No-Knead Rosemary Cranberry Bread
A delightful, easy recipe for homemade bread featuring rosemary and dried cranberries, with no kneading required.
Servings: 8 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 3 cups all-purpose flour (360 g)
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water (360 ml)
- 1/2 cup dried cranberries (75 g)
- 2 teaspoons fresh rosemary, chopped
- 2 tablespoons olive oil, plus extra for drizzling
- 1 pinch sea salt, for sprinkling
Instructions
Preparation
- In a large bowl, mix together flour, salt, and instant yeast until well combined.
- Gradually stir in the warm water until a sticky dough forms. Don't worry if it looks a bit messy—that’s exactly what you want!
- Gently fold in the dried cranberries and chopped rosemary to incorporate them into the dough.
- Cover the bowl with plastic wrap or a clean kitchen towel, and let it rise at room temperature for 12-18 hours. The dough will become bubbly and double in size.
Baking
- Once the dough has risen, preheat your oven to 450°F (230°C). Place a Dutch oven or any heavy oven-safe pot inside the oven to heat for about 30 minutes.
- Carefully transfer the dough into the hot pot. Drizzle with olive oil and sprinkle sea salt over the top.
- Cover the pot with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the crust is golden and crisp.
- Allow the bread to cool on a wire rack before slicing.
Notes
Slice it thick and enjoy with soup, cream cheese, or as part of a cheese platter. Drizzle with olive oil before serving for an extra touch!