Crusty on the outside, soft and chewy in the middle, and filled with sweet-tart cranberries and fragrant rosemary, this No-Knead Rosemary Cranberry Bread is the kind of homemade loaf that makes the whole kitchen smell amazing. It looks impressive but requires almost no effort—just mix, let it rise, and bake!
Why You’ll Love This Recipe
- No kneading required — Perfect for beginner bakers.
- Crispy golden crust — A Dutch oven creates bakery-style results.
- Soft and chewy center — Studded with juicy dried cranberries.
- Sweet and savory — Rosemary and cranberry are a beautiful combination.
- Easy overnight method — Most of the work happens while the dough rests.
Perfect For
This bread is perfect for breakfast, brunch, holiday dinners, Thanksgiving, Christmas, sandwiches, cheese boards, soups, and homemade gifting.
Common Mistakes to Avoid
- Using too much flour — A sticky dough is normal for no-knead bread.
- Skipping the long rise — The resting time develops flavor and texture.
- Adding too much rosemary — A little goes a long way.
- Not preheating the Dutch oven — A hot pot helps create the crisp crust.
- Slicing too soon — Let the loaf cool before cutting.
Required Equipment
- Large mixing bowl
- Wooden spoon or dough scraper
- Dutch oven with lid
- Parchment paper
- Kitchen towel
- Wire cooling rack
Storage Instructions
Store the cooled bread at room temperature in a paper bag or loosely covered container for up to 3 days.
For longer storage, slice and freeze in an airtight freezer bag for up to 2 months.
Reheat slices in a toaster or warm oven.
Recipe Details
Preparation Time: 10 minutes
Rise Time: 12–18 hours
Cooking Time: 45 minutes
Total Time: About 13 hours
Servings: 10 slices
Best Season: Fall & Winter
Total Calories (Per Serving): Approximately 210 calories
📝 Ingredients
- 3 cups (375 g) all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon instant yeast
- 1½ tablespoons fresh rosemary, finely chopped
- ¾ cup dried cranberries
- 1½ cups warm water
- 1 tablespoon honey
- 1 tablespoon olive oil, optional
- 1 teaspoon orange zest, optional
Note: The dough should be sticky and shaggy after mixing. Resist the temptation to add lots of extra flour.
Directions
- Combine the dry ingredients.
In a large bowl, whisk together flour, salt, and instant yeast. - Add rosemary and cranberries.
Stir in chopped rosemary, dried cranberries, and orange zest if using. - Add the wet ingredients.
Pour in warm water and honey. - Mix the dough.
Stir with a wooden spoon until all the flour is incorporated. The dough will look sticky and shaggy. - Cover and rest.
Cover the bowl tightly with plastic wrap or a kitchen towel. - Let it rise.
Leave the dough at room temperature for 12–18 hours. It should become puffy and develop bubbles. - Prepare for shaping.
Place a large sheet of parchment paper on your work surface and lightly dust it with flour. - Shape the dough.
Scrape the dough onto the parchment. Using lightly floured hands, gently shape it into a round loaf. Don’t knead it. - Rest again.
Cover loosely and let the shaped dough rest for 30–45 minutes. - Preheat the Dutch oven.
Place the Dutch oven with its lid inside the oven and preheat to 450°F (230°C) for about 30 minutes. - Transfer the dough.
Carefully remove the hot Dutch oven. Lift the dough using the parchment paper and place it inside. - Bake covered.
Cover with the lid and bake for 30 minutes. - Finish uncovered.
Remove the lid and bake for another 12–15 minutes, until the crust is deep golden brown. - Cool completely.
Carefully transfer the bread to a wire rack and allow it to cool for at least 1 hour before slicing. - Slice and serve.
Cut into slices and enjoy with butter, cream cheese, or alongside soup.
Baking Tips
- Use fresh rosemary for the best flavor.
- Add orange zest for a bright citrus note that complements the cranberries.
- For a softer loaf, don’t overbake it.
- For an extra-crisp crust, leave the loaf uncovered for the full final 15 minutes.
- Use a kitchen thermometer if desired—the center should reach approximately 200–210°F (93–99°C).
Nutrition Facts
Per Slice — Approximate
- Calories: ~210
- Fat: ~2 g
- Cholesterol: 0 mg
- Sodium: ~350 mg
- Potassium: ~60 mg
- Total Carbohydrates: ~42 g
- Fiber: ~2 g
- Net Carbs: ~40 g
- Sugars: ~9 g
- Protein: ~6 g
- Calcium: ~15 mg
Nutrition values are approximate and depend on the flour, cranberries, and slice size.
Notes
- More cranberry: Add up to 1 cup dried cranberries.
- Nutty: Add ½ cup chopped walnuts or pecans.
- Citrusy: Add 1 teaspoon orange zest.
- Savory: Reduce the cranberries and add extra rosemary.
- Cheesy: Add ½ cup shredded Parmesan or sharp cheddar.
- Storage: Keep at room temperature for up to 3 days.
- Freezing: Freeze slices for up to 2 months.
- Best served: Warm with butter or alongside a hearty soup.
Frequently Asked Questions
1. Can I make this without a Dutch oven?
Yes. Bake it on a preheated baking sheet or baking stone and place a pan of boiling water in the oven to create steam.
2. Can I use dried rosemary?
Yes. Use approximately 1–1½ teaspoons dried rosemary instead of fresh.
3. Can I let the dough rise longer than 18 hours?
You can, but if your kitchen is warm, the dough may overproof. For a longer rise, refrigerate the dough.
4. Can I use fresh cranberries?
Dried cranberries work best because fresh cranberries add considerable moisture and acidity to the dough.
5. Why is my dough so sticky?
That’s normal for no-knead bread. Wet dough helps create the open, chewy texture. Avoid adding excessive flour.
