Rosemary No-Knead Bread

Bread made from your hands and heart is simply the best. With cozy cooking weather on the horizon, amping up your skills, and aromas in the kitchen, are in short order. Here is a delicious recipe to get you started on your baking journey from our in house breadie, Chef Lorelei~ enjoy!

Rosemary No-Knead Bread
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 2 teaspoons salt
  • ½ teaspoon yeast
  • 1½ - 1¾ cup lukewarm water
  • 1 Tablespoon chopped fresh rosemary

Stir all the ingredients together in a bowl, until it forms a loose/shaggy dough. Cover and set aside. After 30 minutes, pull up one corner of the dough and pull it over the middle of the dough. Repeat this for each corner. Cover and set aside for another 30 minutes. Repeat the pulling up of each corner. Cover and set aside for 10-12 hours in a cool-ish, draft free place. (You can place in the fridge for 24 hours if you like).

Put a small piece of parchment paper on the bottom of the cloche baker. lightly flour your hands and shape the dough into ball and place into the bottom of a cloche baker. Cover with the lid and let rise for 30-45 minutes until almost doubled in size. Using a knife or lame if you have one, make a few cuts in the top of the bread to allow expanding when baking.

Cover again with the cloche lid and place in a cold oven. Heat to 400 degrees and bake the bread for 35 minutes covered. Remove the lid then bake for about 5-10 minutes until golden brown.

If you’d prefer to make sure the bread isn’t raw inside then turn it over and temp the bread using a digital thermometer and it should read 190 degrees for a fully baked loaf for this type of bread.

You can also bake an additional 5 minutes to make sure it’s baked through.

Remove from the oven and let sit until room temp. It’s best to not cut bread when it’s very warm since it will stick together and appear raw.