No-Knead Cranberry & Rosemary Bread with Lemon Butter
Ingredients:
400 g all-purpose flour (3 ¼ cups)
1 ½ teaspoons salt (9 g)
½ teaspoon instant yeast (2 g)
300 ml warm water (1 ¼ cups)
80 g dried cranberries (½ cup)
1 tablespoon fresh rosemary, finely chopped (3 g)
For the Lemon Butter:
100 g unsalted butter, softened (7 tbsp)
Zest of 1 lemon
½ teaspoon sea salt (3 g)
Directions:
In a large bowl, mix flour, salt, and yeast. Stir in warm water until a sticky dough forms. Fold in cranberries and rosemary.
Cover with plastic wrap and let rest at room temperature for 12–18 hours until bubbly and doubled in size.
Preheat oven to 230°C (450°F). Place a Dutch oven with lid inside to heat.
Shape dough into a ball on a floured surface. Carefully place into hot Dutch oven, cover, and bake 30 minutes.
Remove lid and bake another 10–15 minutes until golden brown and crusty.
Meanwhile, mix butter with lemon zest and sea salt until smooth.
Serve warm slices of bread with lemon butter on the side.
Prep Time: 10 minutes (plus resting time)
Cooking Time: 45 minutes
Total Time: 55 minutes (active) + resting
Kcal: 230 per serving (approx.)
Servings: 10 slices