From the kitchen


Caeli Austin, Contributing Writer


When I found this recipe on Pinterest, I was a little nervous to try it, because I had never made bread from scratch before. Still, my excitement to try out the kitchen in my new student apartment and my craving for baked goods quickly overcame my hesitation. Fortunately, it turned out really well. The bread was pretty easy to make and tasted delicious – crusty outside, but dense and chewy inside. The original blog included several variations for making different flavors, including plain, jalapeño cheddar, rosemary lemon and gruyère, raisin walnut cinnamon, chives and thyme, and more. If you are feeling adventurous, you can also use the basic recipe to pick your own additions and create your own flavor. I can’t wait to try another kind of bread!

Cranberry Orange Almond Bread

– 3 cups unbleached all purpose flour

– 1 3/4 teaspoons salt

– 1/2 teaspoon yeast

– 1 1/2 cups water

– 3/4 cup cranberries

– orange zest from one orange

– 1/2 cups sliced almonds

In a large mixing bowl, whisk together flour, salt and yeast. Mix in cranberries, orange zest and almonds. Add water and mix. Cover bowl with plastic wrap and set aside for 12 to 18 hours – overnight works great.

Heat oven to 450 degrees. When the oven has reached 450 degrees, place a cast-iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let sit while the pot is heating. Remove hot pot from the oven and drop the dough into it. (Be careful, the pot will be very hot.) Cover and return to the oven for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.


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