There’s nothing quite like the aroma of freshly baked bread wafting through your kitchen. No-Knead Cranberry & Rosemary Bread with Lemon Butter is a simple yet impressive recipe that brings together the tartness of cranberries, the earthy notes of rosemary, and a zesty lemon butter. This bread is perfect for busy weekends or as a delightful addition to family gatherings. Best of all, it requires minimal effort and time — just mix, let rest, and bake!
Recipe Information
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 13–19 hours
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 220
Protein: 6 g
Carbohydrates: 30 g
Fat: 9 g
Fiber: 1 g
Sugar: 2 g
Sodium: 220 mg
Why Make No-Knead Cranberry & Rosemary Bread with Lemon Butter
No-Knead Cranberry & Rosemary Bread with Lemon Butter is not just delicious; it’s also versatile and healthy. The combination of dried cranberries and rosemary adds a burst of flavor, while the lemon butter brings a refreshing touch that complements the bread beautifully. This recipe is a great way to incorporate whole grains and fruits into your diet, making it perfect for breakfast, brunch, or as a snack. The bread pairs wonderfully with soups, salads, or as a stand-alone treat.
How to Make No-Knead Cranberry & Rosemary Bread with Lemon Butter Step by Step
Ingredients
3 cups (375 g) all-purpose flour
1 1⁄2 tsp (9 g) salt
1⁄2 tsp (2 g) instant yeast
1 1⁄2 cups (360 ml) warm water
1⁄2 cup (60 g) dried cranberries
2 tbsp (6 g) fresh rosemary, finely chopped
Zest of 1 lemon
For the Lemon Butter:
1⁄2 cup (115 g) unsalted butter, softened
1 tbsp (15 ml) honey
1 tsp (5 ml) lemon juice
1 tsp (2 g) lemon zest
Pinch of salt
Directions
In a large bowl, whisk together the flour, salt, and yeast. Add warm water and stir until a sticky dough forms. Fold in cranberries, rosemary, and lemon zest until evenly mixed. Cover the bowl with plastic wrap and let the dough rest at room temperature for 12–18 hours, until bubbly and doubled in size. Preheat the oven to 450°F (230°C). Place a Dutch oven (with lid) inside to heat for 30 minutes. Turn the dough onto a floured surface, shape it into a round loaf, and cover with a towel while the pot heats. Carefully place the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes until golden brown. Cool on a wire rack. For the lemon butter, mix the butter, honey, lemon juice, lemon zest, and salt until creamy. Serve slices of warm bread with whipped lemon butter for a fragrant, tangy finish.
How to Serve No-Knead Cranberry & Rosemary Bread with Lemon Butter
This delightful bread can be served in various ways. Enjoy it with a hearty soup for a comforting meal. Pair it with a crisp salad for a light lunch or serve it as an exquisite appetizer with a cheese platter. The lemon butter also makes a delightful addition, providing a refreshing contrast to the bread’s flavors.
How to Store No-Knead Cranberry & Rosemary Bread with Lemon Butter
To keep your No-Knead Cranberry & Rosemary Bread with Lemon Butter fresh, store it in an airtight container at room temperature for up to three days. For longer storage, you can freeze the bread by wrapping it tightly in plastic wrap and then placing it in a freezer bag. To reheat, thaw and warm in the oven for a few minutes until warmed through.
Expert Tips for Cooking No-Knead Cranberry & Rosemary Bread with Lemon Butter
- Use bread flour for an even chewier texture.
- Experiment with different dried fruits like apricots or figs.
- Adjust the amount of rosemary to suit your taste preference.
- If you want a crispier crust, place a shallow pan with water in the oven while baking.
- Let bread cool completely before storing for the best texture.
Delicious Variations of No-Knead Cranberry & Rosemary Bread with Lemon Butter
For those looking to switch things up, consider adding a hint of spice with red pepper flakes or incorporating a blend of herbs for a more complex flavor. Feeling citrusy? Adding orange zest will bring a sweet, fragrant twist. You can also make this a savory option by omitting the honey in the lemon butter and adding garlic powder instead.
The delicious No-Knead Cranberry & Rosemary Bread with Lemon Butter is truly a delight that you shouldn’t miss out on. Its flavors are vibrant, it’s incredibly easy to make, and you can customize it to suit your palate beautifully. So, gather your ingredients and treat yourself to this amazing bread today!
No-Knead Cranberry & Rosemary Bread with Lemon Butter
Ingredients
Main Ingredients
- 3 cups 3 cups (375 g) all-purpose flour
- 1.5 tsp 1 1⁄2 tsp (9 g) salt
- 0.5 tsp 1⁄2 tsp (2 g) instant yeast
- 1.5 cups 1⁄2 cups (360 ml) warm water
- 0.5 cup 1⁄2 cup (60 g) dried cranberries
- 2 tbsp 2 tbsp (6 g) fresh rosemary, finely chopped
- 1 lemon Zest of 1 lemon
Lemon Butter
- 0.5 cup 1⁄2 cup (115 g) unsalted butter, softened
- 1 tbsp 1 tbsp (15 ml) honey
- 1 tsp 1 tsp (5 ml) lemon juice
- 1 tsp 1 tsp (2 g) lemon zest
- a pinch Pinch of salt
Instructions
Preparation
- In a large bowl, whisk together the flour, salt, and yeast.
- Add warm water and stir until a sticky dough forms.
- Fold in cranberries, rosemary, and lemon zest until evenly mixed.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 12–18 hours, until bubbly and doubled in size.
Baking
- Preheat the oven to 450°F (230°C). Place a Dutch oven (with lid) inside to heat for 30 minutes.
- Turn the dough onto a floured surface, shape it into a round loaf, and cover with a towel while the pot heats.
- Carefully place the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for another 10–15 minutes until golden brown.
- Cool on a wire rack.
Lemon Butter Preparation
- In a bowl, mix the butter, honey, lemon juice, lemon zest, and salt until creamy.
Serving
- Serve slices of warm bread with whipped lemon butter for a fragrant, tangy finish.
