A New Witch and a New No Knead Bread Recipe

I bought this copper and brass witch weather vane for my new house, if I ever find one! I was driving through Gloucester on our trip and there she was sitting on the sidewalk. It was love at first sight!

This is a recipe for a fruit and nut artisan bread which is fabulous served with cheese or pate' or just eaten on it's own

Measure 6 1/2 cups of all purpose flour into a bowl. Add 1 cup of whole wheat flour, 2 teaspoons of salt, 1 teaspoon instant rise yeast and 4 cups of water.

This was the first attempt at making this bread and I added the fruits and nuts after I made the dough. I think next time I would add the fruits and nuts to the dry ingredients and then add the water. It was a bit difficult to work them into the dough at the end.

I used a mixture of walnuts, hazelnuts and pecans.

Add 2 cups of nuts coarsely chopped.

Add 2 cups of a mix of raisins and dried cranberries. Mix it all together, cover with plastic wrap and let rise for at least 8 hours. This really rises so watch that it doesn't run over the edge of the bowl.

This is what it looks like after it has risen. Preheat your covered bowl or casserole along with your over to 450 degrees. Carefully remove the bowl from the oven, lift the lid off carefully and spray the bowl with cooking spray. Tilt the bowl with the dough and dump the dough into the preheated bowl. Cover and return to the oven to bake for 45 minutes covered. after 45 minutes, remove the lid and allow to cook until the internal temperature reaches 205 degrees. If the top starts to get too dark, cover with the lid again.

Place on a rack to cool. I think mixing the fruit and nuts with the dry ingredients will incorporate the fruit better and you won't have browned piece like in this photo.

Plus, I think it will distribute the fruits and nuts better throughout the loaf.

This sure is good.

I am cooking all month for my daughter's next two events during the first week of December. For the first event, we will be serving mini portions of turkey dinner. So, if you need thanksgiving recipes, stop back and see how we are preparing our meals. I made three loaves of this bread which will be served with my special holiday pate' recipe which I have never shared before. I will show how to make it later in the month.


Marigold said…
The goatmother has serious witch envy. Must be the fates direct you to these great pieces! Bread looks yummy, but we still want to see what you bought in Salem. :)
OMG! This will be in my oven tomorrow. What a great combination of flavors.
petoskystone said…
she will fine flying over your new house! :)
That bread does look delicious! I love what You put in to it and I'll do it too if I only can remember to buy walnuts and pecans next time I'm in the store :-) Beautiful witch by the way!

Have a greatv day!
Robin Larkspur said…
Love that fab witch!! What a day it will be when she is placed at her new home!!
SharleneT said…
I love your witch but I don't want you to move from your beautiful home -- although, I have no doubts your next place will become just as wonderful... Loved the one you saw in Rockbridge(?)... I think you're right about blending the nuts and raisins in with the flour. And, yet, I can bet that the Blog Tech and hubby didn't turn it down! Want that pate recipe, NOW! Hugs to Teddy.
Lois said…
I have given up on a new house until spring, sigh, but I do like you picking things out for the next house before it exists!
laurie said…
oh my gosh thats one cool weather vane,, its beautiful,, is it brass, or copper, will it age i wonder,,,its beautiful now but I think if it ages it will be even more so,, this is such a great bread, it reminds me of the artisan no knead recipe that everyone was cooking in the heavy dutch ovens in the past few years,, I can't remember the guys name,, but I have made that bread a lot,, its wonderful but the caserole wieghs like 25 pounds and is a begger to lift from the oven,,yours look lovely and your Thanksgiving recipes will be wonderful I'm sure!
Bird said…
Awesome weather vane, just imagine how she'll look once she's got some of that lovely patina on her. Really cool.

And I vote very high marks for your no knead bread and will be making it this week because it looks too darned lovely not to. Thanks for posting another great recipe. Can't wait to try it.

Bright blessings,
Toriz said…
Mmmmm! That bread sounds tadsty! :)
Pricilla said…
Looks yummy indeed. I can't wait to see what you come up with for the parties.
Kelly said…
I personally think that witch should sit on top of my barn. The barn may look like hell but people would look at that witch and oooo and aaaaa. LOL
I love rich, dense breads. That looks lovely and I'm looking forward to reading about your pate. I have never had pate. Hmmm.
Amish Stories said…
Man October that artisan bread looks wonderful. Its something i would enjoy with my coffee in the morning. Richard
LOVE weather vanes. Yours is enchanting. Of course you're not waiting for the new house to display her, right? She'll be lovely on an end table or hutch until then, I hope. Please don't hide her away. I can almost taste the bread. Cranberries, raisins and nuts rolled into one. Sounds delicious. Will have to try this for the holidays. Take care.
Guillaume said…
Love the witch and I wish I could have the bread for breakfast.
Oh I love that witch weather vane! It will look fabulous on top of a building!
William Bezek said…
Witch...Bread...yada, yada. Let's talk about those chairs! Yowzah! I think I'm in love! Oh...the gilt! Oh...the smokey blue velvet! Oh!
If you tell me you have a whole set of those I will really lose it!
Raven said…
I love the weather vane! I saw the same one at a local garden shop, but alas, I live in an apartment!
edenhills said…
I absolutely love the weathervane! She'll be wonderful for your new home. That bread looks just delicious!

John'aLee said…
Oh that bread looks divine. You are such an inspiration lady!
I spent part of last week reading the new Healthy Artisan Bread in 5 Minutes book. Love the technique of no knead!
Looks amazing! Thanks for the recipe. I'm gonna make this, this week. :)