No-Knead Cranberry & Rosemary Bread with Lemon Butter
This simple yet impressive bread combines tart cranberries, earthy rosemary, and zesty lemon butter, making it a delightful addition to any meal or gathering.
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.
Notes
Store the bread in an airtight container at room temperature for up to three days, or freeze for longer storage. To reheat, thaw and warm in the oven for a few minutes until warmed through.