Say hello to the incredible, crusty No Knead Cranberry Bread! No kneading. No bread machine or mixer necessary. 4 ingredients only.
You can even say it’s almost magical.
Making bread the no-knead way…
It’s like a bread that just makes itself (and make itself super yummy, I might add), with a teeny tiny effort on your part. It sounds almost too good to be true. And it truly is.
The things you need besides the ingredients it calls for –
One of my favorite things in the world is the smell of fresh bread. Just like the smell of coffee, when the the smell of fresh bread fills my home, it makes my stomach and my heart very happy.
That is why one of my favorite breakfasts is fresh baked goods along with a cup of coffee. Because crusty bread + coffee = the way to my heart/lots of love and joy.
Okay – back to the topic at hand. This No-Knead Cranberry Bread.
I was first introduced to the concept of making bread the “no-knead” way by none other than my mom.
My mom loves herself some freshly baked bread, or just bread in general. If breads were to give her all the nutrition she needs to survive, she will probably eat bread all day, every day!
I might be putting words in her mouth on that last sentence 😉 , but the point I’m trying to make is – she really, really loves bread. Like a lot a lot.
When she and my dad visited us last October, she made these no-knead breads based on a technique she learned from the internet.
I will admit I was skeptical at first, but then it tasted so good I wanted to make some myself after she left.
So I consulted the internet. Because duh, the internet knows everything.
The basis of this recipe is inspired by this New York Times recipe. I have made some modification, but the basic technique is all them. It is genius, because it simplifies bread-making and makes it so accessible to everyone.
Let’s Make No Knead Cranberry Bread
Give yourself about 24 hours between starting the bread-making process and actually consuming the bread.
So if you are in a big hurry to consume bread, this may not be the best recipe for you. Check out some quick bread recipes instead, like this Apple Cinnamon Bread or this Blueberry Bread with Crumb Topping.
Or, if you ant yeast breads that will take a few hours (instead of 20 hours), I’ve got some good ones for you. Cheesy Garlic Rolls and Honey Butter Rolls are some of my favorite breads to make as well!
Even though it does take about 20 hours from start to finish, you actually do work in the kitchen for 10-15 minutes or so. The rest of the time is just passive time letting the bread do its thing.
Here’s a quick overview of how to make this No-Knead Cranberry Bread:
- Combine all ingredients and form dough.
- Rise for 18 hours
- Gently mold the dough into a ball and place on dutch oven lined with parchment paper
- Let it rise for another 2 hours
- Enjoy the fruits of your (very minimal) labor!
Tips and Tricks
- Do not cut short the waiting time. It does take a while, but the yeast needs time to do its work because we are not kneading it. So, patience is key here. 😉
- For the 18 hour rise time, I typically start this process in the afternoon so I can work with the dough in the morning.
- 18 hours later, some parts might look a little dry, and that is okay. After baking you will not even notice the dryness. The dough dries up a bit after sitting in dryer air, especially in the winter.
- Through the dough making process, dough will look sticky, shaggy, and let’s be honest, kinda ugly. But fear not, you will not be making ugly bread. It’s just ugly in the process.
Why it’s great!
What I love about about this recipe is it is so versatile. It’s the perfect festive, holiday bread. It’s also perfect with some butter melted on it to be consumed any time, any day.
It’s perfect with peanut butter and jelly. It’s perfect for breakfast served with a side of scrambled eggs. It’s perfect to be made into a turkey sandwich.
The possibilities are endless, my friend. ❤️
Frequently Asked Questions
For two main reasons: 1) Dutch oven has a lid and it seals well, 2) both the dutch oven and the lid can be heated at a very high heat (at least 450℉). I highly recommend using a Dutch oven for this, but if you are looking to use another appliance, make sure it does both of the above.
I would stick to instant yeast since we are not activating the dry yeast in warm water (which is how active dry yeast gets activated and works best).
Yes that should be fine!
Store airtight in a ziplock bag, and I highly recommend consuming it within 1-2 days. Since there are no preservatives (which is a GOOD thing), it will need to be stored in the fridge after the second day if it is not consumed by then.
Kick off your holiday festivity to some No-Knead Cranberry Bread. You’ll love it and you’ll want it in your life forever!
Other Bread Recipes
- Honey Butter Rolls
- Cinnamon Raisin Rolls
- Cheesy Garlic Rolls
- Blueberry Bread with Crumb Topping
- Apple Cinnamon Bread
- Banana and Date Muffins
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No-Knead Cranberry Bread
- 3 cups bread flour
- 1 1/4 tsp salt
- 1/2 tsp instant yeast
- 1 cup dried cranberries
- 1 1/2 cups water
- In a large bowl, bring together bread flour, salt and instant yeast. Mix well, then add dried cranberries and water.
- Mix well again, and shape it into a ball-like shape. Dough will be sticky and may be slightly lumpy – and that is ok!
- Cover with a cloth and let dough rise for 18 hours.
- Bring dough to the middle of a large sheet of parchment paper. Gently mold dough into a shape of a ball. Lift up parchment paper (with dough on it) and put it into a dutch oven.
- Let it rise for another 2 hours.
- Pre-heat oven to 450 degrees. Bake bread covered with lid for 30 minutes. Then uncover lid and bake for another 15 minutes.
- Cool bread for 15 minutes. Serve and enjoy!