Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon instant yeast
- 1½ cups warm water
- 1 tablespoon honey
- ¾ cup dried cranberries
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon olive oil
- 1 tablespoon cornmeal or flour, for dusting
Instructions
- Mix the dough: In a large bowl, combine the flour, salt, and instant yeast.
- Add the warm water and honey. Stir with a wooden spoon until a sticky, shaggy dough forms.
- Fold in the dried cranberries and chopped rosemary until evenly distributed.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12–18 hours. The dough should become bubbly and nearly double in size.
- Shape the dough: Lightly flour your work surface. Transfer the dough onto it and gently shape it into a round loaf. Avoid kneading.
- Cover the shaped dough and let it rest for another 30–45 minutes.
- Meanwhile, place a Dutch oven with its lid on inside the oven and preheat to 450°F (230°C) for about 30 minutes.
- Carefully remove the hot Dutch oven. Sprinkle the bottom lightly with cornmeal or flour and place the dough inside.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 10–15 minutes, or until the bread is deeply golden brown and crusty.
- Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing.
Serving Tip
Serve warm with butter, cream cheese, or honey. The combination of rosemary and cranberries also makes this bread especially good with cheese.
