Prep Time:  10 minutes (plus 1 hour to proof)   |    Cook Time:  1 hour, 10 minutes   |    Total Time:  1 hour, 20 minutes (plus 1 hour to proof)   |    Servings:  8

Ingredients:

• 1 teaspoon  Baker’s Corner  Granulated Sugar
• 2 cups warm water
• 2 .25-ounce packets  Baker’s Corner  Active Dry Yeast
• 4 cups  Baker’s Corner  All Purpose Flour, plus additional for kneading
• 2 teaspoons  Stonemill  Iodized Salt
• 2/3 cup  Southern  Grove  Dried Cranberries, chopped
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons chopped fresh sage
• 1 tablespoon chopped fresh thyme or 2 teaspoons  Stonemill  Thyme Leaves*
• 2 tablespoons  Carlini  Pure Olive Oil

  *These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                  

1. In a medium bowl, dissolve sugar in water. Add yeast, let bloom 5 minutes.
2. In a large bowl, combine flour, salt, cranberries, rosemary, sage and thyme. Mix thoroughly.
3. Slowly pour bloomed yeast and water into dry ingredients; mix until soft dough forms. On a floured surface, knead dough until no dry spots remain. Place dough into oiled bowl, let proof 1 hour.
4. Meanwhile, preheat oven to 450°. Place empty French oven, fitted with lid, into oven for 30 minutes.
5. Remove French oven, place proofed dough onto parchment paper and transfer to hot French oven. Cover with lid; bake 30 minutes. Remove lid, bake additional 10 minutes or until bread is crisp and golden brown.

Recipe Courtesy of ALDI Test Kitchen