Crusty Cranberry Bread With Caramel Almonds (Almost

Name: Crusty Cranberry Bread With Caramel Almonds (Almost No Knead)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the caramel almonds; 1 cup almonds (roughly chopped); 3 tablespoons butter; 1/2 cup brown sugar, packed; 1/2 teaspoon cinnamon; For the dough; 2 tablespoons yeast; 3 cups warm water; 6 1/2 cups flour (I used bread flour but all purpose is ok); 1 tablespoon salt; 3 tablespoons vanilla extract; 1/2 cup brown sugar; 1 1/3 cups dried cranberries; For the topping; 5 tablespoons butter (room temp); 1/2 cup almonds, chopped fine; 1/3 cup brown sugar; For baking; 1 cup hot water

Servings: persons

For the caramel almonds
1 cup almonds (roughly chopped)
3 tablespoons butter
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
For the dough
2 tablespoons yeast
3 cups warm water
6 1/2 cups flour (I used bread flour but all purpose is ok)
1 tablespoon salt
3 tablespoons vanilla extract
1/2 cup brown sugar
1 1/3 cups dried cranberries
For the topping
5 tablespoons butter (room temp)
1/2 cup almonds, chopped fine
1/3 cup brown sugar
For baking
1 cup hot water

1
For the caramel almonds: In a nonstick saucepan heat the ingredients for the caramel almonds over med. high heat for about 8 min until thick and bubbly. Spread out on a non stick pan, and cool in the fridge. Once cool seperate into little pieces and leave at room temperature.
2
For the dough: In a VERY large bowl add the yeast, then the water, flour, brown sugar, and vanilla extract. Mix well until all the flour has been incorporated. Cover bowl with plastic wrap (sprayed with butter spray). Set in a warm area to rise for 2 hours (I turn my oven to warm for 3 minutes, turn it off, and then put my dough to rise in there. Just make sure it's not too hot.).
3
When the dough has risen, you may at this point put it in the fridge to use at a latter time or use now.
4
When ready to use, cut away about 1/4 of the dough from the rest, and gently mix in a 1/4 of the cranberries and caramelized almonds, until well incorporated. Form into a ball by tucking the edges of dough under until it forms a tight ball.
5
Place on a non stick pan (I like to use the non stick foil) and let it rise in a warm area for another 30 minutes.
6
Meanwhile, preheat oven to 375 degrees, with a shallow metal pan on the bottom rack. Mix together the topping ingredients.
7
Once the dough has risen, top off with 1/4 of the topping and place on the middle rack. Before closing the door, toss the 1 cup of hot water into the metal pan, closing the door quickly to trap the steam. Bake for 25 to 30 minutes.

1534

kcal

Calories

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the caramel almonds, 1 cup almonds (roughly chopped), 3 tablespoons butter, 1/2 cup brown sugar, packed, and more.

Yes, Crusty Cranberry Bread With Caramel Almonds (Almost No Knead) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crusty Cranberry Bread With Caramel Almonds (Almost No Knead)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions