Rosemary No-Knead Bread

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.

Ingredients:
• 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.

Instructions:
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.

16 Comments

Filed under Recipes, Sides

16 Responses to Rosemary No-Knead Bread

  1. This sounds like amazingly delicious rosemary bread. The photograph is absolutely stunning!! http://cosmopolitancurrymania.blogspot.com

    • He Wears The Apron

      Thank you! If you like lemon, be sure to add the lemon zest in there. Really takes it up another notch.

  2. Jill

    What a lovely photo. Can’t wait to make it! Thanks.

    • He Wears The Apron

      Thanks! We made this for our families for Christmas last year. It was a big success, I hope it brings smiles to your family as well.

  3. Julia Park

    Do you think I can substitute cake flour or wheat flour or a combo of both? its all i have on hand

    • He Wears The Apron

      Good question, Julia. I think most of us who love cooking have been in this position before. Here is the deal. The protein amount is different depending on the type of flour that you use. Not to get too “Alton Brown” on the answer here, but the yeast-to-protein ratio is what would be impacted by the change. If you change the ratio, you run a very good risk of not having a beautiful loaf of bread. I hate to share bad news, but you should probably run to the store and pick up some all-purpose flour.

  4. Beautiful bread and gorgeous photos! I have rosemary at home right now. I bought it to bake Focaccia. The Focaccia bread turned out alright but because of the overpowering garlic on top, it wasn’t a big hit either. I have instant yeast at home, can I substitute it for active dry yeast?

    • He Wears The Apron

      This is a great question. The yeast used would certainly matter if we were using an activation process (adding it to water and sugar). However, seeing as we are simply letting time do the trick the instant yeast *should* substitute just fine. Do note that each manufacturer follows their own rules when labeling yeast. This means your instant yeast might be a little more “lively” and result in a bread that has more rise to it and more holes when finished. Enjoy!

  5. Matt

    Any way to get around using the cast iron pot ?

    • He Wears The Apron

      You really need a vessel that maintains a level heat. You can use a Le Creuset Dutch oven, or any other brand of similar design. I have two of them of different sizes. I promise they are worth the money. One is a hand me down that is over thirty-five years old!

  6. Karen

    So… How much water?

    • He Wears The Apron

      Good catch. We are putting it in the post right now. It’s 1 5/8 cups. I wish we had a prize to give to you for catching our first mistake. :) Thanks for visiting our site!

      • Karen

        I have seen a few of these no-knead recipes. I do plan on trying one soon. What would you suggest serving this bread with?

        • He Wears The Apron

          We have done a lot of fun things with the bread. We are making paninis with it this time with ham, provolone and a lemon and garlic aoli. We have enjoyed it with an olive oil and herbed dipping sauce. It also pairs amazingly well with our cassoulet (recipe is on the blog.)

  7. Intrigued that you used rosemary…the no-knead part made it even more appealing to my recipe folder. Thanks for sharing.

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