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Imagine sinking your teeth into a warm slice of homemade bread that bursts with the tart sweetness of cranberries and the fragrant kick of fresh rosemary, all paired delightfully with a zesty lemon butter. This No-Knead Cranberry & Rosemary Bread with Lemon Butter is the kind of recipe that feels like a cozy kitchen hug, combining simplicity and sophistication in every bite. It’s perfect for morning breakfasts, afternoon teas, or simply whenever you need a slice of happiness. The ease of no-knead preparation means you get artisanal flavors without the fuss, making this a must-try in your baking repertoire.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

This recipe calls for simple but thoughtfully selected ingredients. Each component plays a crucial role, from the tender crumb of the bread to the vibrant flavor notes that make this loaf irresistibly memorable.

• 3 cups all-purpose flour: The foundation for a tender, chewy bread crumb that holds the mix-ins beautifully.
• 1½ tsp salt: Enhances flavor and balances the sweetness of cranberries.
• ½ tsp instant yeast: Works quietly to give the dough its rise without requiring kneading.
• 1½ cups warm water: Activates the yeast and creates the perfect sticky dough consistency.
• 1 cup dried cranberries: Adds bursts of sweet and tart flavor and beautiful pops of color throughout the loaf.
• 2 tbsp fresh rosemary, chopped: Imparts a fragrant and savory contrast that complements the cranberries.
• 1 tbsp honey (optional): Adds a subtle natural sweetness that balances tartness and deepens flavor.
• ½ cup unsalted butter, softened: Essential for making the rich and creamy lemon butter to spread on the bread.
• Zest of 1 lemon: Brightens the butter with fresh citrus aroma and flavor.
• 1–2 tsp fresh lemon juice: Adds a tangy punch to the lemon butter for a perfect balance.
• Pinch of salt: Enhances all the flavors in the lemon butter, making each bite pop.

How to Make No-Knead Cranberry & Rosemary Bread with Lemon Butter

Step 1: Make the Dough

Begin by combining your dry ingredients—flour, salt, yeast, dried cranberries, and chopped rosemary—in a large mixing bowl. This is where your bread starts building depth of flavor. Next, add warm water and honey if you want that extra touch of sweetness. Stir everything together until a sticky dough forms. Don’t worry about perfect mixing or kneading; the magic is in letting time do the work.

Step 2: First Rise

Cover the bowl with plastic wrap or a kitchen towel and leave it at room temperature for 12 to 18 hours. During this time, the dough will slowly rise and develop those wonderful bubbles and textures that make no-knead breads so special. Patience here truly pays off in flavor and crumb.

Step 3: Shape & Second Rise

Once your dough has doubled in size and looks airy and puffy, sprinkle your work surface and hands generously with flour. Gently shape the dough into a round loaf without deflating it too much. Transfer it to a piece of parchment paper and let it rise for another 1 to 2 hours until puffed up and ready to bake.

Step 4: Preheat Oven

Meanwhile, place a heavy Dutch oven in your oven and preheat to 450°F (230°C) for at least 30 minutes. This step ensures the pot is scorching hot, which will give your bread a phenomenal crust and help it bake evenly.

Step 5: Bake

Carefully transfer the dough with the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes to trap steam, giving the bread a perfect crust. After that, remove the lid and bake for another 10 to 15 minutes until the crust turns a gorgeous golden brown and feels crisp to the touch.

Step 6: Make Lemon Butter

While the bread cools slightly, whip together softened butter with fresh lemon zest, lemon juice, and a pinch of salt. Adjust the lemon juice to your taste for a luscious, tangy spread that perfectly complements the cranberry and rosemary flavors in the bread.

Step 7: Serve

Slice the bread and serve it warm, slathered with your homemade lemon butter. Each bite offers a divine combination of tart, sweet, herbal, and buttery goodness.

How to Serve No-Knead Cranberry & Rosemary Bread with Lemon Butter

Garnishes

Sprinkle a few fresh rosemary leaves on top of your lemon butter for a rustic, aromatic touch. You can also add a dusting of lemon zest over the butter for a burst of summery brightness that will intrigue your guests.

Side Dishes

This bread pairs beautifully with savory options like roasted chicken or a fresh green salad with walnuts and goat cheese. For a lighter take, enjoy it alongside a bowl of creamy butternut squash soup or your favorite cheese platter. The versatile flavors make it easy to pair with many dishes.

Creative Ways to Present

For a charming brunch setup, arrange slices of this bread on a wooden board with small bowls of lemon butter, honey, and extra rosemary sprigs. Alternatively, toast slices lightly and use them as a base for a sweet-savory tartine topped with ricotta and a drizzle of honey for a gourmet treat.

Make Ahead and Storage

Storing Leftovers

Wrap leftover bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for 2 to 3 days, retaining its moist crumb and crusty exterior as best as possible without refrigeration.

Freezing

No-Knead Cranberry & Rosemary Bread with Lemon Butter freezes well! Slice the loaf first, then wrap the slices individually or in pairs in plastic wrap and place in a freezer bag. This makes it easy to thaw only what you need for a quick snack or meal later.

Reheating

To bring frozen or leftover bread back to life, warm slices in a toaster oven or regular oven at 350°F (175°C) for about 5 to 10 minutes. Spread with cold or softened lemon butter after reheating for a fresh, delightful bite.

FAQs

Can I substitute fresh rosemary with dried rosemary?

While fresh rosemary provides a more vibrant and fragrant flavor, you can substitute dried rosemary by using roughly half the amount because it’s more concentrated. Just be sure to crush it lightly to release its oils.

Is it necessary to use a Dutch oven for baking this bread?

Using a Dutch oven helps create steam that produces a crisp, golden crust while keeping the inside moist. If you don’t have one, you can bake the loaf on a baking stone or sheet and add steam by placing a pan of hot water in the oven during baking.

Can I make the lemon butter ahead of time?

Yes! Lemon butter can be made a day in advance and kept refrigerated. Let it soften at room temperature before serving for easy spreading and fresh flavor.

What’s the best time of day to start the dough for this bread?

Since the dough needs 12 to 18 hours to rise, starting in the evening is ideal. This way, the bread will be ready to shape and bake the next day, perfect for a fresh afternoon or dinner treat.

Is it possible to use fresh cranberries instead of dried?

Fresh cranberries can be used, but they contain more moisture and tartness, which may affect the dough’s texture and rise. If using fresh, consider lightly cooking or drying them first to concentrate their flavor and reduce moisture.

Final Thoughts

There’s something truly special about making No-Knead Cranberry & Rosemary Bread with Lemon Butter that brings comfort and joy to your kitchen. It’s approachable, rewarding, and packed with flavors that celebrate both sweet and savory notes in perfect harmony. Whether you’re a beginner or an experienced baker, this bread is sure to become a beloved favorite that you’ll want to share again and again.