No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt recipe

There’s something magical about the smell of freshly baked bread wafting through the house, isn’t there? It reminds me of Sunday afternoons spent in the kitchen with my kids, their little hands eager to help and noses twitching in anticipation. This No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt recipe is one of those heartwarming creations that brings us all together around the table. It’s perfect for those who crave comfort food with a hint of sophistication, and best of all, it requires minimal effort. You can practically taste the love baked into every slice!

Why You’ll Love This Bread

• No-Knead Simplicity: Forget the elbow grease! This recipe is perfect for those who want delicious homemade bread without the hassle of kneading. Just mix, let it rise, and bake. The no-knead method relies on time rather than effort to develop gluten, resulting in a chewy and delightful crumb.
• Family Approved: With its sweet cranberries and aromatic rosemary, this bread is a hit with both kids and adults. It’s a great way to sneak some fun into family meals. Imagine the excitement of your little ones as they bite into a sweet cranberry or recognize the familiar scent of rosemary.
• Versatile Pairing: Whether you’re serving it with a hearty soup or using it to elevate a simple sandwich, this bread fits right in with any meal. Its unique flavors complement a wide range of dishes, from savory to sweet.
• Minimal Ingredients: You probably have everything you need in your pantry already, making it an easy, budget-friendly option. No need for fancy ingredients or multiple shopping trips.
• Healthy Twist: The use of olive oil and sea salt adds not just flavor, but also a touch of healthy fats and minerals. Olive oil is known for its heart-healthy benefits and sea salt can be a better alternative to regular table salt due to its trace minerals.

The Recipe

Ingredients:

• 3 cups all-purpose flour
• 1/2 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1/2 cup dried cranberries
• 1 1/2 cups warm water
• 2 tablespoons olive oil, plus more for drizzling
• Sea salt, for sprinkling

Instructions:

1. Mix the Dry Ingredients: In a large bowl, combine the flour, yeast, salt, and rosemary. It’s important to ensure these are well mixed to help the yeast distribute evenly. The rosemary should be fragrant and evenly incorporated to infuse its flavor throughout the dough.

2. Add the Wet Ingredients: Stir in the cranberries, then add the warm water and olive oil. Mix until you have a sticky dough. Don’t worry about it looking perfect; the magic happens during the rise. The dough should be shaggy and sticky, a sign that it’s properly hydrated.

3. Let it Rise: Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 12–18 hours. This long rise time develops the flavors and gives the bread its lovely texture. The extended fermentation allows the yeast to work slowly, enhancing the bread’s flavor and improving its digestibility.

4. Preheat the Oven: When you’re ready to bake, preheat your oven to 450°F. Place a Dutch oven with its lid inside to heat up for 30 minutes. This ensures a crispy crust. The preheated Dutch oven mimics a professional steam oven, trapping moisture and creating a perfect crust.

5. Prepare the Dough: Turn the dough onto a floured surface, shape it into a ball, and place it on parchment paper. The dough will be sticky, so flour your hands if needed. Handle the dough gently to preserve the air pockets formed during fermentation.

6. Bake: Carefully place the dough into the hot Dutch oven, cover, and bake for 30 minutes. Then, remove the lid and bake for another 15 minutes until the loaf is golden brown. This two-stage baking process helps create a soft interior and crunchy exterior.

7. Cool and Serve: Let the bread cool on a wire rack. Before serving, drizzle with olive oil and sprinkle with sea salt for an extra burst of flavor. The cooling process is vital as it allows the bread to finish cooking and stabilize in structure.

Kitchen Tools You’ll Need

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Dutch oven with lid
• Parchment paper
• Wire rack

Having the right tools on hand can make the baking process smoother. A Dutch oven is key for this recipe, as it helps retain heat and moisture. Parchment paper prevents sticking and makes transferring the dough easier.

The Benefits of Each Ingredient

• All-Purpose Flour: The backbone of any good bread, providing structure and texture. It’s versatile and provides the right balance of protein for a chewy yet tender crumb.
• Instant Yeast: This ensures a good rise without the need for proofing, saving you time. It’s convenient and reliable, making it perfect for no-knead recipes.
• Salt: Enhances flavor, balancing the sweetness of the cranberries and the earthiness of the rosemary. It also helps control the yeast fermentation process.
• Rosemary: Known for its aromatic properties, it adds a wonderful herbal note that pairs beautifully with the tart cranberries. Fresh rosemary offers a more vibrant flavor, while dried rosemary brings a more concentrated taste.
• Dried Cranberries: These little gems add a sweet and tangy flavor, making each bite interesting. They also provide a lovely contrast in texture to the soft bread.
• Olive Oil: Brings moisture and richness, plus a healthy dose of monounsaturated fats. It contributes to the bread’s tender crumb and enhances its flavor profile.
• Sea Salt: A finishing touch that adds texture and enhances all the flavors. The crunchy flakes of sea salt also offer a delightful contrast to the soft bread.

What to Serve With This Bread

This No-Knead Rosemary Cranberry Bread is incredibly versatile. Here are a few serving ideas:

• With Soup: Try it with a cozy bowl of my Creamy Tomato Basil Soup for a classic combination. The bread’s flavors complement the acidity of the tomato and the creaminess of the soup.
• As a Sandwich Base: Slice it thick and use it to create a gourmet turkey and brie sandwich. The sweet cranberries and aromatic rosemary pair beautifully with savory turkey and creamy brie.
• With Cheese: Serve it with a selection of cheeses and olives for an easy appetizer. Its complex flavors complement both mild and sharp cheeses.
• For Breakfast: Toast a slice, spread with butter, and enjoy with your morning coffee. The hint of rosemary and sweet cranberries make it a delightful morning treat.

Storage & Leftover Tips

If you’re lucky enough to have leftovers, this bread stores well:

• At Room Temperature: Store in a paper bag for up to 2 days to maintain the crust’s crispness. Avoid plastic bags, as they can make the crust soggy.
• In the Freezer: Wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature before reheating. Freezing preserves the bread’s freshness and prevents waste.
• Reheating: To bring back the crustiness, pop slices in a preheated oven at 350°F for about 10 minutes. This method keeps the bread from becoming chewy and restores its delightful texture.

This No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt recipe is one of those gems that you’ll find yourself returning to time and again. Whether you’re a seasoned baker or just starting out, it’s a recipe that feels like a warm hug from the kitchen, bringing everyone together with its comforting aroma and delightful taste. Give it a try, and soon it might just become a family favorite in your home as well. Happy baking, friends!