Rosemary Lemon No Knead Bread
Rustic, flavorful, and effortlessly impressive, this Rosemary Lemon No Knead Bread is the perfect bake for beginners and seasoned bakers alike. Infused with the aromatic essence of fresh rosemary and vibrant lemon zest, this artisan-style loaf offers a deliciously crisp crust and a tender, fragrant interior—all without the effort of kneading. With just a few minutes of preparation and an a leisurely rise time of 12-18 hours, this recipe combines ease and elegance. Baked to perfection in a heated Dutch oven, it develops a golden, hearty crust that complements its citrus-herb undertones. Serve it warm for a memorable centerpiece at dinner, pair it with olive oil for dipping, or use it to elevate sandwiches and crostinis. Perfect for cozy gatherings or any time you’re craving a bakery-quality loaf at home, this no-fuss recipe will quickly become a staple.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.5 teaspoons Salt
- 0.25 teaspoons Active dry yeast
- 2 tablespoons Fresh rosemary, chopped
- 1 whole Zest of lemon
- 1.5 cups Water, room temperature
- 1 teaspoon Olive oil
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and active dry yeast. Stir well to ensure the yeast is evenly distributed.
Add the chopped fresh rosemary and lemon zest to the dry ingredients and mix to evenly incorporate the aromatics.
Pour in the room-temperature water and stir with a wooden spoon or spatula until a shaggy dough forms. Do not overmix; the dough only needs to come together.
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rest at room temperature for 12 to 18 hours, or until the dough has risen and is bubbly on the surface.
After the dough has risen, preheat your oven to 450°F (230°C). Place a Dutch oven (with its lid) inside to heat for at least 30 minutes.
Lightly flour a clean work surface and scrape the dough out of the bowl. Using floured hands, gently shape the dough into a ball, being careful not to deflate it too much.
Brush a piece of parchment paper with olive oil and place the dough ball onto the paper. Cover with a kitchen towel and let rest for 30 minutes while the Dutch oven continues to heat.
Carefully remove the heated Dutch oven from the oven and use the parchment paper to transfer the dough into it. Cover with the lid and return to the oven.
Bake the bread covered for 30 minutes. Then remove the lid and bake for an additional 15 minutes, or until the crust is deep golden brown and crisp.
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 15 minutes before slicing. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 277.1 g | 101% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 1.3 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 427 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
