No Knead Rosemary Cranberry Bread

Ingredients

3 cups (360 g) all-purpose flour

1 1/4 teaspoons (7 g) salt

1/2 teaspoon (2 g) instant yeast

1 1/2 cups (360 ml) warm water

1/2 cup (70 g) dried cranberries or fresh ones

2 teaspoons (1 g) fresh rosemary, chopped

2 tablespoons (30 ml) olive oil, plus extra for drizzling

Sea salt, for sprinkling

Instructions

In a large bowl, combine flour, salt, and yeast. Stir in water until a sticky dough forms. Fold in cranberries and rosemary.

Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12–18 hours, until bubbly and doubled in size.

Preheat the oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot inside to heat for 30 minutes.

Carefully transfer the dough into the hot pot. Drizzle with olive oil and sprinkle with sea salt. Cover with the lid and bake for 30 minutes.

Remove the lid and bake an additional 15 minutes, until the crust is golden and crisp. Cool on a wire rack before slicing.

Description

The idea of not having to knead the dough made this very interesting and desirable. It seemed like a perfect addition to the Thanksgiving table.

Servings

8

Notes

I let the dough rise for about 18 hours and it did double. I used a Dutch oven. I had fresh cranberries and used them but would use Craisins inthe future as the fresh were way too tart for me. I found the bread a bit dry but am sharing the recipe as it made excellent toast. It was very good with whipped cream cheese but what isn't good with whipped cream cheese.

Source

I can't find the source on my print out but a search came up the same recipe attributed to Ina Garten. Hers didn't have the option for fresh cranberries but I added it to the list of ingredients.