Description
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.
Ingredients
- 3 cup all-purpose flour
- 1 1/2 cup warm water
- 1 teaspoon instant yeast
- 1 tablespoon sea salt
- 2 tablespoon olive oil
- 1/2 cup dried cranberries
- 2 tablespoon fresh rosemary, finely chopped
Instructions
1. In a large bowl, combine the flour, yeast, salt, cranberries, and rosemary. Give it a gentle stir to evenly distribute the ingredients.
2. 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.
3. 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.
4. When the resting time is up, preheat your oven to 450°F. Place a Dutch oven or heavy pot with a lid inside to heat up for 30 minutes.
5. 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.
6. 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.
7. 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!
Notes
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.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg