If you can undo the twist tie on a store-bought loaf of bread, you can make your own homemade bread with this rosemary no-knead bread recipe.
After Kyle’s sister-in-law baked this for Easter several years ago, it’s become part of our regular rotation. The best part? It’s so simple that as long as you measure everything correctly (ahem, unlike I did the first time I attempted it solo), it’ll turn out great every time.
Recipe adapted from Williams-Sonoma.
• 3 cups all-purpose flour
• ¼ teaspoon active dry yeast
• 1 5/8 cups water
• 1 ¾ teaspoon salt
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons lemon zest, chopped (we left it out this time)
• Cornmeal for dusting
What to note before tackling the recipe:
• Measure everything carefully or the bread will not rise correctly.
In your KitchenAid Mixer bowl, combine flour, yeast, salt, rosemary and lemon zest. Insert the dough hook attachment on your mixer and slowly add the 1 5/8 cups water a little bit at a time, stirring until blended. When finished, the dough will be shaggy and very sticky. Remove the bowl from the KitchenAid Mixer and cover tightly with plastic wrap. Let the dough rest at warm room temperature (70 degrees F is ideal) for 12 to 18 hours, until the surface is dotted with bubbles.
Remove the dough from the bowl and put on a lightly floured work surface. Sprinkle a little four on the dough and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let it rest for 15 minutes.
Rub a small amount of flour on your hands and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel, with cornmeal. Place the dough seam side down on the towel and dust with more cornmeal. Cover with another cotton towel and let it rise until the dough is more than double in size and does not spring back when poked with a finger, about 2 hours.
At least 30 minutes before the dough is ready, put a 2 ¾ quart cast-iron pot in the oven and preheat the oven to 450 degrees F.
When dough has doubled its size, remove the pot from the oven and place on a heat-safe surface. Slide your hand under the towel and turn the dough over, seam side up, into the pot. It won’t look very pretty, but that’s okay. If the dough is unevenly distributed (which it probably will be), shake the pan once or twice to help it straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, about 15 to 30 minutes.
Transfer the pot to a wire rack and let it cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread to release it.