No-Knead Crusty Rosemary Bread
Crusty soft and chewy rosemary bread. Easy to make and even easier to eat.
Equipment
- Dutch Oven
- Mixer
- Large Bowl
Ingredients
- 3 cups All-Purpose Flour Aerated ( use the spoon method for measuring)
- 2 tsp Rapid 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.