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Rosemary-Lemon No-Knead Bread

Rosemary-Lemon No-Knead Bread

Rosemary-Lemon No-Knead Bread is rated 5.0 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12

This bread is almost effortless to make because it requires no kneading. Instead, the dough is allowed to slowly rise over a long period of time. Then it is baked in a preheated covered cast-iron pot, which helps produce a crispy, bakery-style crust on the finished loaf.

Ingredients:

  • 3 cups all-purpose flour
  • 1/4 tsp. active dry yeast
  • 1 3/4 tsp. salt
  • 2 tsp. chopped fresh rosemary
  • 2 tsp. chopped lemon zest
  • Cornmeal as needed

Directions:

In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 1 5/8 cups water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours.

Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.

At least 30 minutes before the dough is ready, put a 2 3/4-quart cast-iron pot in the oven and preheat the oven to 450°F.

Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.

Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-lb. loaf.

Adapted from Sullivan Street Bakery (New York City) and Mark Bittman, "The Secret of Great Bread: Let Time Do the Work," The New York Times, Nov. 8, 2006.
Rated 5 out of 5 by from Easy and Delicious This recipe is incredibly easy to follow, and the bread even easier to make. It looks wonderful, smells wonderful, and tastes wonderful. However, there are a few things to keep in mind: 1. Don't let it proof too long. As other's have said, the dough will lose it's gusto and bubbliness. 18hrs is the max. However, I've let this sit room temp for 24hrs - it flattened and had some scaling on the dough, but to my surprise - the bread rose a bit in the oven and till came out OK. 2. Plan ahead. Since you don't want to overproof this dough, you'll want to make sure you'll be ready to stick it in the oven. 3. Get a good serrated knife. Even with my Wusthof serrated knife, tackling this thick hard crust can be challenging. With a poor knife, you'll flatten the bread trying to cut it and will be unable to cut entirely through the bottom. 4. This pairs wonderfully with good Balsamic Vinegar for dipping. (Not the runny stuff to make salad dressing.) I'd like to try this with whole-wheat flour.
Date published: 2013-12-11
Rated 5 out of 5 by from Wonderful Bread I have been making this bread since April 2008 when it was taught in a class. The water does need to be changed to 1 1/3 cup. I love garlic and for a change of pace I roast some garlic and then add chunks of that to my bread in place of the rosemary and lemon zest. I love the rosemary & lemon also.
Date published: 2012-12-07
Rated 5 out of 5 by from So easy, and delicious! I have made this bread at least once a month since I received my Le Creuset pot for my birthday a few years ago. The only time it doesn't turn out, as other reviewers have said, is when you don't measure things exactly. Or, the flour you are using is bad. You need to use unbleached all purpose flour that is fresh ,and use the same measuring cup that you use to measure the flour to measure the water. The bread tastes amazing, I always get complimented on it when I make it. It has become a staple in my meal planning and turns out perfect every time now!
Date published: 2012-01-20
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