Step-by-step instructions

1. In a large mixing bowl, combine the flour, salt, instant yeast, dried cranberries, and chopped rosemary.
2. Pour in the warm water and use a spoon to gently stir until you have a sticky, shaggy dough.
3. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 12 to 18 hours. This slow fermentation is key to developing flavor and texture.
4. Preheat your oven to 450°F (230°C), placing a covered Dutch oven inside to heat up.
5. Once the dough has risen and created bubbles on the surface, transfer it onto a piece of parchment paper.
6. Lightly drizzle olive oil on top and sprinkle with flaky sea salt.
7. Carefully remove the hot Dutch oven from your oven, lift the parchment paper, and place it inside.
8. Cover and bake for 30 minutes. After that, remove the lid and bake for an additional 10 to 15 minutes, until golden brown.
9. Allow the bread to cool on a wire rack before slicing.

How to serve No-Knead Rosemary Cranberry Bread

This delightful bread is incredibly versatile! Serve it warm with whipped butter or olive oil for dipping. It pairs beautifully with a cheese platter—think creamy brie or sharp cheddar. For a heartier meal, consider slicing it thin and making open-faced sandwiches loaded with turkey and cranberry sauce. It’s also a fabulous accompaniment to soups, especially a comforting butternut squash bisque.

Keeping leftovers fresh

To store your No-Knead Rosemary Cranberry Bread, let it cool completely and then wrap it tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for up to three days. If you want to extend its life even further, consider freezing the bread. Wrap it tightly, and it can last up to three months. When you’re ready to enjoy it again, simply thaw it at room temperature and reheat it in the oven for that fresh-baked flavor.

Pro chef tips

1. Don’t rush the rising time—allowing the dough to develop flavors is crucial for the best taste.
2. If you want a crunchy crust, consider placing a small oven-safe dish of water in the oven while the bread bakes to create steam.
3. Experiment with other herbs, such as thyme or sage, for a unique twist on this recipe.

Creative twists

Feel free to customize your No-Knead Rosemary Cranberry Bread! If you love nuts, try adding chopped walnuts or pecans for a delightful crunch. For a seasonal touch, you might include orange zest or even some pumpkin spice. And if you’re looking to make it a bit heartier, incorporate whole wheat flour or seeds like sunflower or flax.

Your questions answered

What is the prep time and total baking time?

Prep time is approximately 15 minutes, with a long resting period of 12–18 hours. Baking takes about 40-45 minutes in total.

Can I use fresh cranberries instead of dried?

While they will work, fresh cranberries have a tartness that may not yield the same sweetness that dried cranberries offer. If using fresh, consider adding a touch of sugar to balance the flavor.

How should I reheat frozen bread safely?

To reheat from frozen, remove the wrapping and place it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will help restore the crust’s crispness.

This No-Knead Rosemary Cranberry Bread is not just a recipe; it’s an experience—one that I hope you’ll enjoy as much as I do! Happy baking!