There’s something magical about No-Knead Cranberry & Rosemary Bread with Lemon Butter. You know the kind of bread that fills your kitchen with a warm, cozy smell before you even open the oven? This is that bread. Golden crusty edges, a soft chewy middle, sweet pops of cranberry, and a hint of rosemary that feels straight out of a rustic countryside kitchen. And that lemon butter? Bright, creamy, salty, and the perfect finishing touch.
Honestly, I used to be so intimidated by homemade bread. The kneading, the waiting, the folding—it felt like a project only professional bakers could pull off. But the first time I tried this no-knead method, I was hooked. You mix everything in one bowl, let it rest overnight, and the dough does the work for you. It’s the definition of “effortless but impressive.”
This loaf has quickly become my go-to for holidays, brunches, or even just when I want my house to smell like comfort. And I promise you—once you spread that lemon butter over a warm slice, you’ll never look at store-bought bread the same way again. Let’s dive in and make it together.
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What Makes This No-Knead Cranberry & Rosemary Bread Special
Baking bread at home is already a win, but this loaf? It’s got personality.
- Simple process, huge payoff: No kneading required. The long overnight rest develops flavor while you sleep.
- Holiday vibes year-round: Cranberries and rosemary scream festive, but honestly, I make it all year because it’s too good not to.
- Aromatic & flavorful: That rosemary aroma as it bakes? Heavenly. Add the sweet-tart cranberries and you’ve got layers of flavor in every bite.
- Pairs with everything: Breakfast toast, side with soup, or centerpiece on a charcuterie board.
The Taste
Imagine biting into a slice that’s crusty on the outside, pillowy inside, with bursts of chewy cranberries. The rosemary adds this earthy, almost pine-like note that keeps it from being overly sweet. Then you slather on the lemon butter—bright, tangy, and smooth—and it’s like sunshine in spreadable form.
Benefits
- Easy prep, no fancy skills required.
- Budget-friendly ingredients.
- Naturally vegetarian.
- A healthier way to enjoy bread—no additives, no preservatives.
Ingredients You’ll Need
Here’s everything you’ll need for this beautiful bread and its lemon butter companion.
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 400 g (3 ¼ cups) | Gives structure |
| Salt | 1 ½ tsp (9 g) | Balances flavor |
| Instant yeast | ½ tsp (2 g) | No proofing needed |
| Warm water | 300 ml (1 ¼ cups) | Activates yeast |
| Dried cranberries | 80 g (½ cup) | Sweet & chewy |
| Fresh rosemary | 1 tbsp (3 g) | Finely chopped |
For the Lemon Butter
- 100 g unsalted butter, softened (7 tbsp)
- Zest of 1 lemon
- ½ tsp sea salt (3 g)
Tools You’ll Need
- Large mixing bowl
- Wooden spoon or spatula
- Plastic wrap or clean kitchen towel
- Dutch oven with lid (essential for that golden crust)
- Parchment paper (optional but makes transfer easier)
- Microplane or zester (for the lemon)
Ingredient Substitutions & Additions
Want to make it your own? Here’s how:
- Flour: Swap half the all-purpose with whole wheat flour for a nuttier flavor.
- Cranberries: Use dried cherries, raisins, or chopped apricots instead.
- Rosemary: Thyme or sage also work beautifully.
- Butter: For a dairy-free version, use plant-based butter.
- Add-ins: Walnuts or pecans add crunch. A sprinkle of cinnamon in the butter gives it a warm twist.
How to Make No-Knead Cranberry & Rosemary Bread with Lemon Butter
Here’s the part where you’ll see how surprisingly easy it is.
Step 1: Mix the Dough
In a large bowl, whisk flour, salt, and yeast together. Stir in warm water until a shaggy, sticky dough forms. Fold in cranberries and rosemary. Cover tightly with plastic wrap or a towel and let it rest at room temperature for 12–18 hours. The dough will double in size and get bubbly.
Step 2: Preheat Your Oven & Dutch Oven
About 30 minutes before baking, preheat your oven to 230°C (450°F). Place your Dutch oven (with lid) inside to heat up. This step is what gives the bread its bakery-style crust.
Step 3: Shape & Bake
Turn the dough out onto a well-floured surface and gently shape it into a ball. Carefully transfer to parchment paper, then lift into the hot Dutch oven. Cover with lid and bake for 30 minutes. Remove lid and bake another 10–15 minutes until golden brown.
Step 4: Make the Lemon Butter
While the bread bakes, mix softened butter with lemon zest and sea salt until smooth and creamy. Chill until ready to serve.
Step 5: Slice & Serve
Let the bread cool slightly before slicing. Serve warm with lemon butter generously spread on top.
What to Serve It With
This bread is versatile—it can be the star or the side.
- Pair with creamy soups like butternut squash or tomato basil.
