introduction
This Cranberry Raisin Walnut Cinnamon Artisan Bread is a soft, slightly sweet loaf with a warm cinnamon scent. It has chewy dried fruit and a nice nut crunch. If you like fruit breads, try banana bread with pancake mix for another simple loaf idea.
why make this recipe
Make this bread because it uses common ingredients and gives big flavor with little work. It works for breakfast, snacks, or toast. For other oven-baked sides and ideas, you can read about Does Pizza Hut make garlic bread to compare simple bread choices.
how to make Cranberry Raisin Walnut Cinnamon Artisan Bread
This recipe is mostly hands-off after you mix the dough. You let it rise, shape it, and bake it in a hot oven or Dutch oven to get a crusty outside and soft inside. For different bread shapes or mix-ins, see a basic garlic bread pizza recipe for idea swaps and formats.
Ingredients :
3 1/2 cups bread flour, 1 1/2 cups warm water, 2 1/4 teaspoons active dry yeast, 1 1/2 teaspoons salt, 2 tablespoons sugar, 1 1/2 teaspoons ground cinnamon, 3/4 cup dried cranberries, 1/2 cup raisins, 3/4 cup chopped walnuts, 1 tablespoon extra flour for shaping
Directions :
- In a large bowl, stir together the warm water, sugar, and active dry yeast. Let it sit for 5 to 10 minutes until foamy.
- Add the bread flour, salt, and ground cinnamon. Mix until a shaggy dough forms and no dry streaks remain.
- Fold in the dried cranberries, raisins, and chopped walnuts until evenly distributed throughout the dough.
- Cover the bowl and let the dough rise in a warm spot for 2 hours, or until puffy and doubled in size.
- Turn the dough onto a lightly floured surface and shape it into a round loaf.
- Place the dough on parchment paper or into a floured proofing bowl, cover loosely, and let it rise again for 30 to 45 minutes.
- Preheat the oven to 450°F. If using a Dutch oven, preheat it as well.
- Transfer the dough into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for 10 to 15 minutes more, until the loaf is deep golden brown.
- Cool completely on a wire rack before slicing and serving.
how to serve Cranberry Raisin Walnut Cinnamon Artisan Bread
Slice the bread thin for toast or thicker for a sandwich. Serve with butter, cream cheese, or a light honey spread. It pairs well with tea or coffee. Warm a slice slightly to bring out the cinnamon and fruit.
how to store Cranberry Raisin Walnut Cinnamon Artisan Bread
Keep the cooled loaf in a paper bag or wrapped in a clean towel at room temperature for 2 to 3 days. For longer storage, slice and freeze in a sealed bag for up to 3 months. Thaw slices at room temperature or toast from frozen.
tips to make Cranberry Raisin Walnut Cinnamon Artisan Bread
- Use warm water (not hot) to help the yeast wake up.
- Do not add too much flour when shaping; use the 1 tablespoon extra flour only if needed.
- For better flavor, let the dough rise in a warm, draft-free spot. For more cinnamon ideas and simple mixes, check honey and cinnamon for memory recipe.
variation (if any)
- Swap walnuts for pecans or almonds for a different crunch.
- Use all cranberries or all raisins if you prefer one fruit.
- Add a light glaze of orange juice and powdered sugar after baking for a sweet finish. For dessert cookie pairings, try rose and pistachio shortbread cookies as a companion treat.
FAQs
Q: Can I use all-purpose flour instead of bread flour?
A: Yes. The loaf will be a bit less chewy but will still work.
Q: Do I need to soak the dried fruit first?
A: No. The fruit will soften during mixing and baking.
Q: Can I make smaller rolls instead of one loaf?
A: Yes. Divide the dough into pieces, shape them into rolls, and reduce the second rise time before baking.
Q: What if my dough is sticky when I shape it?
A: Lightly flour your hands and the work surface. Use the extra tablespoon of flour if needed, a little at a time.
Cranberry Raisin Walnut Cinnamon Artisan Bread
Ingredients
Method
- In a large bowl, stir together the warm water, sugar, and active dry yeast. Let it sit for 5 to 10 minutes until foamy.
- Add the bread flour, salt, and ground cinnamon. Mix until a shaggy dough forms and no dry streaks remain.
- Fold in the dried cranberries, raisins, and chopped walnuts until evenly distributed throughout the dough.
- Cover the bowl and let the dough rise in a warm spot for 2 hours, or until puffy and doubled in size.
- Turn the dough onto a lightly floured surface and shape it into a round loaf.
- Place the dough on parchment paper or into a floured proofing bowl, cover loosely, and let it rise again for 30 to 45 minutes.
- Preheat the oven to 450°F. If using a Dutch oven, preheat it as well.
- Transfer the dough into the hot Dutch oven, cover, and bake for 30 minutes.
- Remove the lid and bake for 10 to 15 minutes more, until the loaf is deep golden brown.
- Cool completely on a wire rack before slicing and serving.