There is something truly magical about baking bread that fills your kitchen with the warmth of freshly baked goodness, especially when it’s a delightful recipe like No-Knead Cranberry & Rosemary Bread with Lemon Butter. This bread combines the rustic charm of an easy no-knead dough with the tart sweetness of dried cranberries and the aromatic freshness of rosemary, all perfectly complemented by a bright, creamy lemon butter. It’s an inviting treat that feels both special and effortless, making it a wonderful addition to your baking repertoire or a lovely gift to share with loved ones.

No-Knead Cranberry & Rosemary Bread with Lemon Butter Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, pantry-friendly ingredients, each playing an essential role in balancing flavor, texture, and aroma. The dried cranberries give bursts of tartness and pop of color, rosemary brings a fragrant earthiness, and the lemon butter brightens the whole bread experience in the most delicious way.

3 cups all-purpose flour: The foundation of the bread, providing structure and that perfect chewy crumb.
1½ tsp salt: Enhances all the bread’s flavors and helps control the yeast fermentation.
½ tsp instant yeast: A small but mighty ingredient that helps the dough rise steadily without much fuss.
1½ cups warm water: Activates the yeast and hydrates the flour for a sticky, rustic dough.
1 cup dried cranberries: Adds a sweet tartness that contrasts beautifully with the herbal rosemary.
2 tbsp fresh rosemary, chopped: Fresh herbs release oils when baked, giving the bread an irresistible aroma.
1 tbsp honey (optional): A little natural sweetness that helps the yeast along and deepens flavor.
½ cup unsalted butter, softened (for lemon butter): A creamy base that carries the bright lemon flavors.
Zest of 1 lemon: Provides a fragrant, citrusy punch to the butter.
1–2 tsp fresh lemon juice: Adds refreshing acidity and balances the richness of the butter.
Pinch of salt: A touch to bring out the flavors in the lemon butter.

How to Make No-Knead Cranberry & Rosemary Bread with Lemon Butter

Step 1: Make the Dough

Start by combining your dry ingredients: all-purpose flour, salt, instant yeast, dried cranberries, and fresh rosemary in a large bowl. Then, add the warm water and honey if you’re using it. Stir everything together until a sticky, shaggy dough forms. This is the beauty of a no-knead bread — no heavy lifting, just gentle mixing.

Step 2: First Rise

Cover the bowl with plastic wrap or a clean kitchen towel and leave it at room temperature to rise. This slow fermentation, lasting anywhere from 12 to 18 hours, encourages fantastic flavor development and a wonderful airy texture. You’ll know it’s ready when the dough has doubled in size and looks bubbly.

Step 3: Shape & Second Rise

Generously flour a clean work surface and your hands to prevent sticking. Gently turn the dough out and shape it into a round loaf without deflating it too much. Place the loaf on parchment paper, cover, and let it rise for another 1 to 2 hours until it becomes puffy and soft to the touch.

Step 4: Preheat Oven and Dutch Oven

Preheat your oven to 450°F (230°C) and place your Dutch oven inside to heat for at least 30 minutes. This step is crucial—the hot Dutch oven will simulate a professional steam oven environment, giving your bread a beautifully crisp crust and tender crumb.

Step 5: Bake the Bread

Carefully transfer the dough, still on the parchment paper, into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid for an additional 10 to 15 minutes to let the crust develop a golden-brown color and satisfy your craving for crunch.

Step 6: Make the Lemon Butter

While the bread bakes, whip together the softened butter with lemon zest, lemon juice, and a pinch of salt. Adjust the seasoning to your taste — the lemon butter should be bright, creamy, and just a little tangy to complement the bread perfectly.

Step 7: Serve Warm

Once baked, let the bread cool slightly for about 10 minutes, just enough so it’s safe to handle without losing the warmth. Slice generously and slather with your freshly made lemon butter. Prepare to savor one of the coziest and most satisfying bites you’ll have all week.

How to Serve No-Knead Cranberry & Rosemary Bread with Lemon Butter

Garnishes

For a touch of elegance, sprinkle freshly chopped rosemary or a few extra dried cranberries on top of the lemon butter just before serving. A light zest of lemon over the spread can also brighten the presentation and taste.

Side Dishes

This bread pairs beautifully with autumn or winter soups like butternut squash or creamy tomato basil. It also makes a wonderful breakfast with cream cheese and fresh fruit or as a companion to your favorite cheese board for a cozy afternoon gathering.

Creative Ways to Present

Try serving the No-Knead Cranberry & Rosemary Bread with Lemon Butter as part of a brunch spread with an assortment of preserves, nuts, and honey on the side. Or transform it into a beautiful bruschetta base topped with goat cheese and fresh herbs for a sophisticated snack that wows guests.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover bread tightly in plastic wrap or place it in an airtight container to keep it fresh for up to two days at room temperature. This will help maintain the bread’s moisture and softness so every slice tastes fresh.

Freezing

If you want to enjoy this lovely bread later, freeze the whole loaf or individual slices in a freezer-safe bag. It will keep well for up to three months. Just be sure to let any lemon butter be refrigerated separately.

Reheating

To revive the bread’s delightful crust and warmth, thaw any frozen slices at room temperature, then heat in a preheated 350°F (175°C) oven for 5 to 10 minutes. Warm the lemon butter slightly or spread it cold for a refreshing contrast.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries have a very different moisture content and tartness. They can be used if chopped finely, but dried cranberries are recommended here for their concentrated sweetness and chewy texture that won’t affect the dough’s hydration.

Do I really need a Dutch oven for this recipe?

While a Dutch oven creates the best crust by trapping steam, you can bake the bread on a baking stone or sheet with a pan of water in the oven as a substitute. Just expect a slightly different crust texture.

Can I make the lemon butter dairy-free?

Absolutely! Swap the unsalted butter for a creamy dairy-free alternative like coconut or plant-based margarine and keep the lemon juice and zest the same for a bright burst of flavor.

How long can I let the dough rise for the first fermentation?

The dough can safely ferment between 12 to 18 hours at room temperature. Longer fermentation develops a more complex flavor, but be sure not to exceed 18 hours to avoid the dough collapsing or becoming too sour.

Is this bread suitable for beginners?

Definitely! No-Knead Cranberry & Rosemary Bread with Lemon Butter is ideal for bread beginners because it requires almost no hands-on kneading and uses simple steps while delivering professional-level flavor and texture.

Final Thoughts

If you’ve been searching for a bread recipe that feels both indulgent and wonderfully approachable, the No-Knead Cranberry & Rosemary Bread with Lemon Butter is your new best friend. It’s an easy recipe that delivers stunning results, perfect for cozy mornings or special occasions. Trust me, once you try this bread and its zesty, buttery companion, you’ll find yourself coming back again and again to share it with family and friends.