Thursday, June 10, 2010

No Knead Rosemary Bread

Oh wow.....this is some GOOD bread. When I found the recipe it said that this bread would barely have a chance to cool off before it is gone and they were not lying. I love to bake bread. I've made many recipes for no knead bread but none as good as this one. If bread making scares you this is your recipe. And it could not be easier! You start by putting 3 cups of flour in a bowl.


Add 1/4 tsp. of yeast.


Add 1 3/4 tsp. of salt.

Add a heaping tablespoon of diced fresh rosemary and stir this all together.


Add one and one half cups of water.


Stir this just until all the dry ingredients are combined with the water.


Cover the bowl with plastic wrap and sit it somewhere warm for 18 hours. Yep, 18 hours.


This is what it looks like 18 hours later.


Heat a small heavy pot (like a le creuset) in the oven as you preheat the oven to 450 degrees. When the oven temp hits 450, place the dough in the pot and cover the pot and place it in the oven for 30 minutes.




After 30 minutes remove the lid and continue to cook for 20-30 minutes longer until it turns golden.


Remove and cool on a rack. This is the tricky part. Mine never made it to the cooling rack. I removed this from the oven just as my daughter and husband were ready for breakfast.


They ate more than half of the loaf while it was still warm. I already have another bowl of dough rising. Then the blog Tech showed up to do the post and he ate half of what was left. This is a definite keeper! And the variations are endless. I think I am going to try roasted garlic and olives in the next loaf.

Mmmmm..Mmmmmm...Mmmmmmm!!!


Then I made 2 loaves of rye!


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18 comments:

Zoey and Me said...

That is interesting. But 18 hours. WOW. Gotta try it.

the wild magnolia said...

This bread looks so good. I haven't baked bread in years but I am going to give this a try. I'll let you know how it turns out and how much I eat.

Have a happy day.

xoxo to Teddy Guardian of the Garden.

:)

Divaeva said...

I swear...I could smell it baking here in CT! :p

Pricilla said...

It does look easy and delicious all at the same time!

The cottage by the Cranelake said...

I´ve done it several times and it´s sooo tasty :-) Think it´s the rosemary that does it :-) (I almost always have rosemary in my bread). But it should be great with any kind of spice I think.
Have a great day now!
Christer.

Autumnforest said...

Definitely going to do that one. I adore rosemary bread!

Linda said...

I will try this one for sure! If you like it then it must be good!!!

Erin @ I Heart New England said...

Mmm, this looks great! ♥

Sharlene T. said...

Okay. I'm make the dough in another minute and it should be ready for baking by one tomorrow, just when I get back from bowling...must plan, must plan...

oldblackcatboo said...

Ya know, I think I could do this one!

Annesphamily said...

I came here form Linda at A La Carte. This is a bread recipe for me! You read my mind! I am going to love coming over here. Please join me. I have a postcard exchange with a grand giveaway and also a teapot giveaway ending soon. I would love to get to know you! You have a super blog! Hugs Anne

Nydia said...

It seems so easy it would almost impossible to believe, if you haven't posted the sequence! :o) Gonna give it a try, Jaz!

Kisses and love from us.

Teresa said...

I love baking bread and using herbs, so this is one I will try. Your rye loaves look wonderful too.

LisaDay said...

Funny, because I like the kneading best of all.

LisaDay

Life Without Pink said...

Wow I never made bread before, looks so yummy!Stopping over from Ballard Boys. She featured you on my new meme Friday Favorites!

Sharlene T. said...

Okay! I've made the bread and it's delicious! Wow. But, here's what I did. I used the middle bowl of my 3-bowl stainless steel mixing bowls to see if it would get higher than yours. (Can't really say that it did.) Used the cover from my 4-quart sauce pot.(Worked just fine.)

This process is very similar to the way we used to make cornbread, except we used the stove eye to heat the pan, then baked the corn bread at 350F for an hour. I did this trial in my conventional oven to see the result. Will try it, again, using the solar oven to see the result.

This bread is absolutely delicious but I'm wondering how full your flour cups were. When I finished with all my ingredients, it seemed runnier than your nice little ball of dough. Did you use rounded cups? Whatever, the bread turned out with a lovely crunchy crust and beautiful soft texture. Thanks for sharing. I'll probably post a solar rendition, later on, and will give you credit for the source of the recipe.

Zoey and Me said...

I just tried this and please Joyce re-read this post for the typo. Maybe start with 1/4 tsp of yeast. Mine didn't rise at all and is hard as concrete. Maybe 1 and 1/4 or what else? I followed this recipe to a T. No changes at all and wanted to serve with dinner tonight but I can't even cut it.

Dolly said...

Great recipe! I'm trying it TONIGHT! :)