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No-Knead Chocolate-Cherry Pecan Bread

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No-Knead Chocolate-Cherry Pecan Bread

No-Knead Chocolate-Cherry Pecan Bread Recipe No-Knead Chocolate-Cherry Pecan Bread Recipe

This simple, no-knead loaf options the most efficient crust we have ever got the usage of our house ovens. Based at the way from Jim Lahey defined in The New York Times article by means of Mark Bittman on November eight, 2006, this bread calls for little or no effort. But you do have to devise forward — get started it the evening earlier than, then bake the next day to come, or get started early within the morning for bread within the night. Note that this recipe makes an excessively dark-brown loaf; if you do not like your bread “Continental-style” — simply shy of burned — scale back at the baking time, as urged within the instructions.

At a look

one nine” spherical loaf


  • three cups King Arthur Unbleached All-Purpose Flour
  • half of cup rye flour, any kind
  • half of cup King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
  • 2 half of teaspoons salt
  • 1/Four teaspoon speedy yeast
  • 1 three/Four cups cool water
  • three/Four cup sweetened tart cherries
  • half of cup chocolate chips
  • 1 half of cups diced pecans, toasted

  • 12 three/Four oz King Arthur Unbleached All-Purpose Flour
  • 1 7/eight oz rye flour, any kind
  • 2 oz King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
  • 2 half of teaspoons salt
  • 1/Four teaspoon speedy yeast
  • 14 oz cool water
  • three 1/Four oz sweetened tart cherries
  • three oz chocolate chips
  • five five/eight oz diced pecans, toasted

  • 361g King Arthur Unbleached All-Purpose Flour
  • 53g rye flour, any kind
  • 57g King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
  • 2 half of teaspoons salt
  • 1/Four teaspoon speedy yeast
  • 397g cool water
  • 92g sweetened tart cherries
  • 85g chocolate chips
  • 159g diced pecans, toasted


  1. Mix flours, salt, yeast, and water in a big bowl. Add cherries, chocolate chips, and pecans. Stir properly to make an excessively comfortable dough, and canopy the bowl with plastic wrap. Let leisure at room temperature in a single day, or for no less than 12 hours; the dough might be bubbly and puffy.
  2. Turn the dough out onto a calmly floured floor, and fold it onto itself a couple of instances. Let it leisure 15 mins, then shape it right into a ball. Place it in a calmly greased bowl, clean facet down. Cover and let upward push at room temperature about 2 hours, till a slight indentation stays when poked with a finger.
  3. During the remaining 30 mins of emerging, preheat the oven to 450°F and position a heavy, Four- to Four 1/2-quart oven-safe pot within the oven whilst it heats. If you wouldn’t have a pot that may safely be preheated empty, preheat your oven with out your pot within; and switch the dough into your room-temperature pot earlier than baking.
  4. When the dough is risen, take away the pot from the oven. If you might be now not certain how seasoned your pot is, you may need to grease it with some vegetable oil, to stop sticking. Alternatively, position a spherical of parchment within the backside. Turn the dough out of the bowl and into the pot; the graceful facet might be going through up. Shake the crock gently to settle the dough, then quilt with the lid and go back to the oven.
  5. Bake the bread for 20 mins, then take away the lid and proceed to bake some other 30 to 40 mins, till the bread is deep brown in colour and a virtual thermometer inserted into the middle registers about 205°F. If you favor your bread extra calmly browned, after its preliminary 20-minute bake get started checking out it after an extra 20 mins, or when it is as browned as you prefer.
  6. Remove the crock from the oven, flip the bread onto a rack, and funky earlier than cutting.
  7. Store, well-wrapped, at the counter for as much as five days, or freeze for as much as three months.
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