Homemade pita bread, Cheesy Cauliflower Bread, and Focaccia– can you see a theme? That’s right; I have been on a mission to make bread- in one way or another- for the past few years. Every single bread recipe that I (try to) make becomes a lesson in baking/cooking. This most recent lesson is brought to me by this No Knead Rosemary Bread recipe from Just A Little Bit Of Bacon.
While I strive to be successful when making recipes, I’ve needed to be much easier on myself over the past year. If I had stopped cooking or baking at the sign of my first “recipe flop”, At Home with Joanna probably wouldn’t even exist!
To limit the chances of having a “bread mishap” occur, taking the kneading out of the equation can be a recipe-saver. I familiarly call this, the “‘No need to knead’ rosemary bread recipe”. I felt a bit nervous while making this since I haven’t had the best of luck when using yeast, but it turned out great! (I’ve been saying “Phew!” a lot these days).
No Knead Bread
Ingredients
3 cups All-Purpose Flour
½ tsp Instant Yeast, or substitute in a pinch
1 ½ tsp Pink Himalayan Salt
2-3 Tbsp Fresh Herb(s) of your choosing, chopped
1 ¼ cups Water, room temperature
¼ cup Olive Oil
Instructions
In a large bowl combine the flour, yeast, salt, and rosemary.
Add the water and olive oil and stir with either a large spoon or your hands until the flour is completely incorporated; the dough will be wet and sticky. However, if the dough is still quite dry after mixing, add a Tbsp of water at a time until it reaches the proper consistency.
Cover the bowl with plastic wrap and let it sit in a warm spot in the kitchen for 10-12 hours.
Once the dough looks puffy and is covered in bubbles, lightly dust a work surface with flour. Sprinkle a bit more flour over the top of the dough. Use your fingertips to scrape the dough out of the bowl and onto the floured surface. Fold the dough a few times to give it more structure.
Gather the dough into a ball and brush a piece of parchment paper with oil. Put the dough onto the parchment. Cover it with a damp kitchen towel and let the dough rest for 1 hour.
30 minutes before you are going to bake the bread, put a large (oven-safe) pot with a lid into the oven and heat the oven to 500F.
When you are ready to bake, cut a slit in the top of the bread with a serrated knife with gentle pressure.
Pick up the bread by the corners of the parchment and lower it into the large pot. Cover the pot and put it back in the oven. Lower the heat to 425F.
Bake the bread for 30 minutes. Remove the lid and bake for an additional 15 minutes*. Transfer the bread to a rack and let it cool.
Enjoy!
*I find that it needed a bit more time to bake. 15 minutes makes the outside beautifully golden, but the middle needs more time. Depending on the bakeware and the oven, baking times may vary.
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