No-Knead Cranberry & Herb Bread with Garlic Butter

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Description

This no-knead cranberry & herb bread is a rustic, artisan-style loaf that’s surprisingly simple to make. With a crisp golden crust, chewy interior, and bursts of tart cranberries balanced by savory herbs, it’s the perfect centerpiece for any meal. Served warm with a slather of rich garlic butter, this bread transforms into an irresistible treat for breakfast, brunch, or alongside soups and roasts.

Ingredients For No-Knead Cranberry & Herb Bread with Garlic Butter

For the Bread

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

  • 1 ½ teaspoons salt

  • ½ teaspoon instant yeast

  • 1 ½ cups warm water (about 110°F / 43°C)

  • ½ cup dried cranberries (or fresh if available)

  • 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)

  • 1 tablespoon fresh thyme, chopped (or 1 tsp dried)

  • 1 tablespoon olive oil (optional, for softer crumb)

For the Garlic Butter

  • ½ cup unsalted butter, softened

  • 3 garlic cloves, minced

  • 1 tablespoon fresh parsley, chopped

  • Pinch of salt

 Instructions

  1. Mix the dough (no kneading required):

    • In a large bowl, whisk together flour, salt, and yeast.

    • Stir in warm water until a shaggy dough forms.

    • Mix in cranberries, rosemary, and thyme. Dough will be sticky—this is normal.

  2. First rise (overnight method):

    • Cover bowl with plastic wrap or a damp towel.

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

  3. Shape the dough:

    • Lightly flour a surface, turn dough out gently, and shape into a ball.

    • Place on parchment paper, cover with towel, and let rest 30–45 minutes.

  4. Preheat oven & Dutch oven:

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

  5. Bake the bread:

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

    • Cover with lid and bake 30 minutes.

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

  6. Make garlic butter:

    • While bread cools, mash softened butter with garlic, parsley, and salt until smooth.

  7. Serve:

    • Slice warm bread and spread with garlic butter. Enjoy!

Servings

  • Makes 1 loaf (about 10–12 slices).

 Nutritional Info (per slice, approx.)

  • Calories: 180

  • Carbs: 30g

  • Protein: 4g

  • Fat: 5g

  • Fiber: 2g

  • Sugar: 3g (from cranberries)

 Notes & Tips

  • For a more rustic look, dust dough with flour before baking.

  • Substitute dried cherries or raisins for cranberries if preferred.

  • Add chopped nuts (pecans or walnuts) for extra crunch.

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

  • Bread is best fresh but can be stored in an airtight bag for 2–3 days or frozen up to 1 month.

Benefits

  • Cranberries: Rich in antioxidants and vitamin C.

  • Herbs: Anti-inflammatory and add natural flavor without extra salt.

  • No-Knead Method: Easy for beginners and requires minimal effort.

  • Homemade Bread: Healthier than store-bought, no preservatives.

  • Garlic Butter: Supports immunity and adds a savory depth.

Q&A

Q: Can I make this bread gluten-free?
A: Yes! Use a gluten-free all-purpose blend and increase hydration slightly.

Q: Can I use fresh herbs instead of dried?
A: Absolutely—fresh herbs give more vibrant flavor. Use 3x the dried amount.

Q: Do I have to let it rise overnight?
A: Overnight gives the best flavor, but you can do a 3–4 hour rise in a warm spot.

Q: Can I skip the cranberries for a savory-only version?
A: Yes, simply leave them out or replace with olives, sundried tomatoes, or caramelized onions.

Q: What’s the best way to serve it?
A: Warm with garlic butter, alongside soups, or as a base for sandwiches.

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