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