Sunday, 26 July 2009

No Knead Spiced Cranberry Coffeecake

I’m continuing my no knead baking series by making a Spiced Cranberry Bundt-Style Coffeecake using the Kneadlessly Simple method.
This bread is made with an all-purpose enriched sweet dough. The dough is very versatile. It is slightly sweet and suitable for making coffeecakes, various enriched loaves, and dessert breads.

This is a really easy method.  It takes a couple of days from start-to-finish to make this coffeecake, but most of the time is spent fermenting the dough.

The first step involves making the enriched dough and letting it ferment for 15 to 18 hours in the refrigerator.

The next step is to make the Cranberry Coffeecake Dough, spread it in the Bundt pan and let it rise again.  You have the option of doing a shortened rise or an extended rise in the refrigerator for about 15 hours.

After the 15 hours, you take the pan out of the refrigerator and let it warm up to room temperature for a couple of hours and let it continue rising.
Once the bread has finished rising, you bake it and let it cool on a wire rack until completely cooled.

Then brush off any crumbs from the surface of the loaf and transfer the loaf to a serving platter. Sift powdered sugar over the top just before serving.

The coffeecake slices best when cool, but is good warm, at room temperature, or toasted. I can attest to this. In fact, I asked my taste tester how he would describe the coffeecake and he said, "I would just call it delicious!" It is a delicious breakfast bread or dessert bread. Yummy!

This bread stores well.  Just cool completely before storing airtight in a plastic container or cake keeper. Keeps at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

This bread has been submitted to Bread Baking Day #22: Sweet Breads.

Be sure to view all of the delicious breads in the Bread Baking Day #22 Roundup.

Happy Baking!

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