Description
For the Bread:
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons active dry yeast
1 ¼ cups warm water
1 tablespoon olive oil
1 cup fresh cranberries, chopped
1 tablespoon fresh rosemary, chopped
For the Cinnamon Honey Butter:
½ cup unsalted butter, softened
2 tablespoons honey
1 teaspoon ground cinnamon
Pinch of salt
Directions:
In a large mixing bowl, combine flour, sugar, salt, and yeast. Add warm water and olive oil, stirring to form a sticky dough.
Fold in chopped cranberries and rosemary until evenly incorporated. Cover the bowl with a damp towel and let the dough rise for 1-2 hours, or until doubled in
size.
Preheat the oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan.
Transfer the dough into the prepared pan, smoothing the top with a spatula. Let it rise for 15-20 minutes while the oven heats.
Bake the bread for 30-35 minutes, or until golden brown on top and a toothpick inserted comes out clean.
While the bread bakes, prepare the cinnamon honey butter by whipping together softened butter, honey, cinnamon, and a pinch of salt until smooth and creamy.
Once the bread is baked, remove it from the pan and allow it to cool slightly before slicing. Serve warm with cinnamon honey butter.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Kcal: 250 kcal per slice
Servings: 8
