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No Knead Rosemary Bread

No Knead Rosemary Bread
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This No Knead Rosemary Bread recipe offers a simple, fuss-free way to bake a bakery-quality loaf at home. Featuring fresh rosemary, a crunchy crust, and a tender crumb, it requires minimal effort and no kneading. Perfect for beginners, it delivers bold herb flavor and a satisfying texture, making homemade bread accessible and delicious.

Ingredients

Scale

Basic Ingredients

  • 3 cups (360g) all-purpose flour
  • 1/4 teaspoon active dry yeast
  • 1 1/4 teaspoons salt
  • 1 1/2 cups (355ml) warm water
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon olive oil (optional)

Instructions

  1. Mix the Dough: In a large bowl, combine the all-purpose flour, active dry yeast, salt, and fresh chopped rosemary. Stir in warm water and olive oil (if using) with a wooden spoon until the mixture forms a sticky, shaggy dough. No kneading is needed.
  2. Let It Rise: Cover the bowl with plastic wrap or a clean towel and leave at room temperature for 12 to 18 hours. This slow fermentation gives the bread its rich flavor and airy texture.
  3. Shape the Dough: After the long rise, lightly flour a clean surface. Gently scrape the dough onto it and fold it over itself a few times to form a rough ball. Let the dough rest for 15 to 20 minutes while you preheat your oven.
  4. Prepare to Bake: Place a Dutch oven or heavy, oven-safe pot with a lid inside your oven and preheat to 450°F (230°C). Dust a sheet of parchment paper with flour and transfer your dough ball onto it.
  5. Bake the Bread: Carefully remove the hot Dutch oven, lift the parchment paper with the dough and place it into the pot. Cover with the lid and bake for 30 minutes. Then remove the lid and bake an additional 10 to 15 minutes until the crust is golden and crisp.
  6. Cool and Enjoy: Remove the bread from the pot and let it cool completely on a wire rack before slicing. This lets the crumb set perfectly and allows cleaner slices.

Notes

  • Use fresh rosemary for a brighter, more vibrant flavor.
  • Don’t skip the long fermentation; it develops flavor and texture.
  • Preheat the Dutch oven properly to create steam and a crusty loaf.
  • Handle dough gently to keep it light and fluffy.
  • Slice with a serrated (bread) knife to avoid crushing the loaf.

Nutrition

Keywords: no knead bread, rosemary bread, easy homemade bread, artisan bread, beginner bread recipe, no knead rosemary loaf

Find it online: https://emillycooks.com/no-knead-rosemary-bread/