Artisan Baking: Cranberry-Pecan Bread

5 Minute Bread New York Times Southern Style Bread Rebecca Gordon Buttermilk Lipstick Southern Hostess Tailgating RecipesArtisan Baking

You can enjoy made-from-scratch southern-style bread anytime. Special credit must be given as the idea to try this method comes from Jim Lahey of Sullivan Street Bakery as published by The New York TimesNo-Knead Bread Recipe, By: Mark Bittman. You’ll be truly blown away by the quality of this bread with such minimal effort. If you can stir together seven ingredients, you can make this bread. Follow my southern touches for a delightful slice of heaven.

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCranberry-Pecan Cornmeal Bread
makes 1 artisan loaf

3 cups bread flour
1/4 cup plain yellow cornmeal
1 1/2 tsp kosher salt
1/2 tsp active dry yeast
2/3 cup dried cranberries
2/3 cup chopped, toasted pecans
1 3/4 cups water
{the water does not have to be warm}

one
Whisk together the flour, the cornmeal, the salt, & the yeast.
Stir in the cranberries & the pecans.
Add the water & stir until a shaggy dough forms.
Cover the bowl with plastic wrap. Set aside on the counter top 12 to 18 hours.

overnight is perfection

two

first off
the bowl of ingredients you started with 12 plus hours earlier
will look more like a sourdough sponge… level in the bowl

bubbly & lively

maybe even a touch too soft
do not be alarmed

you’re fine
simply proceed as instructed below

Preheat the oven to 450 degrees.
Place a cast iron Dutch oven with the lid in the oven as it preheats.
Set the timer for 30 minutes.

three
Remove the Dutch oven when the timer signals.
Turn the dough out onto a heavily floured surface & shape into a ball.
Dust the top lightly with flour & snip an x in the center with a pair of kitchen shears.
Place on a piece of parchment paper & carefully place in the hot pot.

four
Place the lid on the pot & return to the oven for 30 minutes.
Remove the lid, reduce the temperature to 400 degrees & bake an additional 15 minutes.
Remove the bread from oven. Cool completely before slicing.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

New York Times No Knead Bread Southern Style Rebecca Gordon Buttermilk Lipstick Southern HostessHow To Bake An Effortless Artisan-Style Bread Loaf 

 The Flour

Expect a very sticky dough.
Dust the bench with about 1/4 cup of bread flour then turn out the dough.

Don’t over think it.
Shimmy into a pretty round & you’re set.

The Tools

I’m not a gadgety kind of girl,
but i highly recommend a plastic bowl scraper to help retrieve the dough from the bowl.
It’ll set you back approximately 2 pennies.

The Pecans

Toast pecan halves in a 350 degree oven for about 8 minutes or until fragrant.
Allow them to cool. Run a knife through them for a rough chop.

The Taste

Loaded with toasty pecan crunch & softened sweet cranberries, no jam required.
The crust is crispy yet chewy… very similar to a fine sourdough.

The interior, dense with lovely pockets throughout.
The cornmeal adds good texture & overall heartiness.

How To Toast Pecans By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Basketball Game Party Ideas March Madness Sports & Football Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host Raycom Sports Birmingham Alabama WBRC Original Food & Party Craftsetc

Cooking Lessons
Visit this post for more tips & instruction on toasting pecans

How To Toast Pecans 

music to your ears
“Agitata da due vente” Vivaldi

Vivaldi: Agitata da due venti (Griselda) – Cangemi

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Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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2 Responses to Artisan Baking: Cranberry-Pecan Bread

  1. Linda Peduzzi October 3, 2015 at 8:51 pm #

    That bread looks good enough to eat! Seriously, that is a very beautiful loaf of bread. I’ve also discovered the joy of no-knead baking and have made many loaves, all of which have turned out delicious. Jim Lahey’s great book is on my cookbook shelf along with his book on pizza. If you’ve never tried no-knead pizza dough I encourage you to go ahead – it’s easy and as good as his bread!

    • Rebecca Gordon October 3, 2015 at 9:35 pm #

      Thanks, Linda! I appreciate the cookbook tip. I’ll give it a try for sure! Sincerely, Rebecca

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