Rosemary Cranberry Bread

• Prep Time: 20 minutes
• First Rise: 1½ hours
• Second Rise: 45 minutes
• Bake Time: 35–40 minutes
• Total Time: Approximately 3 hours 15 minutes

Yield

• 1 large loaf
• 10–12 slices

Ingredients

• 3½ cups bread flour
• 2¼ teaspoons active dry yeast (1 packet)
• 1¼ teaspoons salt
• 1 tablespoon sugar
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
• 1 cup dried cranberries
• 1¼ cups warm water (105–110°F / 40–43°C)
• 2 tablespoons olive oil
• Optional: 1 tablespoon honey for a slightly sweeter loaf
• Extra flour for dusting

Optional Toppings

• Fresh rosemary sprigs
• Coarse sea salt
• Melted butter
• Honey for brushing after baking

Kitchen Equipment

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon
• Stand mixer with dough hook (optional)
• Baking sheet or Dutch oven
• Parchment paper
• Sharp knife or bread lame
• Cooling rack

Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and allow the mixture to rest for 5–10 minutes until foamy. If the yeast doesn’t foam, start over with fresh yeast.

Step 2: Mix the Dough

Add the olive oil and chopped rosemary to the yeast mixture.

Gradually stir in the bread flour and salt until a rough dough forms.

Fold in the dried cranberries, making sure they’re evenly distributed throughout the dough.

Step 3: Knead

Transfer the dough onto a lightly floured surface.

Knead for 8–10 minutes until smooth, elastic, and slightly tacky.

If using a stand mixer, knead with the dough hook on medium speed for about 6–7 minutes.

Step 4: First Rise

Place the dough into a lightly oiled bowl.

Cover with plastic wrap or a clean kitchen towel.

Allow it to rise in a warm place for approximately 90 minutes or until doubled in size.

Step 5: Shape the Loaf

Punch down the risen dough gently.

Shape into a round artisan boule or an oval loaf.

Place onto parchment paper or into a floured proofing basket.

Cover loosely.

Allow to rise another 45 minutes.

Step 6: Preheat the Oven

Preheat your oven to 425°F (220°C).

If using a Dutch oven, place it inside while preheating.

Step 7: Score the Bread

Using a sharp knife or bread lame, cut a few shallow slashes across the top.

Sprinkle with coarse sea salt and a few extra rosemary leaves if desired.

Step 8: Bake

Bake for 35–40 minutes at 425°F (220°C) until deeply golden brown.

The loaf should sound hollow when tapped on the bottom.

Internal temperature should reach approximately 200–205°F (93–96°C).

Step 9: Cool

Transfer to a wire rack.

Allow the bread to cool for at least 30 minutes before slicing.

This resting time helps the crumb finish setting.

Tips for Success

• Use bread flour for the best chewy texture.
• Fresh rosemary provides the brightest flavor.
• Pat the cranberries dry if they’ve been soaked.
• Avoid adding too much flour while kneading.
• Let the loaf cool completely before storing.
• Use a Dutch oven for an extra crispy crust.
• Steam during the first 15 minutes of baking for bakery-style crust.

Flavor Variations

Orange Rosemary Cranberry Bread

Add 1 tablespoon freshly grated orange zest.

Walnut Cranberry Bread

Mix in ½ cup chopped toasted walnuts.

Honey Rosemary Bread

Replace the sugar with honey for extra richness.

Cheese Version

Add 1 cup shredded white cheddar or Gruyère.

Seeded Bread

Top with pumpkin seeds, sunflower seeds, or sesame seeds before baking.

Serving Suggestions

This bread pairs beautifully with:

• Butter and honey
• Cream cheese
• Goat cheese
• Brie
• Turkey sandwiches
• Chicken salad
• Holiday stuffing
• Roasted turkey
• Butternut squash soup
• Cranberry preserves

It also makes delicious French toast the next morning.

Storage

Store the cooled loaf in a bread bag or airtight container at room temperature for up to 3 days.

Avoid refrigeration, which can dry out the bread.

Freezing Instructions

Slice the bread before freezing.

Wrap tightly in plastic wrap followed by aluminum foil.

Freeze for up to 3 months.

Thaw individual slices at room temperature or toast directly from frozen.

Common Mistakes to Avoid

• Using water that is too hot, which can kill the yeast.
• Under-kneading the dough, resulting in a dense loaf.
• Overproofing, which can cause the bread to collapse.
• Cutting the bread while it’s still hot.
• Forgetting to score the top before baking.

Frequently Asked Questions

Can I use fresh cranberries?

Yes, but fresh cranberries release moisture and are much tarter. Halve them and lightly coat them in flour before mixing into the dough.

Can I make this bread ahead?

Absolutely. Prepare the dough the night before and let it rise slowly in the refrigerator. Bring it closer to room temperature before shaping and baking.

Can I use whole wheat flour?

Yes. Replace up to half of the bread flour with whole wheat flour. The loaf will be slightly denser and have a heartier flavor.

Why is my bread dense?

Dense bread is usually caused by inactive yeast, insufficient kneading, or not allowing enough time for the dough to rise.

Final Thoughts

Rosemary Cranberry Bread is a flavorful homemade loaf that offers the perfect balance of savory herbs and sweet fruit. It’s elegant enough for holiday meals yet simple enough to enjoy any day of the week. With its crisp crust, tender crumb, and beautiful aroma, this bread is sure to become a favorite in your baking collection. Serve it warm with butter, pair it with soups and cheeses, or use it to create unforgettable sandwiches. Once you bake this loaf, you’ll find yourself making it again and again throughout the year.

Nutrition Information (Per Slice, Approximate)

• Calories: 210
• Protein: 6 g
• Carbohydrates: 40 g
• Fat: 3 g
• Saturated Fat: 0.5 g
• Fiber: 3 g
• Sugar: 8 g
• Sodium: 270 mg
• Potassium: 140 mg
• Calcium: 20 mg
• Iron: 2 mg