No-Knead Cranberry & Herb Bread with Garlic Butter

No-Knead Cranberry & Herb Bread with Garlic Butter
Ingredients:

3 cups all-purpose flour

1 ½ tsp salt

½ tsp instant yeast

1 cup dried cranberries

1 tbsp chopped fresh rosemary (or 1 tsp dried)

1 tbsp chopped fresh thyme (or 1 tsp dried)

1 ½ cups warm water

For the Garlic Butter:

4 tbsp unsalted butter

2 garlic cloves, minced

Pinch of salt

1 tbsp chopped parsley (optional)

Directions:

In a large bowl, combine flour, salt, yeast, cranberries, rosemary, and thyme. Add warm water and stir until a sticky dough forms. Cover with plastic wrap and let sit at room temperature for 12–18 hours.

After rising, preheat oven to 450°F (230°C). Place a Dutch oven with lid inside the oven to preheat for 30 minutes. Meanwhile, shape dough into a rough ball on parchment paper, dusting with flour if needed.

Carefully transfer dough (on parchment) into hot Dutch oven, cover, and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until golden brown.

While bread bakes, melt butter in a small saucepan, add garlic and a pinch of salt, and sauté for 1–2 minutes. Stir in parsley.

Brush warm loaf with garlic butter just before serving.

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 13–19 hours (including rise time)
Kcal: Approximately 210 per slice
Servings: 12 slices