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No-Knead Rosemary Bread (1 loaf)


Author www.TexasHomesteader.com

Ingredients

Ingredients:

  • 2-1/4 teaspoons Active Dry Yeast
  • 2 Cups Lukewarm Water
  • 2 teaspoons Kosher Salt, ( + extra to sprinkle on top)
  • 4-1/3 Cups All-Purpose Flour
  • 1 Clove Pressed Garlic
  • Olive Oil (for drizzling top of dough)
  • Minced Fresh Rosemary to taste I use a 2" stem

Instructions

Instructions:

  1. Combine yeast, warm water & pressed garlic in a large bowl.

  2. In a separate bowl, mix flour & salt.  Stir until combined.

    Stir the flour into water mixture one cup at a time & mix until completely incorporated.

  3. Cover dough with greased wax paper (I use the bowl's lid that is not snapped completely tight.) Allow dough to rise for 1 hour.

  4. Lightly oil the bottom of a 10" or 12" cast iron skillet.

  5. Do not punch down the dough but sprinkle flour on top of the dough (it will be sticky).  Cover hands with flour & quickly, roughly shape dough into a flattened circle.

  6. Quickly scoop up shaped dough & place into greased skillet, pressing sides to reshape if necessary.

    Cover loosely with a greased wax paper, and allow to rise 30 minutes.

  7. Preheat the oven to 400ºF.
  8. Drizzle olive oil on the dough & make a couple of slashes in the top of the dough with a knife. Sprinkle top with coarse salt and minced fresh rosemary.

  9. Bake 35-40 minutes, or until the top is a nice brown color.

  10. Remove from oven and let cool in pan 5 minutes.

    Then place bread on a baking rack & cover with clean kitchen towel to allow to cool completely