No Knead Rosemary Bread: Effortless Flavor Awaits!
A simple and delicious no-knead bread infused with fresh rosemary, perfect for any meal.
- Author: mohamedcherifsfaitri@gmail.com
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 12-18 hours (including rising time)
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water
- 2 tablespoons fresh rosemary, chopped
- In a large bowl, mix together the flour, salt, and instant yeast.
- Add the warm water and chopped rosemary, stirring until a shaggy dough forms.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.
- After the dough has risen, turn it out onto a floured surface and shape it into a ball.
- Place the dough on a piece of parchment paper and cover it with a towel. Let it rest for about 1 hour.
- Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat up.
- Once the oven is hot, carefully remove the Dutch oven and place the dough (with the parchment paper) inside.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Let the bread cool on a wire rack before slicing.
Notes
- For a stronger rosemary flavor, add more fresh rosemary.
- This bread can be stored in an airtight container for up to 3 days.
- Feel free to experiment with other herbs and spices.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: No Knead Rosemary Bread, Easy Bread Recipe, Homemade Bread