If you are craving a delightful bread that perfectly marries sweet and tart flavors with an artisanal crust and tender crumb, this Cranberry White Chocolate Artisan Bread Recipe is exactly what you need. Each slice bursts with chewy dried cranberries and luscious pockets of white chocolate, creating a harmonious blend that feels both cozy and elegant. The rustic texture and beautiful golden crust make this bread a showstopper for any breakfast table or afternoon tea. Plus, it’s surprisingly easy to make, bringing a gourmet bakery experience right into your kitchen.
Ingredients You’ll Need
The magic of the Cranberry White Chocolate Artisan Bread Recipe lies in its straightforward yet carefully chosen ingredients. Each one plays a special role, whether it’s enhancing flavor, improving texture, or adding that signature color and sweetness that make this bread unforgettable.
- White whole wheat flour: Provides a nutty flavor and hearty texture while keeping the bread lighter than traditional whole wheat.
- Unbleached flour: Adds structure and helps create the perfect chewy bite.
- Sea salt: Balances sweetness and enhances the overall flavor profile.
- Instant dry yeast: The crucial leavening agent that gives the bread its rise and airy crumb.
- Hot water: Activates the yeast and hydrates the flour for that perfect dough consistency.
- Dried cranberries: Bring a tart, fruity pop into every mouthful, harmonizing beautifully with the sweetness.
- White chocolate chips: Melt into delightful pockets of creamy sweetness that complement the cranberries perfectly.
How to Make Cranberry White Chocolate Artisan Bread Recipe
Step 1: Combine Dry Ingredients and Add Water
Begin by mixing the white whole wheat flour, unbleached flour, sea salt, and instant dry yeast in a large bowl. Stir them together by hand until fully combined. Then, pour in the hot water and mix just until everything is moistened and the dough begins to form. To help the dough rest and rise properly, cover the bowl tightly with a sheet of plastic wrap generously coated with cooking spray. This keeps the dough from sticking and drying out during its initial rest.
Step 2: Let the Dough Rest for 12 Hours
This step is where patience pays off—let the dough sit at room temperature for at least 12 hours. During this time, the yeast works its magic slowly, developing flavor and texture that turn this bread from ordinary to artisan-quality. You’ll notice the dough rise and get bubbly, setting a great foundation for that perfect crumb.
Step 3: Incorporate Cranberries and White Chocolate Chips
After the lengthy rest, turn the dough out onto a floured surface. Next, scatter your dried cranberries and white chocolate chips evenly over the dough, then gently knead just enough to incorporate them without overworking the dough. Pull the sides inward and flip the loaf over to start shaping it for its final rise.
Step 4: Let the Dough Rise Again
Cover the dough once more with the same oiled plastic wrap and let it rise for about 45 minutes, or until it has doubled in size. This final proof gives the bread its airy texture and ensures the cranberries and white chocolate meld into the loaf beautifully as it bakes.
Step 5: Preheat Oven and Dutch Oven
While the dough is rising, preheat your oven to 450 degrees Fahrenheit. Place a ceramic Dutch oven with its lid into the oven so it heats thoroughly. This step helps create a steamy environment that’s essential for a golden, crispy crust.
Step 6: Bake the Bread
Carefully transfer your dough into the hot Dutch oven, replace the lid, and bake for 25 to 27 minutes. This method locks in moisture, giving you a crust that’s satisfyingly crisp on the outside while the inside stays soft and chewy, with perfectly melted white chocolate and juicy cranberries.
Step 7: Cool Before Slicing
Once baked to a gorgeous golden brown, remove the bread from the Dutch oven and place it on a wire rack to cool. Allowing the bread to cool completely ensures the texture sets beautifully and the flavors mature even further before you slice in.
How to Serve Cranberry White Chocolate Artisan Bread Recipe
Garnishes
To elevate your serving experience, consider sprinkling a bit of powdered sugar over the cooled loaf or brushing a light glaze of honey on top for extra shine and sweetness. A few fresh cranberries or white chocolate shavings on the side can also add a charming finishing touch.
Side Dishes
This bread pairs wonderfully with creamy cheeses like brie or mascarpone, which soften the tartness of cranberries and the sweetness of the white chocolate. It’s also divine alongside a cup of strong coffee, chai tea, or even a fresh fruit salad, making it perfect for breakfast or an afternoon snack.
Creative Ways to Present
For a crowd-pleasing approach, slice your Cranberry White Chocolate Artisan Bread Recipe into thick wedges and serve it on a rustic wooden board alongside small bowls of nut butters, jams, or even whipped cream. You can also toast slices and use them to craft elegant open-faced sandwiches with cream cheese and sliced almonds for texture.
