Walnut cranberry bread surprises.
Like all dedicated followers of this forum, I want to make the best bread possible, but also want to maximize my effort and make it with the least effort and time. So my next bread choice is 50/50 all purpose flower/wheat flour for that dark look with cranberries and walnuts.
The number of posted recipes on the internet might approach infinity, so I reviewed one after another and came away as uncertain as to what to do as before I started, maybe even more uncertain. Recipes ranged from the traditional mix, autolyze, two rises, frequent gentle foldings, the last rise in the frig overnight, into the preheated Dutch Oven, 30 minutes top on, 15 minutes top off.
But then I came across recipes for cranberry walnut loaves that shocked me. No yeast. Mix ingredients gently, Add the honey or other sweeteners, baking soda, citrus peel, put into baking basket, bake at 350 uncovered for 30 minutes, and presto you are done.
Are these breads equal in quality and tasting? Is the "long" method superior in quality and taste over the rapid method?