Description
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 1/4 cups warm water
1/2 cup dried cranberries
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon honey
1 cup ricotta cheese (for serving)
1 tablespoon olive oil (for brushing)
Directions:
In a large mixing bowl, combine the flour, salt, and instant yeast. Stir in the warm water, honey, cranberries, rosemary, and thyme until a sticky dough forms.
Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature for 12-18 hours, or until it has doubled in size and has a
bubbly surface.
Preheat your oven to 450°F (230°C). Place a Dutch oven (or oven-safe pot with a lid) inside to heat for 30 minutes.
Meanwhile, transfer the dough onto a floured surface and gently shape it into a ball. Cover with a kitchen towel and let it rest while the oven heats.
Carefully place the dough into the preheated Dutch oven, brush the top with olive oil, and cover with the lid.
Bake for 30 minutes covered, then remove the lid and bake for another 10-15 minutes, or until golden brown and crisp.
Let the bread cool completely before slicing. Serve with fresh ricotta cheese.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 13-19 hours (including rising time)
Kcal: 230 kcal per slice
Servings: 8
Step-by-Step Guide
1. Mix the Dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the warm water, honey, dried cranberries, chopped rosemary, and thyme. Stir with a wooden spoon until a shaggy, sticky dough forms and no dry flour remains. Do not knead.
2. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rest at room temperature (70-75°F) for 12-18 hours. The dough is ready when it is doubled in size, dotted with bubbles, and has a slightly domed surface.
3. Shape the Loaf: After the long rise, gently scrape the dough onto a well-floured surface. With floured hands, fold the edges of the dough toward the center to form a rough ball. Let this shaped dough rest, seam-side down, on the floured surface. Cover it with the kitchen towel while your Dutch oven preheats.
4. Bake: Using oven mitts, carefully remove the preheated Dutch oven. Gently lift the dough and place it into the hot pot. Brush the top lightly with olive oil. Cover with the lid and bake for 30 minutes. Remove the lid and bake for 10-15 minutes more until the crust is deep golden brown.
5. Cool: Transfer the bread to a wire rack. It is crucial to let it cool completely for at least 1-2 hours before slicing. This allows the interior crumb to set.
Serving Suggestions
This aromatic bread is incredibly versatile. For the best experience, serve thick slices with a generous smear of fresh, creamy ricotta cheese. The ricotta complements the tangy cranberries and savory herbs perfectly. For a savory brunch, pair it with scrambled eggs and roasted tomatoes. It also makes exceptional toast—drizzle with honey or top with goat cheese and a sprinkle of black pepper.
How-to Summary
Combine dry ingredients, then mix in wet ingredients and add-ins to form a sticky dough. Let it rise at room temperature for 12-18 hours. Shape the dough into a ball, then bake it in a preheated, covered Dutch oven at 450°F for 30 minutes. Uncover and bake for 10-15 more minutes until golden. Cool completely before slicing and serving with ricotta.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Use the same amount but activate it first by dissolving it in the warm water with the honey for 5-10 minutes before adding to the flour.
What if my dough didn’t rise much? The most common cause is water that was too hot, which can kill the yeast, or a room that is too cold. Ensure your water is just warm to the touch (about 105°F) and find a warmer spot for the dough.
Can I add nuts? Absolutely. A 1/2 cup of chopped walnuts or pecans added with the cranberries is a fantastic addition for extra texture.
Do I have to use a Dutch oven? It is highly recommended for creating a crisp, professional crust. If you don’t have one, bake on a preheated pizza stone or baking sheet, and create steam by placing a pan of water on the oven’s bottom rack.
How should I store leftovers? Store in a paper bag for 1 day to keep the crust crisp. For longer storage, place in a plastic bag at room temperature for 2-3 days or freeze whole for up to 3 months.
Common Mistakes to Avoid
- Over-handling the Dough: This is a no-knead bread. Excessive shaping or kneading will deflate the bubbles and result in a dense loaf.
- Skipping the Cooling Time: Slicing into hot bread releases steam, making the interior gummy. Patience is key for the perfect texture.
- Not Preheating the Pot: Placing the dough into a cold Dutch oven will not create the necessary “oven spring” or a crisp crust.
- Using Cold Water: Water that is too cold will drastically slow down the yeast activity, extending the rise time well beyond 18 hours.
Conclusion
This no-knead cranberry and herb bread is a testament to the magic of simple, slow fermentation. With minimal hands-on effort, you can create a stunning, artisanal loaf filled with festive flavors and a perfect crusty exterior. By following the detailed steps and avoiding common pitfalls, you’ll achieve bakery-quality results right in your own kitchen. Enjoy the process and the delicious reward of homemade bread.
