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No Knead Rosemary Bread

No Knead Rosemary Bread
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No Knead Rosemary Bread is a simple and flavorful homemade artisan bread recipe featuring fresh rosemary. With minimal prep and no kneading required, this bread develops a crusty golden exterior and tender, aromatic crumb through a slow fermentation process. Perfect for beginners and bread enthusiasts, it pairs wonderfully with soups, salads, or as a savory snack.

Ingredients

Scale

Main Ingredients

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

Instructions

  1. Mix Your Ingredients: In a large bowl, combine the all-purpose flour, coarse salt, and instant yeast. Add the chopped fresh rosemary to the dry ingredients and stir to distribute evenly. Pour in the warm water and olive oil (if using) and stir until a rough, sticky dough forms.
  2. Let the Dough Rise: Cover the bowl with plastic wrap or a damp towel. Allow the dough to rest at room temperature for 12 to 18 hours. This long, slow fermentation develops flavor and structure without the need for kneading.
  3. Shape and Proof: Lightly flour a work surface and gently turn the dough out. Fold the dough over itself a couple of times to shape it. Place the dough seam-side down into a floured proofing basket or a bowl lined with a tea towel. Cover and let rise again for 1 to 2 hours until the dough is puffy.
  4. Preheat and Prepare to Bake: About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven or a heavy oven-safe pot inside. This creates the steam environment needed for a crispy crust.
  5. Bake Your Bread: Carefully transfer the dough into the preheated Dutch oven. Score the top with a sharp knife to control expansion. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 15 to 20 minutes until the crust is golden and crunchy.
  6. Cool and Enjoy: Transfer the bread to a wire rack and let cool completely before slicing. Cooling allows the crumb to set fully and enhances the bread’s flavor and texture.

Notes

  • Use a kitchen scale to measure flour accurately for consistent results.
  • Fresh rosemary is preferred for the best aroma and flavor.
  • Do not skip the long rise; it improves taste and texture significantly.
  • Handle the dough gently to preserve air bubbles by folding lightly rather than kneading aggressively.
  • Using a Dutch oven traps steam, which is crucial for a crisp crust and soft crumb.
  • Score the dough before baking to control expansion and add a decorative touch.

Nutrition

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

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