No-knead artisan bread combining cranberries and rosemary for a sweet, savory, aromatic loaf perfect for holidays or cozy mornings.

Scale

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)

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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.

Use instant yeast if preferred.

Substitute dried cherries or thyme for variation.

For a crisp crust, preheat your Dutch oven fully before baking.