- Slice and serve with cheese and fruit on a holiday board.
- Toast leftovers for breakfast with honey drizzle.
- Make sandwiches (think turkey, arugula, and a swipe of lemon butter).
Tips for the Best Results
- Don’t rush the rest: The long fermentation is key.
- Use a hot Dutch oven: That’s how you get the crusty exterior.
- Hydration matters: The dough will be sticky—that’s normal!
- Rest before slicing: As tempting as it is, let it cool for at least 15 minutes before cutting.
Storage & Make-Ahead
- Room temperature: Wrap tightly in foil or a bread bag for up to 2 days.
- Freezer: Slice, wrap, and freeze for up to 2 months. Toast straight from frozen.
- Lemon butter: Stores in the fridge for 1 week or freeze in portions.
Nutrition (per slice, 1 of 10)
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Carbohydrates | 33 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Unsaturated Fat | 3 g |
| Protein | 5 g |
| Sodium | 260 mg |
| Cholesterol | 20 mg |
| Trans Fat | 0 g |
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast?
Yes, but dissolve it in warm water first before adding.
What if I don’t have a Dutch oven?
You can bake in a covered casserole dish or even a heavy oven-safe pot.
Can I use fresh cranberries?
Yes, but chop them and reduce the water slightly since they add moisture.
Do I have to let it rest overnight?
That’s where the flavor develops, but if you’re in a rush, 6–8 hours can still work.
How do I know it’s done baking?
Tap the bottom of the loaf—it should sound hollow.
Can I double the recipe?
Yes, but use a larger Dutch oven or bake in two smaller ones.
Conclusion
This No-Knead Cranberry & Rosemary Bread with Lemon Butter is proof that homemade bread doesn’t have to be complicated. With just a handful of ingredients and a bit of patience, you get a bakery-worthy loaf that’s crunchy, chewy, fragrant, and unforgettable. And let’s be real—the lemon butter is what takes it over the top.
Whether you’re making it for a holiday dinner, Sunday brunch, or simply to treat yourself, this bread is bound to impress. Once you try it, you’ll want to make it part of your rotation.
Looking for more fruit-forward recipes? Check out these peach-inspired ones next time:
- No-Knead Rosemary Cranberry Bread with olive oil & sea salt
- No-Knead Cranberry & Herb Bread with Garlic Butter
- Cranberry Brie Sourdough Pull-Apart Bread
And don’t forget—if you make this bread, leave a review, share your photos, and tag me on Pinterest. I’d love to see your creations!
Print
No-Knead Cranberry & Rosemary Bread with Lemon Butter – Easy, Rustic, Delicious
- Total Time: 55 minutes active + 12–18 hours resting
- Diet: Vegetarian
Description
This No-Knead Cranberry & Rosemary Bread with Lemon Butter is crusty on the outside, soft and chewy inside, and bursting with sweet-tart cranberries and fragrant rosemary. Paired with creamy, tangy lemon butter, it’s a rustic loaf that looks and tastes bakery-perfect—without the kneading or fuss.
Ingredients
- 400 g all-purpose flour (3 ¼ cups)
- 1 ½ teaspoons salt (9 g)
- ½ teaspoon instant yeast (2 g)
- 300 ml warm water (1 ¼ cups)
- 80 g dried cranberries (½ cup)
- 1 tablespoon fresh rosemary, finely chopped (3 g)
- For the Lemon Butter
- 100 g unsalted butter, softened (7 tbsp)
- Zest of 1 lemon
- ½ teaspoon sea salt (3 g)
Instructions
In a large bowl, whisk together flour, salt, and yeast. Stir in warm water until a sticky dough forms.
Fold in cranberries and rosemary. Cover with plastic wrap or a towel and let rest at room temperature for 12–18 hours until bubbly and doubled in size.
Preheat oven to 230°C (450°F). Place a Dutch oven with lid inside to heat.
Turn dough onto a floured surface, shape into a ball, and carefully transfer to the hot Dutch oven. Cover and bake for 30 minutes.
Remove lid and bake an additional 10–15 minutes until golden brown and crusty.
While baking, mix softened butter with lemon zest and sea salt until smooth.
Slice bread slightly cooled and serve warm with lemon butter.
Notes
The dough will be sticky—don’t add too much extra flour. That hydration creates the chewy crumb.
You can swap cranberries for dried cherries, raisins, or chopped apricots.
For a nutty twist, add ½ cup of walnuts or pecans to the dough.
Leftovers freeze well—slice before freezing for easy toasting.
- Prep Time: 10 minutes (plus overnight resting)
- Cook Time: 45 minutes
- Category: Bread, Baking
- Method: No-knead, Oven-baked
- Cuisine: Rustic, American, European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 260 mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3 g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2 g
- Protein: 5g
- Cholesterol: 20 mg