Description
This No-Knead Rosemary Cranberry Bread is the perfect recipe for those moments when you want something simple yet extraordinary. With a long rise time and minimal effort, the dough develops deep, rich flavors. The addition of tart cranberries, fragrant rosemary, and a touch of sea salt makes this bread perfect for any occasion, from cozy dinners to festive gatherings.
Ingredients
Scale
3 cups (360 g) all-purpose flour
1 1/4 teaspoons (7 g) salt
1/2 teaspoon (2 g) instant yeast
1 1/2 cups (360 ml) warm water
1/2 cup (70 g) dried cranberries
2 teaspoons (1 g) fresh rosemary, chopped
2 tablespoons (30 ml) olive oil, plus extra for drizzling
Sea salt, for sprinkling
Instructions
- In a large bowl, combine flour, salt, and yeast. Stir in warm water until a sticky dough forms.
- Fold in the dried cranberries and chopped rosemary.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12-18 hours until it has doubled in size and is bubbly.
- Preheat the oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot inside to heat for 30 minutes.
- Once the dough has risen, carefully transfer it to the hot pot. Drizzle with olive oil and sprinkle with sea salt.
- Cover the pot with the lid and bake for 30 minutes.
- Remove the lid and continue baking for an additional 15 minutes until the crust is golden and crispy.
- Allow the bread to cool on a wire rack for 10-15 minutes before slicing.
Notes
- Allow the dough to rise for the full 12-18 hours to develop the best flavor and texture.
- Use a preheated Dutch oven or heavy pot to create a crispy crust.
- Customize with different add-ins like nuts or orange zest.
- If you want a softer crust, cover the bread with foil during the last 15 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes