Easy Rosemary & Honey No Knead Dutch Oven Bread
There is nothing better than waking up to the smell of freshly made bread. This recipe was adapted from https://cooking.nytimes.com/ for their No-Knead Bread. It's an easy quick recipe and the only thing is you have to wait nearly 24 hours for the dough to rise. So, this recipe needs to be prepped the day prior to serving. I adapted the recipe by adding fresh rosemary, wildflower honey, and Maldon flaky salt for garnish. I found the crust crunchy and the inside soft and chewy. Add some butter and you're all set. I've also experimented by adding sliced olives and other herbs. You can fold in pretty much anything you want to the dough and it works out well.
- 1 bread
- Prep time: 5 Minutes|Cook time: 45 Minutes|Total time: 50 Minutes
- Mix together the first six ingredients in a large bowl until a sticky dough forms.
- Cover with plastic wrap and a tea towel. Leave to rise ina warm place away from drafts. Let rise for a minimum of 12 hours and up to 20 hours.
- Flour a clean dry surface. Dump out dough and press out bubbles. Gently, press down, folding over, turn and repeat a couple of times to form into a ball. Dust the dough with flour.
- Leave to rise a minimum of 2 hours until doubled in size.
- Pre-heat oven to 450 degrees. Place a heavy Dutch Oven with a lid, lined with parchment, and into the oven to preheat on a rack near the bottom.
- Top the dough with flaky salt and dried rosemary and place into the hot Dutch Oven. Cover and cook for 30 minutes.
- Remove lid and cook another 15 minutes or until the dough is nicely browned and a good crust has formed.
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