Smells Like Stuffing No Knead Bread
Elevate your bread game with this 'Smells Like Stuffing No Knead Bread,' a rustic, golden loaf infused with the comforting flavors of classic Thanksgiving stuffing. With an effortless no-knead technique, this recipe combines dried herbs like sage, thyme, and rosemary with hints of onion powder and black pepper, creating an irresistibly aromatic bread that’s perfect for any occasion. The long fermentation process ensures a beautifully airy interior, while baking in a preheated Dutch oven delivers a crisp, golden crust. Whether you’re serving it alongside soups, using it for sandwiches, or enjoying it warm with a pat of butter, this easy-to-make bread will fill your kitchen with the nostalgic, savory aromas of the holiday season.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 teaspoons Salt
- 0.25 teaspoons Instant yeast
- 1.5 cups Warm water (about 110°F)
- 1 teaspoons Dried sage
- 1 teaspoons Dried thyme
- 1 teaspoons Dried rosemary, chopped
- 0.5 teaspoons Ground black pepper
- 1 teaspoons Onion powder
- 1 tablespoon Butter (optional, for greasing)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast.
Add the dried sage, thyme, rosemary, black pepper, and onion powder to the flour mixture. Stir well to ensure the herbs and spices are evenly distributed.
Pour in the warm water and mix together with a wooden spoon or spatula until a shaggy, sticky dough forms. Scrape down the sides of the bowl as needed.
Cover the mixing bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and appears bubbly on the surface.
After the first rise, generously flour a work surface, and gently turn the dough out onto it. Lightly flour your hands and shape the dough into a rough ball. Be careful not to knead or deflate the dough too much.
Place the dough on a sheet of parchment paper and let it rest for 30 minutes. While the dough is resting, preheat your oven to 450°F (232°C). Place a large Dutch oven (with its lid) in the oven to heat up for at least 30 minutes.
Carefully remove the hot Dutch oven from the oven and, using the parchment paper, transfer the dough into the pot. If desired, grease the sides of the Dutch oven with butter for extra flavor and crispiness.
Cover the Dutch oven with its lid and bake the bread for 30 minutes. Then, remove the lid and bake for an additional 15 minutes, or until the bread is golden brown and has a deep crust.
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 4823 mg | 210% | |
| Total Carbohydrate | 324.7 g | 118% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 0.9 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 517 mg | 11% | |
*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.
