No-Knead Cranberry & Herb Bread with Garlic Butter
Ingredients:
For the Bread:
3 cups all-purpose flour
1½ tsp salt
½ tsp instant yeast
1¼ cups warm water
½ cup dried cranberries
1 tbsp chopped fresh rosemary (or 1 tsp dried)
1 tbsp chopped fresh thyme (or 1 tsp dried)
For the Garlic Butter:
¼ cup unsalted butter, softened
2 garlic cloves, minced
1 tbsp chopped parsley
Pinch of salt
Directions:
In a large bowl, combine flour, salt, yeast, cranberries, rosemary, and thyme. Add warm water and stir until a sticky dough forms.
Cover the bowl with plastic wrap or a clean towel and let rise at room temperature for 12–18 hours, until bubbly and doubled in size.
Turn the dough out onto a floured surface and gently shape into a ball. Let rest for 30 minutes while the oven preheats to 230°C (450°F), with a Dutch oven inside.
Carefully place the dough into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes, until golden and crusty.
Meanwhile, mix garlic butter ingredients in a small bowl. Serve the warm bread with the garlic butter on the side.
| Prep Time: 10 minutes | Resting Time: 12–18 hours | Baking Time: 40–45 minutes | Total Time: ~13 hours | Kcal: 190 per slice | Servings: 10–12 slices