No-Knead Rosemary Cranberry Bread is a delightful twist on traditional bread, bursting with comforting flavours and a rustic charm. Perfect for any occasion, this lovely loaf combines the tangy taste of dried cranberries with fragrant rosemary. Whether you’re enjoying it fresh out of the oven with a drizzle of olive oil or serving it at your next gathering, this bread will surely impress. The best part? It’s incredibly simple to make—you don’t even need to knead!
What Goes into This No-Knead Rosemary Cranberry Bread
Gathering the right ingredients is essential for creating this tasty bread. Here’s what you’ll need:
- 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
- Sea salt, for sprinkling
Step-by-Step No-Knead Rosemary Cranberry Bread Recipe
Making this bread is a delightful and straightforward process. Follow these steps:
- In a large bowl, mix together the flour, salt, and instant yeast until everything is well combined.
- Gradually stir in the warm water until a sticky dough forms. Don’t fret if it looks a bit messy—that’s exactly what you want!
- Gently fold in the dried cranberries and chopped rosemary, making sure they’re nicely incorporated 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. You’ll notice the dough will become bubbly and double in size.
- 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.
Serve & Enjoy No-Knead Rosemary Cranberry Bread
This lovely loaf makes for a fabulous addition to any meal. Serve it warm, with a drizzle of olive oil for dipping, alongside a fresh salad, or as part of an elegant cheese platter. The sweet and savoury notes of the cranberries and rosemary make it a fantastic pairing for soups and stews too! You might even enjoy it slightly toasted for breakfast, spreading a little butter or your favourite jam on top.
Helpful Tricks for No-Knead Rosemary Cranberry Bread
To make the most of your delicious bread, here are a few handy tips:
- Use Fresh Ingredients: Ensure your dried cranberries and rosemary are fresh for the best flavour. You can also experiment with other herbs like thyme or sage.
- Adjust Your Add-Ins: Feel free to customize this bread by adding nuts, seeds, or even some Crumbled feta for an extra layer of taste.
- Storage: If you have leftover bread, wrap it tightly in cling film and store it at room temperature for a couple of days. It also freezes well—just remember to slice it beforehand for easy thawing!
No-Knead Rosemary Cranberry Bread FAQs
1. Can I use fresh cranberries instead of dried?
While you can use fresh cranberries, it’s best to adjust the sweetness since fresh cranberries are tart. Consider adding a bit of sugar or honey to balance the flavours.
2. How can I tell if my dough has risen enough?
The dough should visibly double in size and be bubbly and airy. If it hasn’t risen much after the allotted time, try a warmer spot for the next rise.
3. Can I make this bread without rosemary?
Absolutely! If rosemary isn’t your thing, try substituting it with dried herbs like oregano or basil, or simply leave it out for a more straightforward cranberry bread.
Baking No-Knead Rosemary Cranberry Bread is a joyful experience that fills your kitchen with the scents of home. I hope you give this easy, flavourful recipe a try—you might just find it becomes a staple in your baking repertoire! Enjoy your baking adventure!