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No Knead Rosemary Bread

No Knead Rosemary Bread

No Knead Rosemary Bread is a simple, beginner-friendly bread recipe that blends fresh rosemary with a tender, crusty loaf. With minimal ingredients and no kneading required, this rustic bread delivers bold herbaceous flavor and a perfect crust with a soft, airy crumb, ideal for home bakers seeking effortless, bakery-quality results.

  • Total Time: 13 to 19 hours
  • Yield: 1 loaf 1x

Ingredients

Scale

Basic Ingredients

  • 3 cups all-purpose or bread flour
  • 1 ½ teaspoons salt
  • 1 teaspoon instant or active dry yeast
  • 2 cups lukewarm water
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon olive oil (optional)

Instructions

  1. Mix the Dough: In a large bowl, combine flour, salt, yeast, and chopped fresh rosemary. Pour in lukewarm water and olive oil (if using) and stir just until a shaggy dough forms. No need to knead; this loose mixture is perfect for the slow fermentation ahead.
  2. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise at room temperature for 12 to 18 hours. This long fermentation allows the flavors to develop and the dough to become bubbly and light.
  3. Shape the Dough: Lightly flour your work surface and gently turn the dough onto it. Fold it over a few times to shape it into a rough ball, then place it seam-side down on a parchment-lined baking sheet or a flour-dusted proofing basket.
  4. Second Rise: Cover the dough again and let it rest for about 1 to 2 hours, until it puffs up noticeably and springs back slowly when pressed.
  5. Bake the Bread: Preheat your oven to 450°F (230°C) with a Dutch oven or heavy pot inside to heat. Carefully transfer the dough (on the parchment) into the preheated pot, cover with the lid, and bake for 30 minutes. Remove the lid and bake for another 15 minutes or until the bread is golden brown and crusty.
  6. Cool and Enjoy: Remove the bread from the oven, transfer to a wire rack, and let it cool completely before slicing to allow the crumb to set perfectly.

Notes

  • Use fresh rosemary for the brightest flavor and aroma compared to dried versions.
  • Be patient during the long rise; it’s key to flavor development.
  • Preheat the Dutch oven to mimic a professional bread oven and achieve a beautiful crust.
  • Lightly flour your surface and hands to prevent sticking without overdoing it.
  • Slice the bread with a serrated knife to keep slices neat and avoid squashing the crumb.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 140
  • Sugar: 0.2g
  • Sodium: 230mg
  • Fat: 2g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1.5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: no knead bread, rosemary bread, homemade bread, easy bread recipe, rustic bread, aromatic bread