Make Ahead and Storage
Storing Leftovers
Leftover bread will keep well wrapped in a clean kitchen towel or in an airtight container at room temperature for up to 2 days. This way, the crust stays pleasantly crisp, and the interior retains moisture without drying out too fast.
Freezing
To keep your bread fresh for longer, slice and freeze it in a resealable bag. Thaw slices as needed for a quick snack or toast directly from frozen for that just-baked taste anytime you desire.
Reheating
For warm, fresh-from-the-oven texture and aroma, reheat slices in a toaster or oven at 350 degrees Fahrenheit for about 5-7 minutes. This revives the crust and melts the white chocolate just perfectly.
FAQs
Can I substitute regular white flour for whole wheat flour?
Absolutely! Using regular white flour instead of white whole wheat will yield a lighter loaf but may reduce the nutty depth that whole wheat brings. Feel free to experiment based on your preference.
Do I have to use a Dutch oven?
While a Dutch oven creates the best steam environment for a crusty artisan loaf, you can bake the bread on a preheated baking stone or sheet with a pan of water in the oven to achieve similar results.
Can I use fresh cranberries instead of dried?
Fresh cranberries add tartness but also extra moisture, which might affect dough consistency. If you want to try them, reduce the liquid slightly and consider lightly toss them in flour before mixing to minimize sogginess.
Is this bread sweet enough to eat as a dessert?
Yes, the combination of white chocolate and cranberries creates a naturally sweet bread that works beautifully as a dessert or a sweet snack, especially when paired with cream or honey.
How long does the dough need to rest if I’m short on time?
The extended 12-hour rest develops flavor and texture, but if you’re pressed for time, a shorter proof of 2-3 hours can work, though the flavor might be slightly less complex and the crumb denser.
Final Thoughts
There is something undeniably comforting about pulling a warm, fragrant loaf of Cranberry White Chocolate Artisan Bread Recipe out of the oven and sharing it with loved ones. This bread balances simplicity and elegance in a way that makes every bite memorable. I wholeheartedly encourage you to give this recipe a try—it’s a delicious project that’s sure to become a cherished staple in your kitchen.
Print
Cranberry White Chocolate Artisan Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 12 hours 40 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry White Chocolate Artisan Bread is a delightful homemade loaf combining the tartness of dried cranberries with the creamy sweetness of white chocolate chips. Featuring a no-knead dough technique and baked to golden perfection in a Dutch oven, this artisan bread boasts a rustic crust and soft, flavorful crumb—perfect for breakfast or an afternoon treat.
Ingredients
Dry Ingredients
- 1 1/2 cups white whole wheat flour
- 1 1/2 cups unbleached flour
- 1¼ teaspoons sea salt
- 1/2 teaspoons instant dry yeast
Wet Ingredients
- 1½ cups hot water
Add-ins
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the white whole wheat flour, unbleached flour, sea salt, and instant dry yeast by hand until evenly distributed.
- Add Water and Mix: Pour in the hot water and stir the mixture until all the dry ingredients are moistened, creating a sticky dough. Cover the bowl tightly with plastic wrap that has been generously sprayed with cooking spray to prevent sticking.
- First Rise: Let the dough sit undisturbed at room temperature for at least 12 hours, allowing it to ferment and develop flavor.
- Incorporate Add-ins and Knead Gently: Turn the dough out onto a floured surface. Add the dried cranberries and white chocolate chips, then gently knead just until these ingredients are evenly incorporated. Shape the dough by pulling the sides inward and flipping it over to form a neat loaf.
- Second Rise: Cover the dough again with the sprayed plastic wrap and let it rise for about 45 minutes, or until it has doubled in size.
- Preheat Dutch Oven: While the dough is rising, preheat your oven to 450°F (232°C) with a ceramic Dutch oven and its lid inside to heat up thoroughly.
- Bake the Bread: Carefully transfer the risen dough into the hot Dutch oven, replace the lid, and bake for 25 to 27 minutes until the crust is golden brown and crisp.
- Cool the Bread: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Notes
- For best results, ensure the hot water is around 110°F to activate the yeast without killing it.
- The long fermentation time enhances flavor and texture, so avoid rushing the process.
- Using a Dutch oven helps create steam that results in a crusty artisan loaf similar to bakery-style bread.
- White chocolate chips can melt and add sweetness contrast to the tart cranberries.
- Store leftover bread in an airtight container for up to 3 days or freeze for longer storage.
