This bread is one of the easiest and most delicious breads I have ever made. The crust is crunchy and the inside is so beautifully soft and chewy. This bread only uses a few ingredients that are usually household staples. You do need a dutch oven for this recipe. I barely ever buy bread from the store anymore because this bread is so good and easy to make. When I do make bread, I made multiple loaves. One loaf only lasts us about a day in our house.
Recipe Tips and Tricks
Heat the dutch oven prior to placing the bread in it. You want the dutch oven to be heated so that the bread will cook properly. Put the dutch oven in the oven while the oven is heating up to ensure it is hot enough.
Make sure you let the bread rise as recommended. If you do not let the bread rise long enough if it will be dense and not as flavorful. You can cover the bread with a warm damp towel to help aid in rising.
Use parchment paper under your dough to help place it easily into the hot dutch oven. This also helps with removal. If you plan to make multiple loaves of bread at the same time, this will also make things easier. You won’t have to wait for the dutch oven to cool down and heat back up again. The parchment paper will help make sure your bread does not stick.
If you are unsure if your bread is done or not, you can take it out, flip it over and flick the bottom of it. If the bread sounds hollow, it is done.
Other Ways to Modify the Bread
If you do not like rosemary, you can leave it out and just make plain bread. It is just as delicious and you do not need to change anything about the recipe.
You can try adding different herbs to the bread.
Equipment You’ll Need
You need a dutch oven for this recipe. I have linked on from amazon here if you are in the market for one.
You may also want a stand-up mixer. You can make this recipe without one, but it definitely makes things easier. I have a Kitchen Aid and LOVE it. If you do not want to spend the money on a kitchen aid, there are other brands out there. Aucma offers a stand mixer at 1/2 the price. I have not tried the brand, but it seems to have great reviews.
If you do not have a stand up mixer, you will need a bow to make your bread in. If you do have a stand-up mixer, you may still want a large bowl to let your dough proof in. I always like to make multiple batches, so I left one dough proof as I make the next. I make the batches separately because I like to try adding different things to the dough.
No-Knead Crusty Rosemary Bread
Crusty soft and chewy rosemary bread. Easy to make and even easier to eat.
3 cups All-Purpose Flour Aerated ( use the spoon method for measuring)
2tspRapid Rise Yeast
1 1/2 cup Hot Water
1 tbsp Dried Rosemary You can use fresh chopped rosemary
1 tsp Salt
Instructions
Combine flour, yeast, rosemary, and salt in a large bowl. Mix in water until completely combine and the dough has started to form.
Cover the dough with a warm damp towel and leave it on the counter at room temperature for 1 hour.
Place the dutch oven into the oven and preheat it to 450 degrees. This will allow the dutch oven to heat up prior to placing the dough into it to ensure proper cooking.
After the dough has risen for an hour. Take the dough out of the bowl and place it onto a well-floured surface. Fold the dough over a few times to create a nicely formed ball. Place the ball onto parchment paper and place the parchment paper and dough into a bowl.
Allow the dough to rise on the counter for an additional 15 minutes uncovered.
Remove the dutch oven from the oven and place the parchment paper and the dough into it. Place the lid on top and bake for 30 minutes.
After 30 minutes, remove the lid from the dutch oven, and continue baking for 15 minutes or until the bread is browning on top.
Carefully remove the bread from the oven. Using oven mitts, lift the parchment paper out of the dutch oven and place the bread on the counter to cool for at least 15 minutes.
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