There’s nothing quite like the smell of freshly baked bread filling your kitchen — and this Cranberry Rosemary Artisan Loaf delivers that and more. This no-knead bread recipe combines the tangy sweetness of cranberries with the earthy aroma of fresh rosemary to create a bakery-worthy loaf that’s perfect for holidays, family dinners, or cozy mornings with butter and jam.
Why You’ll Love This Cranberry Rosemary Artisan Loaf
This recipe is both simple and stunning. You don’t need a mixer, a fancy bread machine, or any kneading skills. Just mix, let time do the work, and bake it to golden perfection. The result? A loaf that’s crisp on the outside, airy on the inside, and beautifully flavored.
You’ll love it because:
- It’s no-knead — perfect for beginners.
- The flavor is balanced: sweet cranberries meet savory rosemary.
- It’s budget-friendly and uses basic pantry ingredients.
- It looks impressive enough for guests but is easy for everyday baking.
- You can customize it with your favorite mix-ins like nuts or orange zest.
Ingredients for Cranberry Rosemary Artisan Loaf
Basic Dough
- 3 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp salt
- 1½ cups warm water (about 100–110°F)
Add-Ins
- ½ cup dried cranberries
- 2 tbsp fresh rosemary, finely chopped
Finishing Touch
- 1 tbsp coarse sea salt (optional, for topping)
Ingredient Notes & Substitutions
- Flour: All-purpose flour keeps the loaf light. For a heartier texture, swap ½ cup with whole wheat or spelt flour.
- Yeast: Instant yeast works fine; skip the activation step if using it.
- Cranberries: Dried cherries or chopped dates make delicious alternatives.
- Rosemary: Try thyme or sage for a milder flavor.
- Salt: For a low-sodium version, reduce the topping or use unsalted butter when serving.
Step-by-Step Instructions
Step 1 – Mix the Dough
In a large bowl, combine flour, yeast, and salt. Add warm water and stir until a shaggy, sticky dough forms — no need to knead! Fold in cranberries and rosemary until evenly distributed.
Step 2 – Let It Rise
Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 12 to 18 hours. The slow fermentation gives the loaf its signature flavor and texture.
Step 3 – Shape the Dough
After rising, the dough will look bubbly and airy. Turn it out onto a lightly floured surface, shape it gently into a ball, and cover with a towel for about 30 minutes while you preheat the oven.
Step 4 – Preheat the Oven and Pot
Place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C). Let the pot heat for at least 30 minutes — this creates the perfect environment for a crispy crust.
Step 5 – Bake the Bread
Carefully place the shaped dough into the hot pot (use parchment for easier transfer). Cover and bake for 30 minutes, then uncover and bake another 15–20 minutes, until golden brown.
Step 6 – Cool and Enjoy
Transfer the loaf to a wire rack and let it cool for at least 30 minutes before slicing. The wait helps the interior set and makes slicing easier.
Pro Tips for Success
- Use fresh rosemary for the most fragrant flavor — dried versions can be harsh.
- Don’t rush the rise. The slow fermentation is what creates that beautiful open crumb.
- Hydration matters: The dough should be sticky, not stiff. Add 1–2 tbsp water if too dry.
- Preheat thoroughly — the Dutch oven’s heat is key for a crisp crust.
- Add texture: Sprinkle coarse sea salt or seeds before baking for an artisanal touch.
- Slice with a serrated knife after cooling to keep the loaf intact.
Flavor Variations
Want to switch things up? Try these creative twists:
- Cranberry Orange Artisan Loaf: Add 1 tbsp orange zest and replace ¼ cup water with orange juice.
- Nutty Delight: Fold in ¼ cup chopped walnuts or pecans with the cranberries.
- Savory Herb Loaf: Replace cranberries with sun-dried tomatoes and add extra rosemary.
- Sweet Breakfast Loaf: Mix in a tablespoon of honey and sprinkle sugar on top before baking.
- Cheesy Twist: Add ½ cup shredded cheddar or gouda for a tangy kick.
Serving Suggestions
- Slice warm and spread with butter or cream cheese.
- Pair with soups, stews, or salads for a rustic side.
- Serve it with brie or goat cheese on a holiday appetizer board.
- Toast and top with avocado, jam, or honey for breakfast.
- Gift a loaf — it’s beautiful wrapped in parchment and twine!
Storage and Freezing Instructions
- Room Temperature: Store in a bread box or sealed container for up to 3 days.
- Refrigeration: Keeps for up to 5 days; reheat slices before serving.
- Freezing: Wrap tightly in plastic and foil; freeze up to 2 months.
- Reheating: Warm in a 350°F oven for 10–12 minutes to revive the crust.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 35 g |
| Fat | 2 g |
| Fiber | 2 g |
| Sodium | 190 mg |
(Approximate values per slice, based on 10 servings)
FAQ About Cranberry Rosemary Artisan Loaf
Can I make this without a Dutch oven?
Yes! You can bake it on a baking sheet covered with an inverted metal bowl for the first half of baking. This traps steam and helps form a crust.
Can I use fresh cranberries instead of dried?
You can, but reduce the water by 1–2 tablespoons since fresh cranberries add moisture. The flavor will be slightly more tart and vibrant.
Why is my loaf dense?
Dense bread usually means the dough didn’t ferment long enough or the water wasn’t warm enough. Make sure to give the dough at least 12 hours at room temperature to rise.
Can I add nuts to this loaf?
Absolutely! Chopped walnuts, pecans, or almonds add crunch and pair beautifully with the cranberries.
What’s the best way to store it for crisp crusts?
Avoid plastic bags if you love a crispy crust — store it loosely wrapped in parchment or a paper bag.
Final Thoughts
This Cranberry Rosemary Artisan Loaf is the kind of recipe that makes you fall in love with baking. It’s simple, forgiving, and produces bakery-quality results with hardly any effort. The combination of tart cranberries and fragrant rosemary makes it perfect for any occasion — from holiday feasts to quiet weekend mornings. Try it once, and it’ll become a staple in your home!
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Best Cranberry Rosemary Artisan Loaf You’ll Love
- Total Time: 13 hours
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
No-knead artisan bread combining cranberries and rosemary for a sweet, savory, aromatic loaf perfect for holidays or cozy mornings.
Ingredients
3 cups all-purpose flour
1 tsp active dry yeast
1 tsp salt
1½ cups warm water (100–110°F)
½ cup dried cranberries
2 tbsp chopped fresh rosemary
1 tbsp coarse sea salt (optional)
Instructions
1. Mix flour, yeast, and salt. Add warm water and stir until combined.
2. Fold in cranberries and rosemary.
3. Cover and let rest 12–18 hours at room temperature.
4. Shape dough into a ball and rest 30 minutes.
5. Preheat Dutch oven at 450°F.
6. Transfer dough to pot, cover, and bake 30 minutes.
7. Uncover and bake 15–20 minutes until golden.
8. Cool before slicing.
Notes
Use instant yeast if preferred.
Substitute dried cherries or thyme for variation.
For a crisp crust, preheat your Dutch oven fully before baking.
- Prep Time: 12 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4
- Sodium: 190
- Fat: 2
- Saturated Fat: 0.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 0
