Step-by-step instructions
- In a large mixing bowl, whisk together the flour, salt, instant yeast, dried cranberries, and chopped rosemary until well combined.
- Slowly pour in the warm water while mixing with a wooden spoon or spatula until a shaggy, sticky dough forms.
- Cover the bowl tightly with plastic wrap or a kitchen towel, and let it rise at room temperature for 12 to 18 hours. The longer it rises, the better the flavor!
- Once your dough is bubbly and has doubled in size, preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up.
- Carefully transfer the dough onto a piece of parchment paper. Drizzle with olive oil and sprinkle generously with flaky sea salt.
- Using the parchment paper, lower the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake for an additional 10 to 15 minutes, or until the crust is golden brown.
- Allow the bread to cool on a wire rack before slicing.
Best ways to enjoy it
This No-Knead Rosemary Cranberry Bread can be savored in numerous ways!
- Serve it warm with a pat of butter or some soft cheese for a delightful snack or appetizer.
- Pair it with soups and stews for perfect comfort during chilly evenings.
- Slice it for sandwiches filled with turkey and brie, or enjoy it as a base for crostini topped with your favorite spreads.
How to store
To maintain the deliciousness of your No-Knead Rosemary Cranberry Bread, it’s best to store it properly:
- At Room Temperature: Keep the bread wrapped in parchment paper or in a paper bag to let it breathe, avoiding moisture buildup. Great for 2-3 days.
- Freezing: Wrap slices in plastic wrap followed by aluminum foil, or store in an airtight container to freeze for up to 3 months. Thaw at room temperature or toast directly from the freezer for a crunchy result.
- Reheating: If you prefer warm bread, reheat it in a toaster or oven to refresh its crust.
Helpful cooking tips
- Patience Pays Off: Allowing the dough to rise longer will yield a more developed flavor and texture.
- Flour Power: Don’t be afraid to add a little extra flour when handling the dough if it’s too sticky.
- Dutch Oven Advantage: Using a Dutch oven creates steam, which is essential for a nice crust, so don’t skip this step!
Creative twists
Feel free to make this recipe your own with some creative variations:
- Cheese Lover’s Delight: Add crumbled feta or shredded cheddar for a cheesy experience.
- Nutty Addition: Toss in some chopped walnuts or pecans for added texture.
- Herbal Infusion: Try different herbs like thyme or sage for a unique spin.
FAQ
1. How long is the prep and baking time?
Prep time is roughly 15 minutes, plus 12-18 hours of rising time. Baking takes about 40-45 minutes.
2. Can I use bread flour instead of all-purpose flour?
Yes, bread flour will give you a chewier texture, but all-purpose works perfectly fine too.
3. Is it safe to leave the dough to rise overnight?
Absolutely! The long fermentation time helps develop flavor and texture.
Now that you’ve got all the details, it’s time to enjoy baking this delightful No-Knead Rosemary Cranberry Bread. Happy baking!
