Mix flours, salt, yeast, and water to form sticky dough. Incorporate fruit and nuts. Let rest overnight, then shape and place in greased pan. Rise for 2 hours. Bake at 375°F for 45-50 minutes. Cool before slicing. Enjoy the flavorful, crusty loaf!
3 ¼cupsLancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
A few swirls of olive oil—for measurement sake I’ll say approximately ¼ cup
3-4lbchicken legsbone-in and with skin, seasoned lightly with salt and pepper
5whole heads of organic garlic cloves separatedabout 40, unpeeled
6Large fresh thyme sprigs
¼teaspoonred pepper flakes
2cupsWormtown’s Blonde Cougar Summer AleAn American Blond Ale
3pats of salted butter
1cupKing Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
2tablespoonssalt
½teaspooninstant yeast
1 ¾cupcool water
¾cupdried cranberries
½cupgolden raisins
1cupcoarsely chopped pecans or walnuts
Instructions
Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long stoneware baker; 9" x 12" oval deep casserole dish; or 9" to 10" round baking crock.
Place the dough in the lightly greased pan, smooth side up.
Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
Bake the bread at 375 degrees for 45 to 50 minutes. Remove the bread from the oven, turn out onto a rack, and cool before slicing.
Video
Notes
The bread will rise during the final proofing, but it may not have a significant increase in height.