This gorgeous, golden No-Knead Rosemary Cranberry Bread features a deeply caramelized, shatteringly crisp crust that gives way to a soft, airy, and beautifully chewy interior. By pairing the earthy, piney aroma of fresh rosemary with bursts of tart, ruby-red cranberries, this rustic artisan loaf achieves a flawless balance of savory and sweet notes—all with absolutely zero kneading required.
Ingredients
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3 Cups All-Purpose Flour (or Bread Flour for an extra chewy texture)
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1 ½ Teaspoons Fine Sea Salt
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½ Teaspoon Active Dry Yeast
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1 ½ Cups Lukewarm Water (about 40°C / 105°F)
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¾ Cup Dried Cranberries
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2 Tablespoons Fresh Rosemary, finely chopped (plus extra sprigs for the top)
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1 Tablespoon Honey (optional, to complement the fruit)
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