Another variation on the no-knead method of baking bread in cast iron to yield a bakery-style bread with crusty outside and soft inside. This variation uses dried berries to make a great breakfast loaf.
3 cups unbleached all-purpose flour
1 3/4 teaspoon salt
1/2 teaspoon yeast
2 tablespoons sugar
3/4 cup dried berries (cranberries, cherries, blueberries)
1 1/2 cups water
Whisk the flour, salt and yeast together. Add the sugar, dried berries and mix. Add water and mix into a moist dough.
Cover bowl with plastic wrap and set aside for 12-18 hours
Heat oven to 450 degrees. When oven has reached 450, place 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.
(Tip: use a sheet of floured parchment paper and turn dough out on the parchment paper, form into a ball and cover with plastic wrap. When you are ready to cook, you can pick up with parchment with the dough on it and place in the hot pot. Use scissors to cut away excess paper or fold down to make sure you still have a tight fit with the pot lid.)
After heating for 30 minutes, remove the hot pot from oven and place dough in pot (Be careful!).
Cover and place the pot in oven at 450 degrees. After baking for 30 minutes, remove the lid and bake an additional 15 minutes. Remove the pot from the oven. The bread should slip out of the pot and cool on a rack.