Fast and Easy Rosemary No Knead Bread
User Reviews
5
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Prep Time
4 hrs
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Cook Time
40 mins
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Total Time
4 hrs 40 mins
Fast and Easy Rosemary No Knead Bread
Description
This no knead bread recipe combines dry active yeast with warm water and a flour mixture containing kosher salt and freshly chopped rosemary. After mixing to a rough dough, it is placed in a warm environment to rise slowly over several hours until puffy and expanded.
Baking involves transferring the dough into a preheated enameled cast iron pot with a lid, which traps steam and promotes crust development resembling artisan breads. After removing the lid partway through baking, the bread finishes with a crisp, golden crust while maintaining a chewy crumb inside.
The addition of fresh rosemary infuses the bread with a piney, herbal fragrance, distinguishing it from plain no knead loaves. This bread is well suited for serving alongside meals where its aromatic flavor can complement soups, salads, or spreads.
Ingredients
- 2.5 teaspoon dry active yeast
- 1.5 c water warm
- 3 c all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon rosemary chopped, fresh
Instructions
- Preheat oven to lowest setting.
- In a large bowl (minimum 4 liter size) combine yeast and warm water. Wait about 10 minutes until it is foaming at the top.
- Meanwhile in a 4 c measuring cup, combine flour, salt and herbs and gently mix. Pour dry ingredients into water mixture and stir gently until raggedy and combined.
- Cover loosely with plastic wrap, turn off warming oven and pop dough into oven to rise. Leave it here at least 3-4 hours or all day if you’ve put it together in the morning, the main thing is to make sure it is very puffy and has risen to fill the bowl. Times will vary due to temperature in your house/oven as well as general humidity.
- Pull it out of the oven once it’s risen and put a 4 liter enameled cast iron pot with lid (not a plastic lid!!!) into the oven and set it to 450′ F to preheat for about ½ hr After it is preheated, take out pot and pour the raggedy loose dough into it, put lid back on and put it back in the oven.
- Bake for 25 minutes, then take lid off and bake another 15 minutes. Take it out of the oven, let cool in pot for 10 or 15 minutes and then cool on cooling rack. Voila!
Variations:
- 1. Substitute 1 c white flour for 1 c whole wheat or whole grain flour. (A bit more dense but very delicious)
- 2. Add to dry ingredients ¼ c chopped dry figs, ¼ c pitted and chopped kalamata olives and optional ½ tablespoon fresh chopped rosemary.
User Reviews
Overall Rating
5
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