Recipe by Molly
at missmollymakes.com
Rosemary No Knead Bread
A basic, FOOLPROOF homemade bread recipe perfect for morning, lunches, grazing boards or just slathered with butter.
Servings: 1 Loaf
Calories: 1699kcal
Equipment
- large bowl
- large casserole or cast iron dish with lid
Ingredients
- 450 g (3 cups) bread / plain flour
- 3 cloves (3 cloves) garlic minced
- 1 ½ tbsp (2 tbsp) fresh rosemary chopped
- 9 g (1¼ tsp) salt
- 1 tsp (1 tsp) instant yeast
- 360 mls (1½ cups) water warmed
Instructions
- In a large bowl, combine flour, garlic, rosemary, salt and yeast.
- Using a spatula, slowly pour water and mix until a wet, sticky dough forms, about 30 seconds.
- Cover bowl tightly with plastic wrap and refrigerate for 14-18 hours until it is doubled in size and small bubbles are present.
- Transfer dough to a lightly floured work surface. Gently shape dough into a rounded loaf. You can use a sharp knife to score the surface.
- Place dough onto baking paper. Cover with a clean dishtowel and let stand at room temperature until dough has again doubled in size. You can also gently poke to test the dough to ensure that it slowly springs back when poked with a finger, roughly 1-1½ hours.
- Turn on oven and add your cast iron and ceramic casserole dish. Preheat to 250ºC/450ºF for at least 30 minutes.
- Working quickly, remove lid of baking dish and transfer dough and baking paper into it. Return lid and bake until golden brown, about 35 minutes. Serve warm.
Nutrition
Calories: 1699kcal | Carbohydrates: 340g | Protein: 58g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 3503mg | Potassium: 582mg | Fiber: 13g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 5mg