Description
For the Bread:
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons active dry yeast
1 ¼ cups warm water
1 tablespoon olive oil
1 cup fresh cranberries, chopped
1 tablespoon fresh rosemary, chopped
For the Cinnamon Honey Butter:
½ cup unsalted butter, softened
2 tablespoons honey
1 teaspoon ground cinnamon
Pinch of salt
Directions:
In a large mixing bowl, combine flour, sugar, salt, and yeast. Add warm water and olive oil, stirring to form a sticky dough.
Fold in chopped cranberries and rosemary until evenly incorporated. Cover the bowl with a damp towel and let the dough rise for 1-2 hours, or until doubled in
size.
Preheat the oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan.
Transfer the dough into the prepared pan, smoothing the top with a spatula. Let it rise for 15-20 minutes while the oven heats.
Bake the bread for 30-35 minutes, or until golden brown on top and a toothpick inserted comes out clean.
While the bread bakes, prepare the cinnamon honey butter by whipping together softened butter, honey, cinnamon, and a pinch of salt until smooth and creamy.
Once the bread is baked, remove it from the pan and allow it to cool slightly before slicing. Serve warm with cinnamon honey butter.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Kcal: 250 kcal per slice
Servings: 8
Step-by-Step Guide
Follow these detailed instructions for perfect Cranberry Rosemary Bread every time.
- Activate the Yeast: Ensure your water is warm (about 110°F/43°C), not hot, to properly activate the yeast without killing it.
- Mix the Dough: In your large bowl, combine the dry ingredients first. Create a well in the center and pour in the warm water and olive oil. Stir with a wooden spoon until a shaggy, sticky dough forms.
- First Rise: Gently fold in the cranberries and rosemary. Cover the bowl tightly with plastic wrap or a damp towel. Place it in a warm, draft-free spot. Let it rise until truly doubled in size; this can take up to 2 hours.
- Shape and Second Rise: After the first rise, gently punch down the dough to release air bubbles. Transfer it to your greased loaf pan. Use wet hands or a spatula to smooth the top. Cover lightly and let it rise again for 15-20 minutes as the oven preheats.
- Bake to Perfection: Bake on the center rack. The bread is done when it’s deeply golden brown and sounds hollow when tapped on the bottom. An internal temperature of 190°F (88°C) is a reliable indicator.
- Make the Butter: While baking, use a fork or hand mixer to whip the butter ingredients until light, fluffy, and fully combined.
Serving Suggestions
This versatile bread shines in many settings. Serve thick, warm slices as a stunning appetizer with the cinnamon honey butter. It makes an exceptional accompaniment to a hearty winter soup or a festive holiday roast. For a delightful breakfast, toast slices and spread with butter or cream cheese. Crumble day-old bread to make a unique savory bread pudding or stuffing.
How-to Summary
Combine dry ingredients, add wet to form a dough, and fold in cranberries and rosemary. Let the dough rise until doubled. Shape into a loaf pan for a brief second rise. Bake at 375°F (190°C) for 30-35 minutes until golden. Whip together softened butter, honey, cinnamon, and salt for the spread. Cool bread slightly before slicing and serving.
Frequently Asked Questions
Can I use dried cranberries instead of fresh? Yes, dried cranberries work well. Soak them in warm water for 10 minutes to plump up before adding to the dough to prevent them from drying out the bread.
My dough didn’t rise. What went wrong? The most common culprit is expired yeast or water that was too hot (which kills yeast) or too cold (which won’t activate it). Always check the expiration date and use a thermometer for the water.
Can I make this bread without a loaf pan? Absolutely. For a rustic look, shape the dough into a round boule on a parchment-lined baking sheet for the second rise. Adjust baking time, checking a few minutes earlier.
How should I store leftovers? Store completely cooled bread in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
Can I use dried rosemary? You can, but use only 1 teaspoon as dried herbs are more potent. Crush it between your fingers before adding to release its oils.
Common Mistakes to Avoid
- Over-flouring the dough: The dough should be sticky and shaggy. Adding too much flour will result in a dense, dry loaf.
- Skipping the second rise: The brief rise in the pan ensures a better final texture and shape. Don’t put the un-risen dough directly into the hot oven.
- Using cold butter for the spread: Butter must be properly softened at room temperature to whip smoothly with the honey and cinnamon.
- Slicing the bread immediately: Let it cool in the pan for 10 minutes, then on a wire rack for at least 20 more. Slicing too soon releases steam and makes the bread gummy.
Conclusion
This Cranberry Rosemary Bread with Cinnamon Honey Butter is more than a recipe; it’s an experience that fills your kitchen with an incredible aroma and delivers complex, comforting flavors. The tart cranberries and savory rosemary create a sophisticated balance, perfectly complemented by the sweet, spiced butter. By following the detailed steps and avoiding common pitfalls, you’ll achieve bakery-quality results that are sure to impress. It’s the perfect homemade touch for any gathering or a cozy treat for yourself.