Description
A soft and hearty no-knead bread loaded with sweet cinnamon and tart cranberries, perfect for breakfast or as a cozy afternoon snack.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1/2 tsp instant yeast
- 1 1/2 cups warm water
- 1/2 cup dried cranberries
- 2 tbsp brown sugar
- 1 1/2 tsp ground cinnamon
- 1 tbsp honey or maple syrup
- Butter for serving (optional)
Instructions
- In a large bowl, mix flour, salt, yeast, brown sugar, and cinnamon.
- Stir in warm water and honey until a sticky dough forms. Fold in dried cranberries.
- Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours until doubled in size and bubbly.
- Preheat oven to 450°F (230°C). Place a Dutch oven (or heavy oven-safe pot with lid) inside while preheating.
- Turn dough onto a floured surface and shape into a ball. Carefully place in the preheated pot, cover, and bake for 30 minutes.
- Remove the lid and bake for another 10-15 minutes until golden brown.
- Cool on a wire rack before slicing and serving.
Notes
- For extra flavor, soak cranberries in orange juice before adding to the dough.
- This bread freezes well; slice before freezing for easy toasting.
- Can be made with whole wheat flour for a heartier loaf.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 280mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: no knead bread, cinnamon cranberry loaf, breakfast bread recipe, easy homemade bread