No-Knead Rosemary Bread Recipe- American Special
This No-Knead Rosemary Bread is an easy and delightful way to enjoy homemade bread with minimal effort. Thanks to a long, slow rise that enhances its flavor and texture, this recipe requires no kneading, making it perfect for busy lives. Infused with fresh rosemary, the bread boasts a crisp, golden crust and a soft, airy crumb—ideal for pairing with soups, salads, or simply enjoyed with a pat of butter.
- Prep Time5 min
- Cook Time25 min
- Perform Time2 hr
- Total Time2 hr 30 min
No-Knead Rosemary Bread Ingredients:
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast (or active dry yeast)
- 1 1/2 cups lukewarm water
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- Optional: 1 tablespoon olive oil for extra flavor and moisture
How to make No-Knead Rosemary Bread :
Mix Dry Ingredients: In a large bowl, combine the flour, salt, and yeast. Stir in the rosemary.
Add Water: Pour in the lukewarm water and, if using, the olive oil. Stir until a shaggy dough forms and all the flour is hydrated. The dough will be sticky and rough.
Let Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise at room temperature for 12-18 hours, or until the dough has doubled in size and is covered with bubbles.
Preheat Oven: About 30 minutes before the dough is ready, preheat your oven to 450°F (230°C). Place a heavy Dutch oven or similar pot with a lid inside the oven to heat.
Shape Dough: On a floured surface, gently shape the dough into a ball. Don’t worry about deflating it too much; just shape it enough to form a cohesive ball.
Transfer Dough: Carefully remove the hot pot from the oven. Place the dough into the pot (you can use parchment paper to help with transferring). Sprinkle a bit of flour on top of the dough and cover with the lid.
Bake: Bake the bread covered for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cool: Remove the bread from the pot and let it cool on a wire rack before slicing.
Recipe Notes :
Rosemary: Fresh rosemary adds a more vibrant flavor, but dried rosemary works as well. Adjust the amount to your taste.
Hydration: The dough should be sticky; this high hydration helps create a tender crumb. If the dough is too dry, add a bit more water.
Oven Safety: Be cautious with the hot pot and lid. Use oven mitts and handle carefully.
Variations: You can add other herbs, like thyme or oregano, or incorporate olives or cheese for different flavor profiles.
