3 Cups Flour
1 3/4 tsp Salt
1/2 tsp Yeast
1 1/2 Cups Water
4 Tbsp Maple Sugar
Zest of 2 Clementines
1/2 Cup Dried Cranberries
In a large mixing bowl stir together flour, salt, maple sugar, cranberries, zest and yeast. Add water and mix until all flour is moist. Cover bowl with plastic wrap and set aside for 12 to 18 hours (we usually leave it on the counter overnight and bake for breakfast).
Heat oven to 450'.
When oven is preheated put large empty casserole dish with lid in oven to heat up (a dutch oven would also work) for 30 minutes. Scoop out dough onto floured surface and shape into a ball. Cover with plastic wrap and let dough rest for 30 minutes.
Take the hot dish out of the oven and place dough inside (you do not have to grease the dish, if it is hot enough the dough will not stick). Cover with the lid and return to oven for 30 minutes.
Take the lid off and continue to bake for another 8 minutes. When done the bread should have a nice golden brown color on top. Take bread out of oven let cool outside of baking dish.
Enjoy with Great River Maple Cream!