No Knead Rosemary Bread
This quick and easy No-Knead Rosemary Bread is an easy way to make a delicious loaf of homemade bread in a Dutch oven. When you add fresh rosemary, it becomes an artisan-style loaf that is utterly irresistible!
Servings: 8 servings
Calories: 190kcal
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons sea salt
- ⅓ cup fresh rosemary leaves chopped
- 2 teaspoons instant yeast
- 1 ½ cups warm water
- 1 tablespoon honey
Instructions
- Mix the flour, sea salt, rosemary, and yeast together in a large bowl. Mix the honey into the warm water and add to the dry ingredients with a spatula until well combined.
- Cover the bowl and set it in a warm place for 3 to 4 hours, or until the dough has doubled.
- Preheat oven to 450°F degrees with the Dutch oven inside.
- Remove the dough from the bowl and form into a ball on a generously floured surface. Even though this is a no knead bread, you may need to turn the dough a couple of time to shape it in a ball.
- Carefully remove the Dutch oven from the hot oven and remove the lid— use oven mitts! Score the top of the dough with a sharp knife and place it carefully into the hot Dutch oven and cover with the lid.
- Bake for 30 minutes with the lid on, then remove the lid and bake another 15-20 minutes, or until the bread is golden brown.
- Remove from the oven and allow to cool.
Notes
- Instant Yeast: This allows you to add the yeast directly to the flour without proofing it in water first.
- Fresh Rosemary: I love the flavor that fresh rosemary brings to this bread, but if you want to substitute it for dry rosemary, use about 1 to 2 tablespoons.
- Storing: You can store this Dutch oven bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
Calories: 190kcal | Carbohydrates: 39g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 584mg | Potassium: 88mg | Fiber: 2g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 2mg