Cranberry and Bone Broth Loaf

I’ll Say it Again – Baking Bread is Easy!

BAKING BREAD IS EASY!

Hear me out! I understand that baking with yeast can be scary, but bread does NOT have to be intimidating. Just be realistic. Don’t set out to be the next Paul Hollywood in a day. Start with the basics and work your way up to more advanced bakes. With this post, I am guiding you through the process so that you can get over the bread scaries and impress everyone at brunch. Once you’re on a roll (so punny), you can go conquer my Foolproof Soft Pretzels or stick with the bone broth theme and go for bagels!

Bone Broth Loaf – Star Players

Bone Broth: Bone broth contains brewed bones and connective tissue. Consuming the broth has been shown to be beneficial for digestive and joint health. My go-to brand for broth is Bare Bones. Bare Bones’ broth is made by slow simmering real bones to extract protein, collagen, and nutrients. The anti-inflammatory benefits are out of this world! The bone broth is non-GMO and certified gluten free.

Yeast: Please don’t skip the yeast. You can definitely make bread with baking powder or baking soda as the leavening agent instead of yeast, but the end product will not be the same! Don’t cut corners. The yeast is essential and will make the loaf rise while adding delicious flavor. I use instant yeast in this recipe but you can evenly swap active dry and get the same result.

Cranberry: Cranberries are a popular superfood and taste amazing! This recipe includes dried cranberries since those are more accessible year round, but you can totally use fresh cranberries in the loaf. The fresh cranberries will just up the tartness a little bit. Cranberry goes really well with the rosemary and the beef broth.

Oats: I love rolled oats in baked goods. The oats add texture, flavor, and some added fiber to the recipe. The oats bind to the top of the loaf with the egg-white wash.

Let’s Bake No-Knead Bread

Materials Needed:

1. Small microwave safe bowl
2. Measuring cups
3. Measuring spoons
4. Large mixing bowl
5. Rubber spatula
6. 9×5″ loaf pan
7. Paper towel
8. Clean dish towel
9. Small bowl
10. Whisk
11. Pastry brush
12. Wire cooling rack

Ingredients:

1 cup warm beef bone broth (chicken or turkey will work just as well!)

1 tbsp instant yeast

1 tbsp dark brown sugar

3 cups all purpose flour (spooned and leveled)

1 large egg

1 tbsp olive oil

1 tsp salt

1 tbsp fresh or dried rosemary

2/3 cup dried cranberry

1/2 cup roughly chopped walnuts

Topping:

1 large egg-white

1 tbsp cold water

2 tbsp rolled oats

Process:

Yield: 1 loaf (I don’t recommend doubling recipe)

Pour 1 cup of bone broth into a microwave safe bowl. Heat in 30 second increments until warm. Immediately add yeast and brown sugar and set aside.

In large mixing bowl, combine the the egg, oil, rosemary, salt, and 1 cup of flour. Add the broth mixture and stir until well-mixed with rubber spatula. Stir in the remaining flour – a sticky dough should form. Fold in the cranberry and walnuts until incorporated. Add drop or two of oil to a paper towel and rub down loaf pan until lightly coated. Add dough to the loaf pan and place in a cool, dry place to rise for an hour.

With about 10 minutes left of rising time, preheat to 350 F and arrange a rack in the middle of the oven. Whisk egg white with water and brush onto top of loaf. Sprinkle oatmeal on top. Bake loaf for 30 to 35 minutes until lightly golden with a crisp crust. Turn loaf out onto a wire cooling rack and let cool for at least 20 minutes before slicing.

Serve with butter, cream cheese, or on its own! Enjoy!