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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/no-knead-rosemary-cranberry-bread-recipe/