No-Knead Rosemary Cranberry Bread

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No-Knead Rosemary Cranberry Bread

Description

An incredibly easy, artisan-style loaf featuring a crispy, golden crust and a soft, airy interior. It perfectly balances the savory aroma of fresh rosemary with bursts of sweet, tart dried cranberries.

Ingredients

  • 3 cups all-purpose or bread flour

  • 1 ½ cups warm water

  • 1 tsp active dry yeast

  • 1 ½ tsp salt

  • ½ cup dried cranberries

  • 1 ½ tbsp fresh rosemary, finely chopped

Instructions

  1. In a large bowl, whisk together flour, yeast, salt, cranberries, and rosemary. Pour in warm water and stir with a spatula until a sticky dough forms.

  2. Cover the bowl with plastic wrap and let it rest at room temperature for 12 to 18 hours until bubbly.

  3. Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.

  4. Transfer the dough onto parchment paper, shape into a ball, and carefully lower the paper and dough into the hot pot.

  5. Bake covered for 30 minutes, then uncovered for 15 minutes until golden brown.

Servings

12 slices

Nutritional Info (per serving)

  • Calories: ~140 kcal

  • Carbohydrates: 29g

  • Protein: 3g

  • Fat: 0.5g

Benefits

  • No Special Equipment: Requires zero kneading or stand mixers, making it perfect for beginners.

  • Antioxidant Boost: Cranberries add a dose of vitamins and unique sweet-savory depth to a standard artisan loaf.

Notes

  • Note: Make sure your water is lukewarm, not boiling. Water that is too hot will kill the yeast, preventing your bread from rising properly during its long rest.

Tips

  • Tip: For an extra beautiful presentation and a hit of flavor, save a few whole dried cranberries and rosemary sprigs to press gently into the top of the dough ball right before baking.

Q/A

  • Q: Can I use dried rosemary instead of fresh?

    • A: Yes, but reduce the amount to 1 ½ teaspoons, as dried herbs are much more concentrated and potent than fresh ones.

  • Q: What if I don’t have a Dutch oven?

    • A: You can use any heavy, oven-safe pot with a tight-fitting lid, or bake it on a regular baking sheet with a pan of water placed on the bottom rack to create steam.

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