No-Kneed Rosemary Bread Recipe

Step 1

Activate the yeast: As always, when baking with yeast I find it best to make sure that it is still alive. To do this simply heat up some water and place it in a bowl. Then once the water has reached a temperature between 115 and 100 you can dump the yeast in. Stir it up and wait 5 minutes. If the mixture starts to bubble a little then you know it’s alive and ready.

Step 2

Form the dough: Get out a large mixing bowl and add the flour salt and rosemary to it. Use a whisk to incorporate the dry ingredients together. Then pour in the water/yeast mixture and combine until a uniform dough is made.

Step 3

Let the dough rise: Cover the bowl with a damp towel and let it rise on your kitchen counter for 2 hours. Then you can either move on to the next step or, you can place the dough in your fridge to bake the next day.  If you do decide to place it in your fridge then make sure to cover the bowl with plastic wrap.  Also, make sure to take the dough out so it can reach room temperature for at least an hour before baking..

Step 4

Preheat your oven to 450 degrees Fahrenheit and place your dutch oven in it so that it also gets hot.

Step 5

Get the bread ready for baking: Sprinkle some flour on a flat surface and roll the dough in the flour. Then get out a piece of parchment paper and place the dough in the center of it. Use your hands to shape the dough into a circle. Then while it’s not necessary you do have the option of scoring the dough at this time. So if you want to learn how to do that then check out the link we have provided in the tips, tricks & suggestions section up above.

Step 6

Bake the bread: Get the preheated dutch oven out of your regular oven. Then use the parchment paper to lower the dough into the dutch oven. Cover the dutch oven with the lid, place it back into your regular oven, and let the bread bake undisturbed for 30 minutes. Then take off the lid and let the bread continue to bake for an additional 10 to 15 minutes, or until it has become as golden brown as you like.

Step 7

Let it rest: Use the parchment paper to remove the baked bread from your dutch oven and transfer it to a wire cooling rack. Then let the bread rest and cool down for at least 15 minutes before slicing it.

Step 8

Slice up your no-kneed bread and enjoy!