No-Knead Cranberry Cheese Skillet Bread
  • 2¼ teaspoons active dry yeast (1 package)
  • 2 cups warm water
  • ¾ tablespoon himalayan salt (kosher salt can be substituted)
  • 4 cups flour
  • olive oil
  • ½ cup dried cranberries + safe a few to add to the top of the bread.
  • ¾ cup Great Midwest Cranberry Cheddar Cheese + more to sprinkle on top of bread, grated
  1. In a large mixing bowl combine yeast and warm water.
  2. Add 1 cup of flour and salt, stir to combine with a wooden spoon.
  3. Stir in dried cranberries and shredded cheese.
  4. Add remaining flour just a cup at a time until it is all incorporated.
  5. Cover with plastic wrap and set aside in a warm place.
  6. Lightly oil the bottom of a 10" or 12" oven proof skillet. I prefer to use a cast-iron skillet.
  7. Coat your hands with flour and sprinkle the top of the dough with flour. Gently transfer dough to the oiled skillet.
  8. Cover with a kitchen towel and let sit in a warm place for 45 minutes.
  9. Pre-heat
  10. Drizzle the top with olive oil and add extra cranberries to the top.
  11. Score the top of the dough with a knife.
  12. Bake for 30 minutes until the top of the loaf is golden brown.
  13. Add remaining grated cheese to the top of the loaf and place back into the oven until cheese has melted.
  14. Place loaf onto a cooling rack immediately and let the loaf cool completely prior to serving.
Recipe by What's Mary Doing at