No-knead cranberry and walnut skillet bread
This super easy no-knead cranberry and walnut skillet bread is perfect for serving alongside soup, turning into croutons or serving with cheese.
Lucy Parissi | Supergolden Bakes
| 4 1/2 cups strong bread flour
packet dry active yeast
7g or 2 tsp
| 2 cups lukewarm water
or agave syrup
| 3 1/2 oz chopped walnuts
| 3 1/2 oz dried cranberries
fresh thyme leaves
a little olive oil to drizzle and for the skillet
a little semolina for the skillet
a little sea salt to sprinkle loaf with
Mix the flour, and yeast together in a large bowl.
Combine the water, honey and salt in a measuring jug and then add to the flour.
Mix together with a wooden spoon until you have a sticky dough.
Mix in the chopped walnuts, cranberries and herbs.
Cover the bowl with a clean tea towel or cling film and leave to rise for 1-2 hours, or until almost doubled in size.
Oil the bottom and sides a 26cm (10in) skillet with olive oil. Dust the base with a little semolina.
Dust your worktop with flour. Tip the dough on it and sprinkle with a little flour - it will be sticky.
Use a pastry scraper to fold the edges over towards the centre.
Transfer the loaf into the skillet and leave to rise for 30-40 minutes.
Preheat the oven to 200C (400F). Slice the top of your loaf using a sharp knife. Sprinkle with a little sea salt and olive oil.
Bake for 30-40 minutes until well risen and golden. Tap the base - it's ready when you get a hollow sound.
You could tip the risen dough directly into the prepared skillet if you like.