No Knead Cranberry Hazelnut Bread

This is one of my favorite breads to serve toasted in the morning for breakfast. At 9:00 a.m. on Tuesday, I mixed the bread ingredients in a bowl, covered it with plastic wrap and let it sit overnight on the kitchen counter. 

The next morning, I turned on the oven to 475 degrees, heated the cast iron dutch oven and baked a loaf of bread to accompany our breakfast. 

Mix these ingredients together, and let the bowl sit on the counter overnight. Then follow the instructions on this link for baking. Sally's Baking Addiction.

• 3 cups flour plus 2 TB. 
• 2 teaspoons coarse sea salt 
• 1/2 teaspoon Red Star Platinum yeast (instant yeast)
• 3/4 cup chopped nuts 
• 3/4 cup dried cranberries
• 1 Tablespoon honey
• 1 and 1/2 cups warm water 

• 6 quart or higher dutch oven or any large oven-safe pot with a lid (lid is crucial-- see post)

My notes: I used a three quart dutch oven, and made two small loaves. We eat one, and freeze one. 

This bread is very easy to make. Once you make it, you will be able to make it with your eyes closed. 

Enjoy!

Deb