Description
3 cups all-purpose flour
1 ½ teaspoons salt
½ teaspoon instant yeast
1 cup warm water
½ cup dried cranberries
2 tablespoons chopped fresh rosemary (or 1 tablespoon dried)
2 tablespoons chopped fresh thyme (or 1 tablespoon dried)
1 tablespoon honey (optional)
For the Garlic Butter:
4 tablespoons unsalted butter, melted
2 cloves garlic, minced
1 teaspoon chopped fresh parsley
Directions:
In a large mixing bowl, combine the flour, salt, and instant yeast. Stir in the warm water, cranberries, rosemary, thyme, and honey (if using) until a shaggy
dough forms.
Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours.
After the dough has risen, preheat your oven to 450°F (230°C). Place a Dutch oven (or heavy oven-safe pot with a lid) inside to preheat for 30 minutes.
Turn the dough onto a floured surface and gently shape it into a ball. Place it onto a piece of parchment paper.
Carefully remove the preheated Dutch oven and place the parchment paper with the dough inside. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for another 10-15 minutes until the crust is golden brown. Let cool before slicing.
For the garlic butter, mix melted butter with minced garlic and parsley. Brush over warm slices of bread before serving.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 18 hours (includes resting time)
Kcal: 180 kcal per slice
Servings: 10 slices
Step-by-Step Guide
Follow these detailed instructions for perfect no-knead cranberry rosemary bread. First, in a large bowl, whisk together 3 cups of all-purpose flour, 1 ½ teaspoons of salt, and ½ teaspoon of instant yeast. Add 1 cup of warm water, ½ cup of dried cranberries, 2 tablespoons each of chopped fresh rosemary and thyme, and 1 tablespoon of optional honey. Stir until just combined into a shaggy, sticky dough. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12-18 hours; the long fermentation is key for flavor and texture.
The next day, preheat your oven to 450°F (230°C). As it heats, place your Dutch oven (with its lid on) inside for a full 30 minutes. While the pot heats, turn the risen, bubbly dough onto a well-floured surface. With floured hands, gently fold the edges of the dough towards the center to form a rough ball. Place this ball on a sheet of parchment paper. Using oven mitts, carefully remove the scorching hot Dutch oven. Lower the dough into the pot using the parchment paper as a sling. Cover with the lid and bake for 30 minutes. Remove the lid and bake for 10-15 more minutes until deeply golden. Cool completely on a wire rack before slicing.
Serving Suggestions
This aromatic bread is incredibly versatile. For the ultimate experience, brush warm slices with the prepared garlic butter. It pairs beautifully with a hearty winter soup or a fresh garden salad. For a festive appetizer, slice into thick pieces, toast lightly, and top with creamy goat cheese or brie. It also makes exceptional sandwiches, especially with roasted turkey and cranberry sauce, or simply served alongside a charcuterie board.
How-to Summary
Mix dry ingredients with herbs, cranberries, and water. Let the dough rest overnight (12-18 hrs). Preheat Dutch oven at 450°F. Shape dough, bake covered for 30 min, then uncovered for 10-15 min. Cool, slice, and brush with garlic butter.
Frequently Asked Questions
Can I use active dry yeast instead of instant?
Yes, but you should activate it first. Mix it with the warm water and a pinch of the recipe’s sugar/honey, let it foam for 5-10 minutes, then proceed.
My dough didn’t rise much overnight. What happened?
This is often due to water that was too hot (killing the yeast) or a room that was too cold. Ensure your water is just warm to the touch (about 105°F) and place the bowl in a draft-free spot.
I don’t have a Dutch oven. What can I use?
Any heavy, oven-safe pot with a tight-fitting lid will work. A deep cast-iron skillet covered with a sheet pan or foil can also be used to trap steam.
Can I add nuts or other dried fruit?
Absolutely! Toasted walnuts or pecans (about ½ cup) are a fantastic addition. Ensure any add-ins are dry to not alter the dough’s hydration.
How should I store leftovers?
Store cooled bread in a paper bag for up to 2 days for a crisp crust, or in an airtight container for a softer crust. It freezes well for up to 3 months; thaw and re-crisp in the oven.
Common Mistakes to Avoid
- Over-handling the dough: After the long rest, handle the dough minimally when shaping. Over-working it will deflate the gases and result in a dense loaf.
- Skipping the preheat: Not preheating the Dutch oven long enough means insufficient initial oven spring. Give it a full 30 minutes.
- Cutting while hot: Slicing the bread before it has cooled completely (at least 1 hour) causes it to become gummy as the interior is still setting.
- Using cold ingredients: Ensure your water is warm to activate the yeast effectively, especially in a cooler kitchen environment.
Conclusion
This no-knead cranberry rosemary bread is a testament to how simple ingredients and patient fermentation can create something extraordinary. The hands-off method yields a professional-quality loaf with a crisp crust, chewy interior, and bursts of sweet-tart cranberry complemented by earthy herbs. Mastering this recipe opens the door to endless variations, making it a reliable and impressive staple for any home baker. Enjoy the process and the delicious results.