Rosemary No Knead Bread
A basic, FOOLPROOF homemade bread recipe perfect for morning, lunches, grazing boards or just slathered with butter.
3 cups plain flour
3 cloves garlic, minced
1 -1/2 tbsp rosemary, finely chopped
1 1/4 tsp salt
1/2 tsp instant dried yeast
1 1/2 cups warm water
2 tbsp cornmeal
In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast
Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 12 to 16 hours.
You can either use baking paper to line a tray or a large cast iron pan. Sprinkle either tray or skillet with cornmeal.
Working on a lightly floured surface, gently shape dough into a round.
Preheat oven to 250ºC/450ºF.
Place dough into the prepared baking tray or skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
Place into oven and bake until golden brown, about 30-40 minutes. Serve warm.