Description
There’s nothing like the smell of rosemary and warm bread filling the kitchen. This easy no-knead loaf asks for minimal hands-on time and rewards you with a crisp, golden crust, tender crumb, and bright pops of cranberry—perfect for cozy evenings, holiday tables, or casual sharing.
Ingredients
Scale
- 3 cups all-purpose flour (about 360–375 g)
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 3/4 cup dried cranberries (about 110 g)
- 1 1/2 cups warm water (about 95–105°F / 35–40°C)
- 1 tablespoon olive oil (for brushing)
- Flaky sea salt, for topping
Instructions
- In a large bowl, whisk together the flour, instant yeast, and salt. Stir in the chopped rosemary and dried cranberries.
- Add the warm water and mix until a shaggy, sticky dough forms.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 12–18 hours, until bubbly and expanded.
- Preheat the oven to 450°F (230°C) with a Dutch oven (with lid) inside while the oven heats.
- Turn the dough onto a well-floured surface and shape gently into a ball; let rest uncovered for 30 minutes.
- Carefully place the dough into the preheated Dutch oven (use parchment if preferred), brush the top with olive oil, and sprinkle with flaky sea salt.
- Cover and bake for 30 minutes, then remove the lid and bake an additional 10–15 minutes until deep golden brown and the internal temperature reaches about 200–210°F (93–99°C).
- Remove the loaf and cool on a wire rack at least 45 minutes before slicing.
Notes
- Weighing flour (360–375 g for 3 cups) gives more consistent results than volume.
- Use instant yeast for convenience; if using active dry yeast, dissolve in warm water and let foam 5–10 minutes before mixing.
- Fresh rosemary offers the best aroma; if using dried, reduce quantity to avoid overpowering.
- To prevent cranberries from drawing moisture from the dough, optionally plump them in warm water or orange juice for 10 minutes, then drain and pat dry.
- Aim for warm (not hot) water around 95–105°F (35–40°C) to activate yeast without killing it.
- A 5–7 quart Dutch oven works well; if yours is larger the loaf may spread—shape slightly taller to compensate.
- For a crisper crust, finish baking a few extra minutes uncovered or reheat briefly on the oven rack; avoid storing warm bread in plastic which softens the crust.
- Dough can be cold-fermented in the refrigerator up to 24 hours for deeper flavor—bring back to room temperature before shaping.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes