Baking Classics: Cranberry-Pecan Cornmeal Bread

Cooking & Baking Essentials: The Basics. Dried Cranberries By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Photographer Editorial Director TV cooking Personality Southern Hostess Game Day Entertaining Modern Southern SocialsBaking Classics

The Bread Box

Five-Minute Rustic Bread

You can enjoy a handcrafted southern-style bread anytime with the five-minute yeast bread technique. The quality of bread that is produced with this simple method is unmatched. Cranberry-Pecan Cornmeal Bread features several regional touches for a homemade bread brimming with seasonal goodness. Loaded with toasty pecan crunch & sweetened cranberries, no jam is required. The crust is crisp yet chewy– similar to a fine sourdough. The interior of the loaf is dense with lovely pockets throughout & the cornmeal adds good texture plus overall heartiness. Follow my pointers for an effortless slice of handcrafted bread right out of your own kitchen.

Baking Tutorials: Five Minute Yeast Bread Technique By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Baking & Cooking Tutorials Editorials Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV cooking Personality Southern Hostess Game Day Entertaining Modern Southern Socials

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 {it does not have to be warm}

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 12 to 18 hours.

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

Baking Tutorials: Five Minute Yeast Bread Technique. Cranberry-Pecan Cornmeal Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Editorial Director Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Photographer TV Cooking Personality Southern Hostess Game Day Entertaining Modern Southern SocialsHow To Make Yeast Bread Using The Five-Minute Technique

The five-minute yeast bread procedure was originally published by The New York TimesNo-Knead Bread Recipe, By: Mark Bittman & utilizes a bread baking method created by Jim Lahey of Sullivan Street Bakery. Simply stir together the recipe ingredients, cover the bowl for several hours & bake the dough. It truly is that simple. If you never thought you could make a homemade loaf of bread, I’m here to show you that you can. If you can stir together seven ingredients, you can make this bread. 

Baking Tutorials: 5 Minute Yeast Bread Procedure. Cranberry-Pecan Cornmeal Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Photographer Food Stylist TV Cooking Personality Southern Hostess Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Gather together the ingredients, measure them & place in a bowl. Add a little water & you are halfway there. You will need a cast iron Dutch oven with a lid to prepare the recipe but other than that, the procedure is straightforward. Here’s what you should know. 

No. 1

The Ingredients

The Flour, The Cornmeal, The Yeast & The Salt

Common bread flour offers structure to the dough. Use plain yellow cornmeal to add grit & texture to this rustic bread.

Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast. This application calls for only a 1/2 teaspoon of yeast so be mindful that it’s not an entire envelope.

Salt offers flavor to bread doughs. However, salt can kill yeast so as long as it is dispersed into the flour before the water is added as in this application, it will be fine.

Baking Tutorials: 5-Minute Yeast Bread Procedure. Cranberry-Pecans Cornmeal Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Photographer Game Day Entertaining Southern Hostess TV Cooking Personality Modern Southern Socials The Pecans & The Cranberries

Toast pecan halves in a 350 degree oven for about 6 to 7 minutes or until fragrant. Allow them to cool. Run a knife through them for a rough chop.

The cranberries do not need to be chopped or hydrated as they will plump & soften in the starter. 

Baking Tutorials: 5-Minute Bread Procedure. Cranberry-Pecan Cornmeal Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques & Instruction For Everyday Cooks Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Photographer Writer TV Cooking Personality Southern Hostess Game Day entertaining Modern Southern Socials No. 2

The Procedure

The Starter

Begin by whisking together the flour, the cornmeal, the salt & the yeast in a large glass bowl. Just be certain to disperse the yeast & salt throughout the mixture. 

Baking Tutorials: Cranberry-Pecans Cornmeal Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Photographer TV Cooking Personality Southern Hostess Game Day entertaining Modern Southern Socials 2a

Now add the dried cranberries & the pecans being certain they are cool. Pour the water into the flour mixture. The water can be straight from the tap & it need not be warm. 

Baking Tutorials: Cranberry-Pecan Cornmeal Bread By Rebecca Gordon Culinary & Entertaining Brand Editor-In-Chief Buttermilk Lipstick Practical Culinary Techniques & Instruction Baking & Cooking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Photographer Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials 2b

Begin by using the whisk to combine the ingredients then switch to a rubber spatula to finish the blending process.

Baking Tutorials: Cranberry-Pecan Cornmeal Yeast Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Baking & Cooking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Photographer Pastry Chef TV Cooking Personality Game Day entertaining Southern Hostess Modern Southern Socials 2c

Swipe the rubber spatula around the bowl & fold the ingredients over themselves. When the task is complete, it should look like a rudimentary dough mass. Cover the bowl with plastic wrap & place on the kitchen counter. Leave it alone for 12 to 18 hours– until you are ready to bake the bread.

Baking Lessons: Five Minute Yeast Bread Technique. Cranberry-Pecan Cornmeal Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking & Cooking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Photographer Writer Southern Hostess Game Day Entertaining Modern Southern Socials2d

In order to proceed with the recipe & bake the bread, you will first need to preheat the oven to 450 degrees. Place a cast iron Dutch oven with the lid in the oven as it heats. Set the timer for 30 minutes. Remove the Dutch oven when the timer signals then you can begin shaping the dough.

The bowl of ingredients you started with 12 plus hours earlier will look more like a sourdough sponge. It will be level in the bowl but bubbly & lively, maybe even a touch too soft. This is normal. 

Baking Tutorials: Five Minute Yeast Bread Technique. Cranberry-Pecan Cornmeal Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & entertaining Brand Practical Culinary Techniques For Everyday Cooking Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Journalist Photographer Writer Food Stylist Southern Hostess Game Day entertaining modern Southern Socials2e

The dough will be very sticky. Dust the bench with about 1/4 cup of bread flour then turn out the dough. Don’t over think it. Shimmy it into a round with well floured hands. I’m not into gadgets but I highly recommend a plastic bowl scraper to help retrieve the dough from the bowl. 

Baking Tutorials: Five Minute Bread Technique. Cranberry-Pecan Cornmeal Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking tutorials editorial director digital culinary photo journalist pastry chef writer food stylist southern hostess Tv Cooking Personality Modern Southern Socials Game Day Entertaining2f

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.

Baking Tutorials Five Minute Yeast Bread Technique. Cranberry-Pecan Cornmeal Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Baking & Cooking Tutorials Editorial Director Pastry Chef Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Southern hostess Game Day Entertaining Modern Southern Socials No. 3

The Bread Baking

The hot cast iron Dutch oven acts as a baking stone to help transform the exterior of the bread dough into a crisp outer crust. Place the lid on the pot & return to the oven for 30 minutes to begin the baking process. Remove the lid, reduce the temperature to 400 degrees & bake an additional 15 minutes. Remove the bread from oven. 

Baking Tutorials: Five Minute Yeast Bread Technique Cranberry-Pecan Artisan Loaf By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining brand Editor-In-Chief Practical Culinary Techniques For Everyday Cooks Baking & Cooking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Photographer Tv Cooking Personality Southern Hostess Game Day Entertaining Modern Southern Socials No. 4

The Slicing

Gently & carefully remove the bread  from the hot Dutch oven by lifting it out with the parchment paper. Since the crust is nice & crisp on this loaf in particular, I prefer to place the bread on a cooling rack. Cool the bread completely before slicing. Use a serrated knife to make the best looking cuts from the bread.

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2 Responses to Baking Classics: Cranberry-Pecan Cornmeal 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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