Rosemary & Cranberry Loaf — a soft, slightly sweet bread with a fragrant herby note.
You can enjoy it plain, toasted with butter, or even with cheese!
Ingredients (Makes 1 standard loaf)
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3 cups (375 g) bread flour (or plain/all-purpose)
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2 tsp instant yeast
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2 tbsp sugar or honey
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1 tsp fine salt
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1 cup (240 ml) warm water (about 40 °C / 105 °F)
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2 tbsp olive oil or melted butter
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½ cup (60 g) dried cranberries
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1 tbsp fresh rosemary leaves, finely chopped (or 1 tsp dried)
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Optional: 1 egg + 1 tbsp milk for glaze
Method
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Activate yeast (if needed)
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If using active dry yeast, mix it with warm water and sugar; rest 5–10 min until foamy.
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(Skip if using instant yeast.)
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Make the dough
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In a large bowl, combine flour, salt, rosemary, and cranberries.
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Add yeast mixture (or water if using instant yeast) and olive oil.
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Mix until a rough dough forms.
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Knead
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Turn onto a floured surface and knead 8–10 min until smooth and elastic.
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(You can use a stand mixer with a dough hook, ~6 min.)
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First rise
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Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1½ hr, or until doubled.
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Shape & second rise
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Punch down, shape into a loaf (or round for a boule).
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Place in a greased loaf pan or on a baking sheet lined with parchment.
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Cover and let rise again for 30–40 min.
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Bake
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Preheat oven to 190 °C / 375 °F.
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Brush top with egg wash (optional).
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Bake 25–30 min, until golden and hollow-sounding when tapped.
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Cool
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Transfer to a rack; let cool at least 20 min before slicing.
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Variations & Tips
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Swap cranberries for raisins, cherries, or chopped dried apricots.
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For extra crunch, add ¼ cup chopped walnuts or pecans.
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A drizzle of orange glaze (powdered sugar + orange juice) makes it festive.
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Store in an airtight bag at room temp for up to 3 days, or freeze for up to 2 months.