Homemade Artisan No Knead Bread
Servings: 6 servings
Calories: 304kcal
Ingredients
- 3 cups all purpose flour
- 1 1/2 tsp kosher salt
- 1/2 tsp active dry yeast
- 1 1/2 cups room temperature water
- 1/3 cups grated parmesan cheese
- 1 Tbsp minced fresh rosemary
Instructions
- In a large mixing bowl, add flour, salt, yeast, cheese and rosemary. Pour in water, use a wooden spatula to combine. Cover tightly with plastic wrap and let sit on your counter for 12-18 hours (I've even done up to 24 hours).
- When ready to bake your bread, preheat oven to 450 F degrees. Add cast iron dutch oven (with the lid on) to the oven, so it preheats along with the oven itself.
- Flour your hands, counter/cutting board, and sprinkle some flour over the top of the dough itself. Remove dough from bowl and shape it into a rough ball shape. Drop ball of dough into the preheated pot, cover with lid and return to the oven.
- Bake, with the lid on, for 30 minutes, then remove lid and bake for another 15-20 minutes until golden brown and crusty.
- Bread should remove easily from the pot, so take bread out and let cool completely before slicing.
Notes
- Dough will be sticky, and unlike any traditional kneaded bread dough.
- Preheating the dutch oven is important, as it makes sure the dough doesn't stick to the bottom. If you want a little extra assurance, sprinkle a bit of flour or cornmeal on the bottom before adding the dough.
- I like to use a smaller dutch oven, about 3.5 qt, so the dough rises upwards and yields a higher loaf. Using a larger dutch oven means the dough will spread out more and won't be as high, although still just as tasty. It's all about how you want the bread to look.
- Make sure your yeast is not expired. Even if you've never opened the yeast, it can lose it's effectiveness over time. I like to buy smaller packets of yeast so I can use them before they go bad.
Nutrition
Calories: 304kcal