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Cranberry White Chocolate Artisan Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 62 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 12 hours 40 minutes
  • Yield: 10 slices
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cranberry White Chocolate Artisan Bread is a delightful homemade loaf featuring a perfect balance of tart dried cranberries and sweet white chocolate chips. Made with a blend of white whole wheat and unbleached flour, this bread undergoes a slow fermentation process that enhances its flavor and texture, resulting in a crusty and golden artisan bread that is soft and slightly sweet on the inside. Ideal for breakfast, snacks, or as a unique addition to any meal.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 1/2 cups unbleached flour
  • 1¼ teaspoons sea salt
  • 1/2 teaspoon instant dry yeast

Wet Ingredients

  • 1 1/2 cups hot water

Add-ins

  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips

Instructions

  1. Prepare Dry Ingredients: In a large bowl, combine the white whole wheat flour, unbleached flour, sea salt, and instant dry yeast. Stir together gently by hand to mix evenly.
  2. Add Water and Mix: Pour in the hot water and mix with your hand or a spoon until all the flour is moistened and a sticky dough forms. Cover the entire bowl with plastic wrap generously coated with cooking spray to prevent sticking.
  3. First Rise (Fermentation): Let the dough sit undisturbed for at least 12 hours at room temperature, allowing it to ferment and develop flavor and texture.
  4. Incorporate Add-ins and Knead: Turn the dough out onto a floured surface. Sprinkle the dried cranberries and white chocolate chips over the dough, then gently knead just enough to evenly incorporate the add-ins without deflating the dough too much. Shape the dough by pulling the sides in and flipping the loaf over.
  5. Second Rise (Proofing): Cover the dough again with plastic wrap sprayed with cooking spray and let it rise for about 45 minutes or until it doubles in size, indicating it’s ready to bake.
  6. Preheat Oven and Dutch Oven: While the dough is proofing, preheat your oven to 450 degrees Fahrenheit. Place a ceramic Dutch oven with its lid inside the oven to heat up thoroughly, creating the perfect baking environment for artisan bread.
  7. Bake the Bread: Carefully remove the hot Dutch oven from the oven. Place the risen dough inside, cover with the lid, and bake for 25 to 27 minutes until the bread is golden brown and crusty.
  8. Cool the Bread: Remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool completely before slicing to ensure the crumb sets properly.

Notes

  • Make sure the water is hot but not boiling to activate the yeast without killing it.
  • Do not over-knead the dough after adding cranberries and chocolate chips to keep the bread light and airy.
  • If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can be used to mimic the steam effect needed for artisan crust.
  • The long fermentation (12 hours) is key to developing deep flavor and chewy texture.
  • Allow the bread to cool completely before slicing to avoid a gummy texture.
  • For best results, use fresh dried cranberries and high-quality white chocolate chips.

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Find it online: https://dailydinnersolutions.com/cranberry-white-chocolate-artisan-bread-recipe/