Sunday, March 3, 2013

ABC - No-Knead Chocolate Cherry Pecan Bread

Chocolate Cherry Berry No-Knead Bread

This month's recipe for the ABC bakers was the ever-so-popular No-Knead bread. The King Arthur Flour recipe we made was a Chocolate Cherry Pecan bread. I made some changes by using mini chocolate chips and instead of just dried cherries, I used a mix of dried cherries and other berries (cranberries, blueberries and strawberries). Since I can't eat pecans, I simply omitted them. I briefly considered substituting almonds and although I love almonds, I'm not too crazy about them in bread because they get a bit soggy.

There may have been a bit of confusion around this KAF recipe. The recipe on their site differed slightly from the recipe on their blog. They have a pretty good explanation as to why that is. I decided to go with the recipe in the blog because I liked the step-by-step pictures :o)


If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.

The initial dough was a breeze to make. On Friday night, I put all the ingredients (minus the add-ins) in a container, mixed it briefly by hand, added a bit more water, mixed it a bit more, and then put the lid on it. It sat on my kitchen counter until the next morning. By then it had risen considerably.





The next morning, I went to work to add the add-ins into the dough. I put a dab of oil on my silicone mat and lightly oiled my hands too. Then I dumped the dough onto the mat, patted into a rectangle, sprinkled the extra 1/2 tsp of yeast and the add-ins on top, and rolled it up "cinnamon roll style". I then proceeded to shape it into a ball.


The dough went into its second rise in the microwave (turned off) with a cup of warm water to create a nice warm and humid environment. A two hour stay is all it needed.


Since I don't have a Dutch oven or a cloche, I baked my bread in a cake pan. Instead of a 9" cake pan, I decided to use an 8" cake pan so I could get more rise, instead of having the dough spread more. I lined the pan with parchment paper and then sprayed the parchment paper to be really sure nothing stuck. I covered it with another 8" cake pan before placing it in the oven.


After baking the bread covered for 30 min, I removed the cover and reduced the temperature to 425, and let it bake for another 15 min. When I measured the temperature, it had reached 208 F which was perfect.



The hardest part of this recipe? Waiting for the bread to cool so I could taste it :o)


Bon appetit! :o)

Final thoughts/tips:
  • So far 3 people have tasted this bread (myself included) and everyone loved it. Hubby thought it could use a little more salt (keep in mind, I reduced the salt a bit), and although he liked the crust, he's not a huge fan of crispy crust. All in all, he gave it an 8 out of 10 rating.
  • I really liked the moist and chewy interior. The flavor of the bread really benefited from the slow room temp rise and smelled great.
  • My changes: used 13 oz of cool water (instead of 12 oz), used bread flour instead of all-purpose flour, reduced the salt to 1.5 tsp, used mini chocolate chips and reduced the amount to 1.5 ounces, increased the amount of dried fruit to 4.75 ounces, omitted the nuts.
  • Other changes: used a round 8" cake pan lined with parchment paper, placed another 8" round cake pan on top when it went into the oven, baked the bread on a pizza stone. Baked the bread covered for 30 min, remove the cake pan cover, reduced the temp to 425 F and baked for another 15 min.
  • Don't forget to check out the other ABC bakers' No-Knead Bread.
This post is submitted to:

18 comments:

  1. I love your cake pan contraption Hanaa! And you were able to keep the fruit and chocolate inside the bread!

    ReplyDelete
    Replies
    1. Thanks Karen. I didn't "knead in" the add-ins per the instructions. Instead, I just gently patted the dough into a rectangle and sprinkled the add-ins on top. Gently pushed them slightly into the dough and rolled it all up "cinnamon roll style".

      Delete
  2. Looks wonderful....Have not baked this yet...but I am going to use your directions when I do! Just Beautiful!

    ReplyDelete
    Replies
    1. Thanks Chelly. Have fun baking this one. You'll love it :o)

      Delete
  3. Really nice, Hanaâ! And you came up with a pretty good substitute for a Dutch oven.
    I'll start with the bread today, because I had a baking class the last two days (covering Multigrain Sourdough and Bauernbrötchen).

    ReplyDelete
    Replies
    1. Thanks!! I wish I could be in one of your baking classes :o) Looking forward to your ABC post.

      Delete
  4. Very nice! I'm impressed you were able to still work with the dough even though you used even MORE water than the recipe called for. I was considering using LESS next time! It was so sticky! But yours came out great.

    ReplyDelete
    Replies
    1. Thanks Paula. I found that lightly oiling my work surface and my hands does wonder when dealing with super sticky dough.

      Delete
    2. Yes, that's the only way you can deal with a sticky dough, I do that, too.

      Delete
  5. I love how your add ins look like swirls! It is so pretty. Mine is baking now and I must admit, I am a bit worried as to how it will come out. Thank you for sharing your experience and pictures!

    ReplyDelete
    Replies
    1. Thanks Lara. It is a bit swirly :o) I hope yours turned out good too.

      Delete
  6. Looks wonderful, love the look of your bread and the techniques, Bravo.
    Cheers
    Mamatkamal

    ReplyDelete
    Replies
    1. Thanks Khadija. I wish you could taste it :)

      Delete
  7. Interesting idea with the double cake pans! I can't get over the fact that your bread is so fluffy!! Incredible, must be the difference in flour again. -sigh-

    ReplyDelete
    Replies
    1. Thanks Karen. It was fluffier than I expected it to be :o)

      Delete
  8. Your bread looks well risen and beautiful!
    Just made this bread over the weekend. The dough was really very sticky and difficult to work with, I just dumped the sticky mess into the cake pan, it turned out great! This is one addictive bread, I can't seem to stop at just one slice!
    Thanks for selecting this recipe! Awesome!

    ReplyDelete
  9. Wow that's a real high riser, probably the Dutch rye flour makes is more dense. Great tip to get all the filling in, without peeping out of the surface! beautiful bread

    ReplyDelete

Thank you for visiting my blog and leaving a comment.