Rosemary-Lemon No-Knead Bread

Rosemary-Lemon No-Knead Bread

Rosemary-Lemon No-Knead Bread is rated 4.7 out of 5 by 9.
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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 bread pot or Dutch oven, which helps produce a crispy, bakery-style crust on the finished loaf.

Ingredients:

  • 3 cups (15 oz./475 g) 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 (13 fl. oz./410 ml) 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/21°C) 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 (2.75 l) bread pot or Dutch oven in the oven and preheat the oven to 450°F (230°C).

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's okay. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. If desired, using a very sharp knife, cut three shallow parallel slits in the top of the dough. 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 (750 g) 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 Love chewy crust! I have made this bread for years. It always turns out. I proof it faster under my heat warming light or in a 100 degree oven. Adding different ingredients is fun, walnuts and cranberries, dried cherries, always a hit. Oval pan works for sandwich size slices. Make sure your yeast is not old, pan is hot, and when dough is "bubbly " it is ready to use! Enjoy!
Date published: 2019-02-19
Rated 5 out of 5 by from Great recipe I was really impressed with this recipe. Came out like bakery bread. I followed it to the T. This is going in the permanent folder.
Date published: 2019-01-31
Rated 5 out of 5 by from Delicious! I threw all of the ingredients in my bread machine, and put it on the dough cycle. Once finished, I let it sit for two hours, then placed it in my dutch oven and cooked as directed. Came out exactly as pictured here. It was perfectly crispy on the outside, and soft and chewy on the inside too!
Date published: 2019-01-26
Rated 5 out of 5 by from Easy and delicious! This is the first loaf of bread I've ever baked and it couldn't have been easier! The result was a delicious loaf with a perfectly crisp crust and slightly chewy center. I will make this again and again.
Date published: 2019-01-23
Rated 2 out of 5 by from Recipe Needs Some Work No instructions for activating the yeast, and recipe calls for relatively little. 18 hours was too long for the dough to proof, and because of a combination of these two things, ultimately the bread didn’t rise.
Date published: 2019-01-21
Rated 5 out of 5 by from Perfect crust and texture I've tried making bread using a number of different recipes, but I've never managed to get a light loaf with the perfect texture, until now! One caveat: after the 30-minute bake time, my loaf was already starting to brown. For that reason, I only let it go for another 7 or 8 minutes with the lid off, instead of 15 to 30, and it was perfect. Also, I was initially worried that the bread would not come out right, because rather than a ball, I really had an amorphous blob before cooking, but I couldn't be more pleased with the end result. Next time, I'll leave out the lemon zest.
Date published: 2018-12-30
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
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