Description
A rustic, aromatic bread studded with sweet 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 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water
- 3/4 cup dried cranberries
- 2 tablespoons fresh rosemary, chopped
- 1/2 cup unsalted butter, softened
- 1 tablespoon lemon zest
- 1 tablespoon honey
Instructions
1. Prepare the Crust:
- In a large bowl, mix flour, salt, and yeast. Add warm water and stir until a shaggy dough forms.
- Fold in cranberries and rosemary. Cover bowl with plastic wrap and let rise at room temperature for 12-18 hours.
- Preheat oven to 450°F (230°C) with a Dutch oven inside. Transfer dough to a floured surface, shape into a ball, and place on parchment paper.
- Carefully place dough with parchment into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for 15 minutes until golden.
- For lemon butter, mix softened butter, lemon zest, and honey until smooth. Serve bread warm with lemon butter on the side.
Notes
You can customize the seasonings to taste.