Raise your hand if you want to make homemade bread but feel super intimidated. Us! You need Kristen Carli‘s no-knead rosemary bread in your life. Because as she told Tasting Table about her easy-peasy recipe, "It’s fail-proof!"
Not sure what no-knead bread actually involves? Well, it does not require kneading, as the name suggests — obviously. But as Carli, a registered dietician, explains about her five-ingredient bread, "Kneaded dough will produce the same texture as this bread but much more quickly, as no long rise time is needed." In this case, you will knead, er, need time for your bread to come together. But this bread does not require technique. Phew! Because as Carli notes, "Kneading activates the gluten, similar to the long rise time."
Gather just a few ingredients
No-knead rosemary bread is so simple, you will want to make it all the time. In fact, this beginner bread comes to life with just five ingredients, and we are willing to bet you may not even need to take a trip to the store. Simply gather or buy all-purpose flour, with this recipe calling for three cups, salt, active dry yeast, dried rosemary, and water.
As far as kitchenware, Carli recommends using a Dutch oven to bake this bread. And parchment paper will also come in handy. Other than that, your favorite butter — we suggest Irish butter, and Carli notes that salted butter works best. It serves as a delicious complement to this bread. And you’re all set!
Make your dough
The first step in the process of baking your own rosemary bread is to take a large bowl, and add in, well, everything. So, into the bowl goes your flour, salt, yeast, rosemary, and water. Now, Carli instructs home bakers to take a large wooden spoon and stir the ingredients to combine them. She notes that "the dough will be very dry and come together roughly." Don’t worry — you are on the right track!
Now, cover the bowl with a lid or use plastic wrap. Then, walk away for the next 18 hours, allowing the bread to rise at room temperature. What should you do for 18 hours? Sleep, read, take a shower, Netflix and chill. Whatever you want!
But, um, why 18 hours specifically? As Carli explains, "Eighteen hours is enough time to allow the gluten to rise. This creates the airy, bubbly texture." And now, you are ready to bake!
Bake the bread after it has risen
Go ahead and preheat the oven to 450 degrees Fahrenheit. Once it’s nice and hot, you will place a large Dutch oven in the oven to preheat. "This is so the bread starts cooking the moment it is added," Carli explains.
Next, remove the dough from the bowl, scraping it out onto a well-floured surface. You’ll form the dough into a rough ball. Yup, this is a rustic bread, so it doesn’t have to look perfect! Finally, place your dough on a piece of parchment paper, and from there, just lift the parchment paper into the preheated Dutch oven. Simple!
The bread bakes for 30 minutes, covered. Then, remove the lid and continue to bake your delicious-smelling bread for 10 minutes longer. Enjoy! But if you don’t enjoy every last morsel right away, Carli notes, "I store this in a large plastic bag at room temperature for up to five days."
- 3 cups all-purpose flour
- 2 teaspoon salt
- ½ teaspoon active dry yeast
- 1 tablespoon dried rosemary
- 1 ½ cups water
- In a large bowl, add flour, salt, yeast, rosemary and water. With a large wooden spoon, stir to combine. Cover the bowl with a lid or plastic wrap and leave at room temperature for 18 hours.
- Preheat oven to 450 degrees. Once hot, place a large Dutch oven in the oven to preheat.
- Remove the dough from the bowl and scrape out onto a floured surface. Form into a rough ball. Place on a piece of parchment paper and lift parchment paper into preheated Dutch oven.
- Bake for 30 minutes covered. Remove lid and continue to bake for 10 minutes.
- Serve and enjoy!