My mother-in-law used to get a yummy cranberry bread in Lancaster, PA, from a baker she called Mr. Miller. Maybe you know him? His might have been a little more sourdough-y. But this one is still a keeper.
It requires the dough to rise for 12-18 hours. We discovered that a good place for rising (in our cold winter house) is above the dishwasher, as it releases some heat during the wash cycle that transfers through the countertop.
Tastey toasted!
1 comment:
This is indeed a great bread recipe. Here are some tips and customizations.
Set up the parchment on a big cutting board so its easy to move if needed. Dust the parchment with flour to make sure the paper won't stick to the bread.
Dough forming tips: use a spatula to gather the dough in to a ball in the bowl. As you gather, rotate the bowl and flour the sides of the sticky dough ball to help it come away from the sides of the bowl. Flour the top of the dough ball, and dump it out on to the floured paper on the cutting board. Once the dough is on the paper on the board, don't try to pick it up or flip it.
Instead of using plastic wrap, I flip the bowl over on to the board to keep the dough from drying out.
After the dough has risen, slash the top of the dough before baking.
Baking: In our oven and pot, we were getting a too-dark crust when we followed the recipe baking instructions. Instead, we bake at 450 for 25 minutes with the lid on. Then, drop the heat to 350 and bake for 15 minutes with the lid off. Bake to an internal temperature of 200 degrees Fahrenheit.
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