CRANBERRY ORANGE CRUSTY BREAD

 This is wonderful if you are a cranberry orange fan...chewy, crusty and even better as toast the next day.  It did need some alterations from the original Crusty Bread. 

2 oranges - grate off all the peel and juice
Add the juice and water to make 2 1/4 C. 
Mix in a good size bowl with 2 C. Flour
2 tsp. salt and 1 tsp. quick yeast
stir with a wisk until smooth.

Add 2 T. oil

2 T sugar
Add the grated orange peel and 1 to 1 1/2 C. dried cranberries
Stir in 2 more cups of flour until all is moistened.
Cover with a lid or plate and let sit on the counter for at least 12 hours.

When ready to bake heat your cast iron pot for 30 minutes at 450.
Pour your dough onto a pile of flour and pull up the edges.  When the pot is heated remove the lid and spray the bottom with Pam.  This is not necessary with the white bread but the sugar in the cranberries caused them to stick.   Plop in your dough and cover and return to the oven at 425 degrees for 25 minutes.  (This is also a lower temp. than the white bread.  Mine burned a bit on the bottom probably the sugar caused it to bake hotter.   Remove the lid and bake for another 10 minutes or until brown. 

I baked this in an unfamiliar oven and don't know if it baked hotter

If you make focaccia spread the dough into a large cookie sheet and let rise in a warm oven for 20 minutes.  Spread 1/4 C. butter and sprinkle with white or brown sugar if desired.  

























If you want to comment via e-mail - charmandy@comcast.net