Ron Wilson

Ron Wilson

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You need Rita's no knead nut bread!

No-knead cranberry walnut bread


3 cups all-purpose flour

1 cup walnuts, chopped coarsely

3/4 cup dried cranberries

2 teaspoons salt

1/2 teaspoon active dry yeast

1-1/2 cups warm water

2 tablespoons honey


In large bowl, whisk together flour, nuts, cranberries, salt and yeast. Make well in center.

Mix water and honey, pour into well and stir until shaggy dough forms.

Cover with plastic wrap and let rise in warm place 12-24 hours. Mine proofed for 14 hours. Dough doubles with bubbles pushing through.

When ready to bake, put oven safe Dutch oven with lid (5-7 quart) into oven. Preheat to 450 degrees.

While oven preheats, pour dough onto floured surface. Fold sides into center to form as smooth of a ball as you can. Dough is sticky. Work quickly with floured fingers so you don’t deflate. Do not knead.

Put dough onto doubled piece of parchment.

Cut an “X” in top to produce an Artisan look.

When oven is ready, pot and lid are very hot. Carefully remove lid with mitts. Using parchment as a sling, put dough into Dutch oven. Put lid on to develop steam.

Bake 20 minutes. Bread may look pale. Remove lid with mitts and bake 10-15 minutes until golden brown and internal temperature is 200 or so degrees.

Remove bread, peel off parchment. (Parchment may be a bit scorched).

Place on rack and cool 20 minutes.

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