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Dutch Oven No-Knead Rosemary Bread Delivers Bakery Freshness!

Dutch Oven No-Knead Rosemary Bread — No-Knead Rosemary Bread With a Bakery Crust
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A simple and delicious recipe for no-knead rosemary bread that delivers a bakery-style crust and flavor.

Ingredients

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  • 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

Instructions

  1. In a large bowl, mix together the flour, salt, and instant yeast.
  2. Add the warm water and chopped rosemary, stirring until a shaggy dough forms.
  3. Cover the bowl with plastic wrap and let it rest at room temperature for 12 to 18 hours.
  4. After the dough has risen, preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up.
  5. Carefully remove the hot Dutch oven and place the dough inside, cover it, and bake for 30 minutes.
  6. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
  7. Let the bread cool on a wire rack before slicing.

Notes

  • For best results, use a kitchen scale to measure the flour.
  • Feel free to add other herbs or spices to customize the flavor.
  • This bread is best enjoyed fresh but can be stored in an airtight container for a few days.

Nutrition

Find it online: https://howeats.com/dutch-oven-no-knead-rosemary-bread-recipe/