Bake the Best No-Knead Rosemary Cranberry Bread Today!

Baking homemade bread has a certain charm that can’t be replicated by store-bought loaves. The alluring aroma wafting through your kitchen, the satisfying texture, and the sheer joy of creating something from scratch – these are the reasons why no-knead bread recipes have become so popular. And when you add the irresistible flavors of rosemary and dried cranberries, you’ve got a heavenly bread that’s sure to impress your friends and family.

No-knead bread is a game-changer for home bakers, as it requires minimal hands-on work and allows the dough to do all the heavy lifting during the long, slow rise. This No-Knead Rosemary Cranberry Bread is a delightful twist on the classic no-knead method, infusing the dough with the earthy, piney notes of fresh rosemary and the sweet-tart burst of dried cranberries.

Table of Contents

Ingredients for No-Knead Rosemary Cranberry Bread

• 3 cups (360 g) all-purpose flour
• 1½ cups (360 ml) warm water
• 1 tsp instant yeast
• 1 tbsp sea salt
• 2 tbsp olive oil
• ½ cup (50 g) dried cranberries
• 2 tbsp fresh rosemary, finely chopped

How to Make No-Knead Rosemary Cranberry Bread

Mix Dry Ingredients

In a large bowl, combine the flour, yeast, salt, cranberries, and rosemary. Give it a gentle stir to evenly distribute the ingredients.

Add Wet Ingredients

Pour in the warm water and olive oil, and stir until a shaggy dough forms. Don’t worry if it looks a bit messy at this stage – the long resting period will work its magic.

Let It Rest

Cover the bowl with a piece of plastic wrap or a damp towel and let the dough rest at room temperature for 12 to 18 hours. This long, slow rise allows the flavors to develop and the gluten to form, creating a beautifully airy and crusty loaf.

Preheat the Oven

When the resting time is up, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy pot with a lid inside to heat up for 30 minutes.

Shape the Dough

Turn the dough out onto a lightly floured surface and shape it into a ball. Be gentle, as you don’t want to deflate all that lovely air that’s been building up.

Bake to Perfection

Carefully place the dough into the hot pot, drizzle it with a bit of olive oil, and sprinkle with a pinch of sea salt. Cover the pot and bake for 30 minutes. Then, remove the lid and bake for an additional 10 to 15 minutes, until the crust is a deep, golden brown.

Cool and Enjoy

Once the bread is done, remove it from the pot and let it cool on a wire rack before slicing into it. Serve this No-Knead Rosemary Cranberry Bread warm, at room temperature, or toasted with a pat of butter – however you like it, it’s sure to be a hit!

Tips for Perfect No-Knead Bread

The key to making a successful No-Knead Rosemary Cranberry Bread is to follow the recipe precisely and pay attention to a few crucial details:

• Measure Ingredients Accurately: Precise measurements are essential for getting the right texture and rise. Use a kitchen scale if possible, as it’s the most reliable way to measure flour and other dry ingredients.
• Allow Ample Resting Time: Don’t be tempted to rush the long, slow rise – this is what develops the bread’s complex flavor and chewy crumb. Resist the urge to peek at the dough during this time, as it can affect the rise.
• Preheat the Pot Thoroughly: A hot, preheated Dutch oven or heavy pot is essential for creating that signature no-knead crust. Make sure to let it heat up for a full 30 minutes before adding the dough.
• Be Gentle with the Dough: When shaping the dough, handle it as little as possible to avoid deflating all the air pockets that have developed. A light, delicate touch is key.

Variations of No-Knead Bread

The beauty of no-knead bread is that it’s a blank canvas for all sorts of creative flavors and mix-ins. Once you’ve mastered the basic technique, try experimenting with different herbs, spices, and dried fruits:

• Herbal Variations: Swap the rosemary for fresh thyme, oregano, or a blend of your favorite Mediterranean herbs.
• Fruit Swaps: Instead of cranberries, try using chopped dried apricots, raisins, or even apple chunks.
• Seedy Additions: Sprinkle in a handful of sunflower seeds, pumpkin seeds, or sesame seeds for extra texture and nutty flavor.
• Seasonal Twists: For a festive fall loaf, add a teaspoon of pumpkin pie spice or a tablespoon of maple syrup. In the spring, fold in some chopped fresh dill or chives.

Serving and Storing Your No-Knead Bread

This No-Knead Rosemary Cranberry Bread is best enjoyed fresh, straight out of the oven. The crisp, golden crust gives way to a soft, chewy interior that’s bursting with flavor. Slice it thick and serve it with a pat of butter, or use it to make sandwiches, soups, and stews even more delicious.

If you have any leftovers, store the bread at room temperature in a paper bag or lightly covered with a clean kitchen towel. It will stay fresh for up to 3 days. To reheat, simply pop it in a 350°F (175°C) oven for 5-10 minutes until warmed through.

For longer-term storage, you can freeze the bread for up to 3 months. Slice it before freezing, then reheat the slices directly from the freezer in the oven or toaster.

FAQs About No-Knead Rosemary Cranberry Bread

How can I adjust the recipe for a smaller batch of No-Knead Rosemary Cranberry Bread?

To adjust the recipe for a smaller batch, simply halve the quantities of each ingredient. For example, use 2 cups of all-purpose flour, 1 cup of warm water, 1/2 teaspoon of instant yeast, and 1 teaspoon of sea salt. Adjust the amount of cranberries and rosemary accordingly, using about 1/4 cup of dried cranberries and 1 tablespoon of fresh rosemary. Keep in mind that the resting time may still remain the same (12–18 hours) to allow the flavors to develop and the dough to rise properly. Baking time may slightly vary, so start checking for doneness around the 25-minute mark.

Can I substitute fresh rosemary with dried rosemary in this recipe?

Yes, you can substitute fresh rosemary with dried rosemary, but you’ll need to adjust the quantity since dried herbs are more concentrated in flavor. Use about 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary. Keep in mind that dried herbs should be added earlier in the mixing process to allow their flavors to infuse into the dough. If you’re using powdered or crushed dried rosemary, it can be mixed in with the dry ingredients.

What should I do if my dough is too sticky after the resting period?

If your dough is too sticky after the resting period, it may be due to a few factors such as humidity or not enough flour used during mixing. To remedy this, you can dust your work surface and hands with a little flour before shaping the dough. If the dough is excessively sticky and difficult to handle, you might consider adding a tablespoon or two of flour while kneading it gently on the floured surface. However, be cautious not to add too much flour, as this can alter the texture of the bread.

Can I add nuts or seeds to the No-Knead Rosemary Cranberry Bread?

Absolutely! Adding nuts or seeds can enhance both the flavor and texture of your No-Knead Rosemary Cranberry Bread. Consider adding 1/4 to 1/2 cup of chopped walnuts, pecans, or sunflower seeds during the mixing stage, along with the cranberries and rosemary. Just make sure to adjust the total amount of cranberries slightly if you want to maintain a balanced flavor. Incorporating nuts or seeds not only adds nutrition but also gives your bread a delightful crunch!

More Related Recipes You Might Enjoy

• Creamy Mozzarella Chicken Linguine with Garlic Cajun Butter
• Chicken Bacon Ranch Stuffed Bread
• Parmesan Crusted Chicken

Get ready to fill your home with the tantalizing aroma of freshly baked No-Knead Rosemary Cranberry Bread. This easy, hands-off recipe is a game-changer for home bakers, delivering a beautifully crusty loaf with delightful pockets of sweet cranberry and aromatic rosemary. Pair it with a hearty soup, use it for sandwiches, or simply savor it with a smear of butter – however you enjoy it, this bread is sure to become a new favorite in your household.

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