Yield

1 large round loaf (10–12 slices)

Ingredients

Dry Ingredients

• 3½ cups (420 g) bread flour
• 1½ teaspoons salt
• 1 teaspoon instant yeast

Wet Ingredients

• 1½ cups (360 ml) warm water (105–110°F / 40–43°C)

Toppings

• 2 tablespoons fresh rosemary, chopped
• ⅓ cup dried cranberries
• 1 tablespoon olive oil
• 1 egg beaten with 1 tablespoon water (egg wash)

Optional:

• Flaky sea salt
• Black pepper

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Equipment

• Large mixing bowl
• Dutch oven with lid (recommended)
• Parchment paper
• Sharp knife or bread lame
• Cooling rack

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Instructions

Step 1 – Mix Dough

Mix together:

• Flour
• Salt
• Yeast

Add warm water.

Stir until all flour is absorbed.

The dough will be sticky.

Cover with plastic wrap or a towel.

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Step 2 – First Rise

Leave at room temperature for

12–18 hours

The dough should double in size and become bubbly.

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Step 3 – Shape

Lightly flour the counter.

Turn dough out carefully.

Fold edges toward the center 4–5 times.

Shape into a round loaf.

Do not knead heavily.

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Step 4 – Second Rise

Place on parchment paper.

Cover.

Let rise

30–45 minutes.

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Step 5 – Preheat Oven

Preheat oven to

450°F (230°C)

Place the Dutch oven inside while heating.

Heat for 30 minutes.

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Step 6 – Decorate

Brush loaf with egg wash.

Score the top with a sharp knife.

Sprinkle with:

• Rosemary
• Dried cranberries
• Sea salt (optional)

Drizzle lightly with olive oil.

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Step 7 – Bake

Carefully place dough into the hot Dutch oven.

Bake covered:

30 minutes

Remove lid.

Bake another

12–18 minutes

until deep golden brown.

Internal temperature should be about

200–205°F (93–96°C).

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Step 8 – Cool

Cool on a wire rack for at least

1 hour

before slicing.

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Storage

Counter:

• 2–3 days

Refrigerator:

• Up to 1 week

Freezer:

• Up to 3 months

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Nutrition (Approximate Per Slice, 1 of 12)

• Calories: 165
• Carbohydrates: 33 g
• Protein: 5 g
• Fat: 2.5 g
• Saturated Fat: 0.4 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 290 mg
• Cholesterol: 13 mg (from egg wash)

Values are approximate and vary with ingredient brands.

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Tips

• Bread flour gives a chewier texture than all-purpose flour.
• Fresh rosemary has a stronger flavor than dried.
• If cranberries brown too quickly, gently press them into the dough before baking.
• A Dutch oven creates steam for a crisp crust.

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Frequently Asked Questions

Q: Can I use all-purpose flour?
Yes. The loaf will be slightly softer but still delicious.

Q: Can I use active dry yeast?
Yes. Dissolve it in the warm water first and let it sit for 5–10 minutes before mixing.

Q: Can I make this without a Dutch oven?
Yes. Bake on a baking stone or tray with a pan of hot water on the lower oven rack to create steam.

Q: Can I add nuts?
Yes. Add ½ cup chopped walnuts or pecans to the dough for extra flavor and crunch.

Q: Can I replace cranberries?
Yes. Try raisins, chopped dried cherries, or dried blueberries.

Q: Why is my bread dense?
Common reasons include not letting the dough rise long enough, using old yeast, adding too much flour, or baking before the oven is fully preheated.

Q: Why is the crust too hard?
Cover the loaf with a clean towel while it cools to soften the crust slightly, or reduce the uncovered baking time by a few minutes.

Q: Can I make the dough ahead?
Yes. After the first rise, refrigerate the dough for up to 3 days. Let it sit at room temperature for about 30–60 minutes before shaping and baking.