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No-Knead Cranberry & Rosemary Bread with Lemon Butter Recipe

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

5 from 26 reviews

This No-Knead Cranberry & Rosemary Bread with Lemon Butter is a rustic, flavorful loaf combining tart dried cranberries and fragrant fresh rosemary. Perfectly crusty on the outside and soft inside, this bread requires minimal effort and no kneading, making it ideal for home bakers. Paired with a zesty lemon butter, it elevates breakfast or snack time with a delightful citrus twist.

Ingredients

Scale

For the Bread

  • 3 cups all-purpose flour
  • 1½ tsp salt
  • ½ tsp instant yeast
  • 1½ cups warm water
  • 1 cup dried cranberries
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp honey (optional)

For the Lemon Butter

  • ½ cup unsalted butter, softened
  • Zest of 1 lemon
  • 1–2 tsp fresh lemon juice
  • Pinch of salt

Instructions

  1. Make the Dough: In a large bowl, combine the all-purpose flour, salt, instant yeast, dried cranberries, and chopped fresh rosemary. Add the warm water and honey if using. Stir the mixture until a sticky dough forms.
  2. First Rise: Cover the bowl with plastic wrap or a kitchen towel. Let the dough rise at room temperature for 12 to 18 hours until it has doubled in size and appears bubbly.
  3. Shape & Second Rise: Generously flour a work surface and your hands to prevent sticking. Gently shape the dough into a round loaf without deflating it aggressively. Place the shaped dough onto a piece of parchment paper and let it rise for another 1 to 2 hours until it becomes puffy.
  4. Preheat Oven: Place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C). Allow the Dutch oven to heat for at least 30 minutes to get it thoroughly hot.
  5. Bake: Carefully lift the dough by the parchment paper and place it inside the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then, remove the lid and continue baking for an additional 10 to 15 minutes until the bread develops a golden-brown, crusty exterior.
  6. Make Lemon Butter: While the bread is baking or cooling, mix the softened unsalted butter with the lemon zest, fresh lemon juice, and a pinch of salt. Taste and adjust seasoning if needed.
  7. Serve: Once the bread has cooled slightly, slice it and serve warm with the zesty lemon butter spread on top for a delicious combination.

Notes

  • Using a Dutch oven helps create steamy conditions that result in a crusty bread exterior.
  • For best results, measure flour by weight (approximately 360 grams for 3 cups) to ensure consistency.
  • Adjust lemon juice quantity in the butter to your preferred tanginess.
  • Honey in the dough is optional but adds slight sweetness that balances the tart cranberries.
  • Store leftover bread wrapped in a kitchen towel inside a bread box or airtight container to maintain freshness.
  • Can be frozen sliced; thaw and warm slices before serving.

Nutrition

Keywords: no-knead bread, cranberry rosemary bread, lemon butter, homemade bread, easy bread recipe, rustic bread

Find it online: https://maicook.com/no-knead-cranberry-and-rosemary-bread-with-lemon-butter-recipe/