Description
A rustic, aromatic bread studded with tart cranberries and fragrant rosemary, served with a zesty lemon butter for a delightful twist.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1/2 tsp active dry yeast
- 1 1/2 cups warm water
- 1 cup dried cranberries
- 2 tbsp fresh rosemary, chopped
- 1/2 cup unsalted butter, softened
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp honey
Instructions
1. Prepare the Crust:
- In a large bowl, mix flour, salt, yeast, cranberries, and rosemary. Add warm water and stir until a shaggy dough forms. Cover and let rise at room temperature for 12-18 hours.
- Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Turn dough onto a floured surface, shape into a ball, and place on parchment paper. Score the top with a knife.
- Carefully transfer dough with parchment into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for 15 more minutes until golden. Let cool before slicing.
- For lemon butter, mix softened butter, lemon zest, lemon juice, and honey until smooth. Serve with warm bread.
Notes
You can customize the seasonings to taste.