Description
For the Bread:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon active dry yeast
1 cup warm water
1 tablespoon olive oil
½ cup dried cranberries
¼ cup fresh basil, chopped
For the Lemon Garlic Butter:
4 tablespoons unsalted butter, softened
1 clove garlic, minced
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon fresh parsley, chopped (optional)
Directions:
In a large bowl, whisk together flour, sugar, salt, and yeast. Add warm water and olive oil, stirring to combine into a shaggy dough.
Fold in dried cranberries and fresh basil. Cover the bowl with a kitchen towel and let the dough rise for 1-2 hours, or until it has doubled in size.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Once the dough has risen, turn it out onto a floured surface and shape it into a round loaf. Place the dough onto the prepared baking sheet and let it rest for
15 minutes.
Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
While the bread is baking, prepare the lemon garlic butter by mixing the softened butter, minced garlic, lemon zest, lemon juice, and parsley (if using) in a
small bowl.
Once the bread is baked, let it cool for a few minutes, then serve it warm with the lemon garlic butter.
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Kcal: 220 kcal per serving
Servings: 8
Step-by-Step Guide
Follow these detailed instructions for perfect Cranberry Basil Bread every time.
- Activate the Yeast: Ensure your water is warm (105-115°F). Too hot will kill the yeast; too cold won’t activate it. Whisk it with the dry ingredients as directed.
- First Rise: Cover the bowl with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot until truly doubled. This can take 1.5-2 hours.
- Shape with Care: After turning the dough out, gently shape it into a round ball by pulling the edges underneath to create surface tension. Avoid kneading or deflating it aggressively.
- Second Rest: This 15-minute bench rest allows the gluten to relax, ensuring your loaf holds its shape in the oven.
- Bake to Perfection: For a crispier crust, place a small oven-safe dish of water on the bottom rack while baking. The bread is done when an internal thermometer reads 190-200°F.
- Prepare the Butter: Let the butter soften naturally at room temperature for easiest mixing. Combine all ingredients until fully incorporated.
Serving Suggestions
This versatile bread pairs beautifully with many dishes. Serve it warm with the lemon garlic butter as an appetizer. It makes an excellent side for creamy soups like tomato basil or butternut squash. Crumble leftover bread to make a unique stuffing for poultry, or use day-old slices for a gourmet grilled cheese sandwich with brie or goat cheese.
How-to Summary
Mix dry ingredients with warm water and oil to form a dough. Fold in cranberries and basil, then let rise until doubled. Shape into a round loaf, rest briefly, and bake at 375°F for 30-35 minutes. Meanwhile, mix softened butter with garlic, lemon zest, juice, and parsley. Serve the warm bread with the flavored butter.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes. You can mix instant yeast directly with the flour without needing to activate it in warm water first.
My dough didn’t rise. What went wrong? The most common culprits are expired yeast or water that was too hot, which killed the yeast. Always check the expiration date and use a thermometer.
Can I make this dough ahead? Absolutely. After the first rise, punch it down, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping and baking.
What can I substitute for fresh basil? You can use 1 tablespoon of dried basil, but the flavor will be more muted. Fresh rosemary or thyme are also excellent herb substitutions.
How should I store leftovers? Store completely cooled bread in a paper bag for up to 2 days for a soft crust, or an airtight container for a softer crust. The lemon garlic butter can be refrigerated for up to 2 weeks.
Common Mistakes to Avoid
- Using boiling water: This will kill the yeast. Aim for warm, not hot, water.
- Over-flouring the surface: Use just enough flour to prevent sticking. Too much will make the dough dense.
- Skipping the second rest: The 15-minute rest after shaping is crucial for a better oven spring and final shape.
- Cutting the bread immediately: Let it cool for at least 15-20 minutes. Cutting too soon releases steam and makes the interior gummy.
- Using cold butter for the spread: Butter must be properly softened to blend smoothly with the other ingredients.
Conclusion
This Cranberry Basil Bread with Lemon Garlic Butter is a simple yet impressive recipe that combines sweet, savory, and tangy flavors. By following the step-by-step guide and avoiding common pitfalls, you can create a bakery-quality loaf at home. It’s perfect for sharing, elevating a weeknight meal, or impressing guests. Enjoy the process and the delicious, aromatic results.
