Ingredients

The following ingredients have 4 Servings
  • 3 cups bread flour
  • 1 tsp kosher salt
  • 1/3 cup Decas Farms Baking Cranberries
  • 1/4 cup pecan, (finely diced )
  • 1 1/2 cups lukewarm water
  • 1 1/2 tsp active dry yeast
  • 1 tbsp honey

Instruction

  • Mix lukewarm water with honey, stir to combine. Add in yeast, cover and wait about 10 minutes. Mixture will look foamy.
  • In a large bowl combine flour, salt, cranberries and pecan. Set aside
  • Pour yeast water into the flour bowl. Using a wooden spatula fold until all the flour are incorporated. You can finish this step using your hands, to fold into a ball/ loaf. Dough will be sticky and surface uneven.
  • Place the bread dough in a greased instant pot, cover and turn pot on yogurt mode for 4 hours*. At the end the dough will be twice the size and have lost the round shape.
  • When the time is up, add a little bit of flour to your counter/ working surface and transfer the bread dough from the instant pot to the prepared surface. Roll dough into a ball without overworking it, tucking any extra dough on to the bottom side. Let the bread sit on the counter while you pre-heat the oven.
  • Place a dutch oven, cast iron or any oven-safe deep pan with cover, lined with parchmet paper in the oven and pre-heat to 450F. When oven is heated to 450F carefully remove dutch oven and sit it on a towel.
  • Carefully place bread dough in the dutch over, cover and return to oven. Bake for 30 minutes covered. Remove lid and bake for an additional 15 minutes un-covered or until bread crust is nice and brown.
  • Transfer to a cooling rack for at least 20 minutes. It can be served warm after that or wait until bread is completely cooled before you store it away.