Cranberry Rosemary Artisan Bread

Description

Cranberry Rosemary Artisan Bread is a rustic, bakery-style loaf with a chewy crust and a soft, airy interior. The natural sweetness of dried cranberries pairs beautifully with the fragrant, earthy aroma of fresh rosemary. This bread is perfect for festive gatherings, cheese boards, or simply enjoyed warm with butter. No kneading required — just mix, rest, and bake.

Ingredients for Cranberry Rosemary Artisan Bread

• 3 cups (360g) all-purpose flour (or bread flour for chewier texture)

• 2 tsp salt

• ½ tsp instant yeast

• 1½ cups (360ml) warm water (about 105°F / 40°C)

• 1 cup (120g) dried cranberries

• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)

• 1 tbsp honey or maple syrup (optional, for slight sweetness)

• Extra flour or cornmeal for dusting

Instructions

1. Mix the dough

   • In a large mixing bowl, combine flour, salt, and instant yeast.

   • Add warm water and honey (if using), then stir until a sticky dough forms.

   • Fold in cranberries and rosemary until evenly distributed.

2. First rise

   • Cover bowl with plastic wrap or a clean towel.

   • Let dough rise at room temperature for 12–18 hours until doubled and bubbly.

3. Shape the dough

   • Lightly flour your work surface. Gently turn dough out and shape it into a round ball without over-handling.

   • Place on parchment paper dusted with flour or cornmeal.

4. Second rise

   • Cover loosely and let rest for 30–45 minutes while you preheat the oven.

5. Preheat the oven

   • Place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C).

6. Bake

   • Carefully transfer the dough (with parchment) into the hot Dutch oven.

   • Cover with lid and bake for 30 minutes.

   • Remove lid and bake another 10–15 minutes until golden brown.

7. Cool

   • Transfer bread to a wire rack and let cool at least 1 hour before slicing.

Notes

• Fresh rosemary gives the best aroma, but dried works if fresh is unavailable.

• If you don’t have a Dutch oven, bake on a baking stone or sheet with a small pan of hot water in the oven for steam.

• Dough will be sticky — resist the urge to add too much extra flour.

• This bread freezes well; slice before freezing for easy reheating.

Tips

• For a softer crust, wrap the warm loaf in a clean kitchen towel after baking.

• You can soak the dried cranberries in warm water or orange juice for 10 minutes before adding for extra juiciness.

• Add ½ cup chopped nuts (walnuts or pecans) for more texture and flavor.

• Let the bread rest fully before slicing to avoid gummy texture inside.

Servings

• Makes 1 large loaf, about 10–12 slices.

Nutritional Info (per slice, approx.)

• Calories: 170 kcal

• Carbs: 35g

• Protein: 4g

• Fat: 1g

• Fiber: 2g

• Sugar: 7g

• Sodium: 330mg

Benefits

• Cranberries add antioxidants and vitamin C.

• Rosemary may aid memory and digestion.

• Homemade bread has fewer additives than store-bought.

• Perfect balance of sweet and savory, making it versatile for many meals.

Q & A

Q: Can I use fresh cranberries instead of dried?
A: Yes, but reduce water slightly to account for their moisture and chop them to distribute evenly.

Q: Can I make this gluten-free?
A: Yes, but use a high-quality gluten-free bread flour blend and increase water slightly as GF flours absorb more moisture.

Q: How long will it stay fresh?
A: Best eaten within 2–3 days. Store at room temperature in a paper bag or bread box.

Q: Can I use active dry yeast instead of instant?
A: Yes, dissolve in warm water with honey first, then add to dry ingredients.