This bread offers a balance of carbohydrates, fiber, and healthy fats, making it a nourishing choice.
5. Detailed Ingredient Guide and Selection Tips
- Flour: Use high-quality all-purpose flour for a light, airy crumb. For added nutrition, experiment with bread flour or a mix of all-purpose and whole wheat.
- Salt: Fine sea salt blends into the dough, but flaky sea salt on top adds texture and flavor contrast.
- Yeast: Active dry yeast works well; instant yeast can be used but may require slight adjustments in rise time.
- Water: Use warm water (about 100°F/38°C) to activate the yeast without killing it.
- Dried Cranberries: Choose unsweetened or lightly sweetened varieties to control sugar content.
- Rosemary: Fresh rosemary offers vibrant flavor; dried can be used but reduce quantity by one-third as it’s more concentrated.
- Olive Oil: Use extra virgin olive oil for best flavor and nutritional value.
6. Step-by-Step Preparation of No-Knead Rosemary Cranberry Bread
Step 1: Mixing Dry Ingredients
In a large mixing bowl, combine 3 cups all-purpose flour, 1 ½ tsp salt, ½ tsp active dry yeast, ¾ cup dried cranberries, and 1 tbsp chopped fresh rosemary. Stir gently to distribute evenly.
Step 2: Adding Water and Forming Dough
Add 1 ½ cups warm water. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. The dough will be wet and loose—this is key for good gluten development.
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