Effortless Harvest Bread Fruit

I always end up making this homey harvest loaf as soon as sweater weather hits. It’s full of nuts and dried fruit but barely needs any kneading. Just let it rise overnight for amazing flavor and a chewy, crunchy crust. Plus, the baking smell is enough to make you watch the oven in anticipation.

This one started as a last-minute showstopper to bring to a get-together. It made me realize how relaxed homemade baking can be. Now I whip it up for chilly mornings and festive family breakfasts.

Mouthwatering Ingredients

• Tepid water: Wakes up the yeast right without hurting it go for room temp or slightly warmer
• Chopped walnuts or pecans: Crunchy and nutty all over Toast them if you want extra toastiness
• Instant or rapid rise yeast: Gets the dough puffing up in no time Just make sure it’s fresh
• Salt: Makes everything taste great and helps hold the dough together fine sea salt is best so it blends evenly
• All purpose or bread flour: This is what gives the loaf its structure If you sift it, the bread turns out really light
• Orange zest and juice: Makes the bread bright and zesty Best if you use an orange you just juiced
• Golden raisins: Little, mild bites for sweet spots Grab plump ones for best results
• Dried cranberries: Pops of sweet and tangy flavor Bright color too Look for berries without sugary or greasy coatings

Simple Step-by-Step

Cool it down:

After baking, lift out with the parchment and let the loaf sit on a rack at least an hour before cutting in. This keeps the center steamy and soft instead of gummy.

Finish it off:

Remove the Dutch oven lid after thirty minutes and peek at the bread If it’s already browning a lot, loosely lay foil over the top Keep baking it uncovered for twenty five to thirty five minutes more until it’s deep gold and a thermometer in the middle goes just over two hundred degrees

Start baking:

Cut a slit about six inches across and half inch deep on the dough with a sharp knife Dust a little flour on top Cover it with the Dutch oven lid and put in a cold oven Turn heat to four fifty and bake for half an hour

Get rising again:

Spray a little oil over the loaf and gently put everything parchment and all into the Dutch oven. Drape some plastic loosely over it and let it rest in a warm spot for a couple hours. When ready, it’ll almost double and your finger poke will leave a mark that stays.

Shape your dough:

Set out a large square of parchment and spray with oil. Dust the counter and your hands with flour. Tip the dough out and add a bit more flour if it’s sticky. Give it a few gentle stretches and folds, not too much. Pull the sides upward to form a ball and settle it seam down on your paper.

Let it rise overnight:

Cover the bowl tightly with plastic and leave it to do its thing on the kitchen counter for twelve to even twenty hours. If it looks super bubbly and about doubled, you’re good.

Mixing everything:

Whisk the flour and salt in a big bowl. Toss in yeast, orange zest, rehydrated fruit, and nuts. Begin mixing and slowly add the reserved fruit water until all the flour is gone and the dough looks sticky. Keep scraping as you go so everything gets wet.

Fruit gets juicy:

Pour the raisins, cranberries, and orange juice in a bowl, zap them in the microwave about a minute until aromatic, then let them sit fifteen minutes or so to soak. Drain off the extra, then add enough cool water to hit one and a half cups total of liquid for the dough.

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Pecans make me think of my grandma sneaking extras into pies and cakes. I love the cozy nuttiness they bring here. My family hovers around the kitchen, everyone waiting for that first slab with a slather of butter.

Easy Storage Ideas

If you want it fresh, try to eat within two days. Leftovers keep fine just wrapped tightly on the counter. You can freeze slices for more than a month. To freshen from frozen, let thaw out then heat a few minutes in a low oven.

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Smart Ingredient Swaps

No golden raisins on hand? Go with regular ones or chop up some dried apricots. Almonds or hazelnuts taste great too. Out of oranges? Use lemon zest and juice instead. For sweetness if you’re low on fruit, a splash of maple syrup or honey works perfectly.

Fun Ways to Serve

This bread’s awesome thick-sliced with salty butter or a little honey. Toast it up for crunchy edges. Makes a perfect cheese board sidekick or try with a big dollop of whipped ricotta and more fruit bits on top.

Frequently Asked Questions

→ How can I make sure the loaf stays soft?

Let it cool, then wrap it up tight in plastic or seal in a container. Freezing slices keeps them fresh even longer.

→ Can I swap in different fruit or nuts?

Go for walnuts or hazelnuts instead of pecans. Dried cherries or apricots work great instead of raisins or cranberries.

→ Why leave it to rise overnight?

Long, slow rising ramps up both taste and texture. It helps the inside stay moist and the crust turn golden and crisp.

→ Is a Dutch oven totally necessary?

A heavy pot with a lid helps give the bread a big rise and crispy edge. If you don’t have one, use another oven-safe covered dish.

→ Could I switch to bread flour?

Either kind is fine! Using bread flour gives it a little more chew and lift.

→ Should I really knead the dough?

This loaf is simple—just fold it a few times before baking. That’s all it needs.