stick, but if you're concerned about it, it can't hurt to go ahead and spray it first just to be safe. :) Enjoy!

alaskafromscratch
alaskafromscratch moderator

Hi Dianne, t = teaspoon and T = tablespoon. You can find all the site abbreviations on the FAQ page, for future reference. Hope you enjoy the bread! :) 

Cheryl
Cheryl

Came out delicious!!! Thank you for a great recipe. Cheryl

Cheryl
Cheryl

Hi there. Just put the dough on the counter. Will bake tomorrow am. Looking forward to it. Thanks again for getting back to me. Cheryl

Cheryl
Cheryl

 @alaskafromscratch OK - thank you much.  I will try it this weekend and will forego the oil if you've never had a problem w/it :)...   Thanks again!  Cheryl

alaskafromscratch
alaskafromscratch moderator

@Cheryl great! So happy to hear that. Thanks for letting me know.

Trackbacks

  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 […]