No-Knead Rosemary Cranberry Bread Recipe

Introduction

This No-Knead Rosemary Cranberry Bread combines rustic simplicity with vibrant flavors. With minimal hands-on time and a long rise, this bread develops a perfectly crusty exterior and soft, aromatic interior studded with fresh cranberries and rosemary.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups warm water
• 1/2 cup fresh cranberries, roughly chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil, plus more for drizzling
• Sea salt, for sprinkling

Instructions

1. Step 1: In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast.
2. Step 2: Pour the warm water into the dry ingredients and stir until a shaggy dough forms.
3. Step 3: Fold in the chopped cranberries and fresh rosemary, ensuring they are evenly distributed throughout the dough.
4. Step 4: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours, until it is bubbly and has doubled in volume.
5. Step 5: Preheat your oven to 450°F (230°C) and place a Dutch oven with its lid inside to heat for at least 30 minutes.
6. Step 6: Carefully remove the hot Dutch oven; drizzle the interior with a small amount of olive oil to coat the base.
7. Step 7: Turn the risen dough onto a floured surface and gently shape it into a round loaf.
8. Step 8: Place the shaped dough into the prepared Dutch oven. Drizzle the top with olive oil and sprinkle generously with sea salt.
9. Step 9: Cover with the lid and bake for 30 minutes.
10. Step 10: Remove the lid and bake for an additional 15 minutes, or until the crust is a deep golden brown. Let the bread cool on a wire rack before slicing.

Tips & Variations

• For a sweeter touch, substitute dried cranberries and add a tablespoon of honey to the dough.
• If fresh rosemary is unavailable, use 1 tablespoon of dried rosemary but crush it lightly to release more flavor.
• Try adding a handful of chopped nuts or seeds for extra texture.
• Make sure to preheat the Dutch oven thoroughly to achieve a crispy crust.

Storage

Store leftover bread wrapped in a clean kitchen towel or in a bread box at room temperature for up to 3 days. To keep it longer, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or warm the whole loaf in a 300°F (150°C) oven for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast but dissolve it in warm water first and let it sit for 5–10 minutes until foamy before mixing into the flour.

Do I need a Dutch oven to make this bread?

A Dutch oven is ideal for trapping steam to develop a crispy crust, but you can bake the bread on a baking stone or heavy-duty baking sheet. Place a pan of water on the bottom rack to create steam.

No-Knead Rosemary Cranberry Bread Recipe

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4.6 from 121 reviews

This No-Knead Rosemary Cranberry Bread is a rustic, flavorful loaf featuring fresh cranberries and aromatic rosemary. Perfectly crusty and tender inside, this bread requires minimal hands-on time and uses a Dutch oven for baking, creating a bakery-quality artisan bread at home.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 12 to 18 hours 1 hour
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast

Wet Ingredients and Add-ins

• 1 1/2 cups warm water
• 1/2 cup fresh cranberries, roughly chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil, plus more for drizzling
• Sea salt, for sprinkling

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast thoroughly to ensure an even distribution of ingredients.
2. Add Water and Mix Dough: Pour the warm water into the dry ingredients and stir until a shaggy dough forms, with no dry flour remaining but without a smooth texture.
3. Incorporate Cranberries and Rosemary: Fold in the roughly chopped cranberries and fresh rosemary evenly throughout the dough to infuse flavor in every bite.
4. First Rise: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours until it becomes visibly bubbly and doubles in volume, developing flavor and texture.
5. Preheat Oven and Dutch Oven: About 30 minutes before baking, set the oven to 450°F (230°C) and place a Dutch oven with its lid inside to preheat thoroughly, ensuring a hot baking environment.
6. Prepare Dutch Oven: Carefully remove the hot Dutch oven, drizzle the interior with a small amount of olive oil to coat the base and prevent sticking.
7. Shape Dough: Turn the risen dough onto a floured surface; gently shape it into a round loaf without deflating it too much to maintain the airiness.
8. Final Assembly: Place the shaped dough ball into the prepared Dutch oven, drizzle the surface with olive oil, and generously sprinkle with sea salt to enhance the crust flavor.
9. Bake Covered: Cover with the lid and bake in the preheated oven for 30 minutes to create steam and a crusty exterior.
10. Bake Uncovered and Cool: Remove the lid and continue baking for an additional 15 minutes or until the crust turns deep golden brown. Transfer the bread to a wire rack and let cool completely before slicing to finish the bread-making process.

Notes

• Use fresh cranberries for the best flavor and texture; frozen cranberries may release too much moisture.
• The long fermentation time develops flavor but can be shortened slightly if needed; expect some compromise in taste and crumb.
• Ensure your Dutch oven is oven-safe and large enough to hold the bread dough.
• Allow the bread to cool fully before slicing to maintain structure and texture.

Keywords: no-knead bread, rosemary bread, cranberry bread, artisan bread, Dutch oven bread, easy bread recipe, vegetarian bread