Having recently discovered the wonders of baking no-knead bread in cast iron, I am eager to try the many variations. This cranberry-pecan bread uses the basic no-knead recipe and you add dried cranberries, the zest of one orange and chopped nuts. It makes a wonderful loaf, crusty on the outside and soft on the inside. It is as good as any bread from a bakery. If you enjoy cast iron no-knead baking or if you want a great fruit/nut bread, give this recipe a try.

Begin with the Basic Crusty Loaf recipe:

Basic Crusty Loaf

3 cups unbleached all-purpose flour

1 3/4 teaspoon salt

1/2 teaspoon yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast.

Add to the mixture:

Zest of one orange

3/4 cup dried cranberries

1/2 cup chopped nuts (pecans or walnuts)

Add water and mix together. Cover dough and set aside for 12-18 hours

Heat oven to 450 degrees. When oven has reached 450, please cast iron pot and lid in oven for 30 minutes. While the pot and lid are heating, remove the dough from the bowl onto a well-floured surface and form into a ball and cover with plastic wrap.

After heating for 30 minutes, remove the hot pot from oven and place dough in pot (or in lid if using Combo Cooker from Lodge).

Cover and place in oven for 30 minutes at 450 degrees. After 30 minutes, remove the lid and bake an additional 15 minutes. Remove from oven and cool on a rack.

Adding cranberries, orange zest and nuts to basic mixture.

After mixing together, let set for 12-18 hours.

As the pan and lid are heating, form into a ball.

Bake and enjoy!