Why No Knead Rosemary Bread Is a Must Try
undefinedPrint
No Knead Rosemary Bread
No Knead Rosemary Bread is an easy and flavorful homemade bread recipe that requires minimal hands-on time and no kneading. Infused with fresh rosemary, this rustic loaf has a crispy crust and a soft, aromatic crumb, perfect for beginners and bread lovers looking for a fuss-free baking experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 12 to 18 hours 45 minutes
- Yield: 1 loaf (about 8-inch round) 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American / Artisan
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water (about 100-110°F or 38-43°C)
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon olive oil (optional)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, active dry yeast, and salt to ensure even distribution of the leavening agents and seasoning.
- Add Water and Rosemary: Pour warm water into the dry mixture and stir gently until a sticky, shaggy dough forms. Fold in the chopped fresh rosemary evenly throughout the dough. Optionally, add olive oil for extra richness.
- First Rise: Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 12 to 18 hours. This slow fermentation develops deep flavor and a nice crumb texture.
- Shape the Dough: After the rise, turn the sticky dough onto a well-floured surface. Gently shape it into a rough ball without overworking it. Let it rest for 30 minutes to an hour to relax.
- Preheat and Prepare Baking Vessel: While the dough rests, place a Dutch oven or a heavy ovenproof pot with a lid into your oven and preheat it to 450°F (230°C). Preheating creates steam that forms a crisp, golden crust.
- Bake the Bread: Carefully transfer the dough to the hot pot, cover with the lid, and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the loaf is deeply browned and crusty.
- Cool Before Slicing: Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This allows the crumb to set and prevents a gummy texture.
Notes
- Use room temperature water to activate yeast without killing it.
- Don’t rush the fermentation; the long rise enhances flavor and crumb structure.
- Handle dough gently to maintain air pockets inside the loaf.
- Preheat your Dutch oven thoroughly for best crust results.
- Store leftover bread in a paper bag or wrapped in a clean towel to preserve crust texture.
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 150
- Sugar: 0.2g
- Sodium: 270mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: no knead bread, rosemary bread, easy bread recipe, artisan bread, homemade bread, no knead rosemary bread
