Comments on: Crusty Cranberry Nut No Knead Bread

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Fri, 13 Sep 2024 17:25:49 +0000

In reply to bettie. Hi Bettie, you can cool it with or without the parchment. Hope you enjoy it!

By: bettie

bettie — Fri, 13 Sep 2024 17:18:53 +0000

just wondering, when you take it out, done, and put it on wire rack, on the parchement? or remove the parchment? im a beginner, did do this recipe last year with cranberries and almonds, it was a big hit, this year I am doing it with dried cherries from our cherry tree and almonds, yay

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Fri, 13 Sep 2024 14:42:36 +0000

In reply to Karin. Hi Karin, we're so glad you loved it! The crusty exterior is signature for this bread and bread-baking method, so it would need significant changes to yield a soft crust like on sandwich bread.

By: Karin

Karin — Fri, 13 Sep 2024 14:35:50 +0000

This is a fantastic recipe. I am making it now for some people who may have difficulty chewing the crusty exterior. Is there any way to make it more of a traditional bread crust?

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Fri, 13 Sep 2024 11:59:41 +0000

In reply to Kathy C. Hi Kathy, we haven't tested it, but we fear whole wheat pastry flour may be a bit too light for this bread. We recommend sticking with bread flour or all-purpose flour for best results.

By: Kathy C

Kathy C — Fri, 13 Sep 2024 11:31:38 +0000

Has anyone tried this using whole wheat pastry flour

By: Erin @ Sally's Baking Recipes

Erin @ Sally's Baking Recipes — Thu, 12 Sep 2024 20:23:04 +0000

In reply to Lizzie L. Hi Lizzie, we haven't tested it, but you can certainly use a silicone bread sling if you prefer. We'd love to know how it turns out if you give it a try!

By: Lizzie L

Lizzie L — Thu, 12 Sep 2024 20:16:04 +0000

Have you ever used a silicone bread sling instead of parchment paper? If so, did bottom of bread brown sufficiently?