No-Knead Rosemary Bread Recipe

Ah, nothing hits the spot like freshly baked bread hot right out of the oven! Today I’d like to introduce you to a darling of easy bakeries ��� the No-Knead Rosemary Bread. What’s not to love about this golden-encrusted charm? Its crumb is soft, texture fluffy and delish, layered with the flavors of fragrant rosemary, so good you’d eat it straight up! It’s a great accompaniment to your cozy soup dinners, and its presentation makes it an impressive pick for potlucks and dinner parties. Try out this foolproof recipe and I’m confident you’ll enjoy having home-baked bread more often!

• Prep Time: 10 minutes


• Cook Time: 40 minutes


• Total Time: 50 minutes


• Servings: 8


• Yield: 1 loaf

So, ready to fill your kitchen with the unbeatable aroma of baking bread?

Ingredients & Equipment You’ll Need

• 3 cups all-purpose flour


• 2 teaspoons kosher salt


• 1/2 teaspoon active dry yeast


• 1 1/2 cups warm water (110 degrees F)


• 2 tablespoons chopped fresh rosemary

Equipment: Dutch oven

The yeast here is key to give our bread that perfect rise and texture. And of course, rosemary is the heart of this recipe, giving our bread the unique flavor that takes it up a notch! This recipe sticks to the basics. If you don’t have fresh rosemary, dried works just fine too!

How To Make No-Knead Rosemary Bread

1. First up, mix together flour, salt, and yeast in a large bowl. Slowly pour in warm water while stirring with a wooden spoon to form the dough. Sprinkle in the rosemary and mix it well.


2. Get your hands in there and fold the dough until all flour is well incorporated. Cover and let it sit at room temperature for 10-24 hours. You will feel the anticipation build!


3. Preheat your oven to 450 degrees. Once it’s hot, put your Dutch oven inside for about 30 minutes.


4. On a well-floured surface, form the dough into a ball and then place it into the hot Dutch oven.


5. Bake covered for 30 minutes. After that, remove the lid and bake for another 10 minutes until the crust is nicely browned.

Tips For The Best Results

• Choose the finest ingredients. A bread recipe is simple, which puts the quality of your ingredients in the spotlight.


• Be patient! Giving the dough the time it needs to rise will ensure you end up with a gorgeous fluffy loaf.

Storage Tips

• Keep leftovers in a cool, dry place in a bread box or tightly wrapped in a cloth for up to a couple of days.

Frequently Asked Questions

Q: Can I use regular salt if I don’t have kosher salt?

A: Yes, you can, but be sure to reduce the amount used as table salt has a stronger flavor than kosher salt.

Q: Could I add other herbs to this bread?

A: Absolutely! Feel free to experiment with other fresh or dried herbs such as thyme or oregano!

Q: What if I don’t have a Dutch oven?

A: You can use any oven-safe pot with a lid. A cast-iron pot works wonderfully!

Q: Do I have to use fresh rosemary?

A: While fresh rosemary will give the best flavor, dried rosemary can absolutely work in a pinch.

Q: Can I freeze this bread?

A: Yes, you totally can! Just wrap it well in plastic wrap and then foil. It’ll last in the freezer for about three months.

Nutritional Facts of No-Knead Rosemary Bread

– Calories: 175
– Cholesterol: 0 mg
– Sodium: 585 mg
– Protein: 5g

All in all, this No-Knead Rosemary Bread is a roundhouse, knockout punch when it comes to easy, homemade baking. Its glossy, deep golden-brown crust yields to give way to its soft, airy texture that’s begging to be torn apart and paired with your favorite soup or slathered with sweet, creamy butter. So, my fellow bakers, keep those sleeves rolled up, and let’s create something delectable!