This No Knead Rustic Rosemary Bread is a simple homemade bread that does not require any kneading!
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I am a lover of homemade, fresh bread. The smell of the bread and yeast is just intoxicating. But I am also not a fan of kneading or complicated bread recipes. I mean, I will do it if I want the bread, but I would prefer not to. This easy homemade bread recipe is my go-to 95% of the time because it is SO simple to make.
To make this rosemary bread, all you need (“knead” lol) to do is mix everything together, let it sit, and bake it. That is literally it. It has never NOT worked for me. The dough needs to sit for a good 8 hours, but I have left it a full 24 and it was still fine. No fuss. I mix up the dough the day before I want to use it, any time of day, and just let it hang out. You want to make sure to use a plastic wrap or bees wax wrap on top of the bowl, not just a towel. Just a towel could let moisture escape and absorb, which could negatively affect the dough. I do put a towel on top of the plastic or bees wrap to help keep a good seal on the bread. If you do not have a bees wax wrap set, I highly recommend it. It is a reusable plastic wrap of sorts that is made from bees wax. It is very effective and I love the eco-positive value of it.
You can have fun with this rustic bread recipe and use different flavors. This rosemary version is my absolute favorite so far, but you can also find a lemon thyme version here! No Knead Rustic Rosemary Bread is a sturdy, dense bread, much denser than French bread, which I love. It holds up well to being buttered, used as garlic bread, or doused in sauces and soups without disintegrating.
Ingredients
- 3 cups all purpose flour
- 1/2 teaspoon instant yeast
- 1 1/2 Tablespoons dried rosemary
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 cups water
Instructions
- Combine all of the ingredients in a large mixing bowl. The dough will not be overly sticky but should come together. Add just a little water at a time if needed to incorporate all the flour.
- Cover the dough with plastic wrap and put a towel over the top to help it seal. Set the bowl aside for at least 8 hours to rise (I have gone as long as 24 hours).
- When ready to bake, heat oven to 450F. Place a large cast iron pot (dutch oven) on the medium or medium low rack while preheating for it to get hot.
- Use a spatula to scoop the dough into the hot pot. (If preferred, shape the dough on the counter during preheating but I find it is easy to drop the dough in a rough circle straight into the pot).
- Place the lid on the pot and cook at 450F for 30 minutes.
- Remove the lid and let cook an additional 15 minutes to further brown. If it looks or smells done sooner, remove from oven sooner.
- Let the bread cool completely on a cooling rack.
This recipe is pretty much fool proof. The prep only took five minutes and the cook time was spot on. My house smells amazing and I’ve already had three slices. I would highly recommend this, especially for a novice or anyone light on time. Can’t wait to make another for my family this weekend!
So glad you liked it, Kelley! 🙂