Cranberry Hard Apple Cider Bread

 2025 National Festival of Breads Champion 

Janet Gill

Canton, Ohio

Yeast Bread Category 

“I love the ease of adding dried or freeze-dried fruits to breads for added flavor. Hard apple cider seemed like an interesting ingredient to experiment with for even more flavor. I added cranberries, walnuts, and pumpkin seeds for more autumn goodness!"

INGREDIENTS 

3 ¾ - 4 cups King Arthur® Unbleached Bread Flour, divided 

2 tablespoons vital wheat gluten, optional 

1 (1-ounce) package freeze dried apples, crushed to ¼” pieces 

2 teaspoons salt 

1 (1/4-ounce) package RED STAR® Platinum Superior Baking Yeast® 

1 (12- ounce) bottle hard apple cider (Angry Orchard Crisp Apple Hard Cider)  

½ cup dried cranberries 

½ cup English walnuts, toasted and chopped  

¼ cup raw unsalted pumpkin seeds 

Cornmeal, optional 

DIRECTIONS 

  1. In a bowl of a stand mixer fitted with paddle, combine 3 ¾ cups flour, vital wheat gluten, freeze dried apples, salt and yeast.  
  2. Pour apple cider into a 2-cup glass measuring cup and heat in microwave until very warm, 120°F - 130°F. Add cider to flour mixture and beat until flour is moistened and a shaggy dough is formed.  
  3. Exchange paddle for dough hook. Knead on medium-low speed 6 – 8 minutes. If dough sticks to sides of bowl, add 1 tablespoon of additional flour at a time. Dough should feel tacky; avoid adding too much flour.  
  4. Add cranberries, walnuts, and pumpkin seeds; knead in with dough hook or by hand. (Janet does this step by hand to ensure even distribution.) 
  5. Shape dough into a ball and place in large, greased bowl. Cover with plastic wrap and let rise in warm place until doubled, 1 - 2 hours. 
  6. Line an 8” round cake pan with a sheet of parchment paper, large enough to form a sling, to move the bread into a 5-quart Dutch oven. After dough has risen, punch it down, and form into a boule (round loaf). Place loaf into parchment-lined cake pan. Cover with plastic wrap; let rise in warm place until dough has expanded to the edges of the pan, about 45 minutes.  
  7. During the rise, place a covered Dutch oven into oven and preheat to 425°F. Note: to prevent the bottom of loaf from over-browning, place an empty cookie sheet on the rack below the Dutch oven to help deflect the heat.  
  8. Lightly flour top of risen loaf using a sifter. Score the top of dough with a lame or sharp knife, cutting about ½” deep. If desired, sprinkle a light layer of cornmeal on the bottom of the pre-heated Dutch oven right before adding the loaf. Using the parchment sling, carefully lift loaf and lower into the hot Dutch oven. Cover with lid and bake 30 minutes. Remove the lid and bake 5 – 10 minutes more or until crust is golden brown and internal temperature reaches 200°F - 205°F. Carefully remove loaf by lifting out with the parchment paper. Cool on wire rack before slicing.  

YIELD: 1 large loaf, 24 servings. 

NUTRITION INFORMATION PER SERVING (1 slice, 44 g): 120 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol,190mg sodium, 22g total carbohydrate, 1g dietary fiber, 4g total sugars, 4g protein, 1mcg  folate, 1mg vitamin C, 0.2mg iron.  

Test Kitchen Tips: Your favorite beer may be substituted for the Angry Orchard Crisp Apple  Hard Cider in this recipe. For an alternative to baking in a Dutch oven, follow instructions through Step 6. When dough has risen, lift parchment and loaf onto a cookie sheet. To create steam place a heavy-duty baking pan in the oven on the bottom rack and fill it with boiling water right before putting the loaf in. Bake loaf until golden brown and instant-read thermometer inserted registers 200°F - 205°F, about 35 – 40 minutes.