No-Knead Cranberry & Herb Bread with Garlic Butter
A rustic, crusty no-knead bread studded with dried cranberries and herbs, served with a flavorful garlic butter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 13 hours (including resting)
- Yield: 8 servings 1x
- Method: Bread
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour (plus extra for dusting)
- 1 1/2 cups warm water (about 110°F)
- 1/2 cup dried cranberries, roughly chopped
- 1 1/2 tsp salt
Instructions
- In a large bowl, combine flour, salt, and dried cranberries. Add warm water and stir until a shaggy dough forms. Cover with plastic wrap and let rest at room temperature for 12-18 hours.
- Preheat oven to 450°F with a covered Dutch oven inside for 30 minutes. Turn dough onto a floured surface, shape into a ball, and let rest 30 minutes.
- Carefully place dough in hot Dutch oven, cover, and bake for 30 minutes. Remove lid and bake for another 15-20 minutes until golden brown. Let cool completely before slicing.
- For garlic butter: mix softened butter with minced garlic and herbs. Serve with warm bread.
Notes
The dough will be very sticky—use plenty of flour when handling. The long fermentation develops flavor. For best texture, use a digital scale for flour.
Nutrition
- Calories: 220
- Sugar: 8g
- Fat: 2g
- Carbohydrates: 42g
- Protein: 6g
Find it online: https://cheerychop.com/no-knead-cranberry-herb-bread/