Rosemary Lemon No Knead Bread Recipes

ROSEMARY-LEMON NO-KNEAD BREAD

Rosemary-Lemon No-Knead Bread image

I've been wanting to try a "No-Knead Bread" for some time and this recipe showed up in my new William Sonama Magazine. Have to go out and buy a Dutch Oven, and will give this a try. Sounds fairly simple, with a long, slow rise time. It reports and end product of "a rustic bakery-quality bread with a crusty exterior and soft, springy interior" sounds great doesn't it. Can't wait to try it out. I had to put an amount for the cornmeal, but it's actually "as needed" Preparation time does not including rising time. Edited to add: I finally was able to make this, I had trouble with the rising but think my house was to cold. The blend of flavors was a nice change from plain bread and it did have that nice rustic look with a crusty outside.

Provided by Bonnie G 2

Categories Yeast Breads

Time 1h

Yield 1 1 1/2 pound loaf

Number Of Ingredients 7

Ingredients

3 cups flour, all purpose
1/4 teaspoon active dry yeast
1 3/4 teaspoons salt
2 teaspoons fresh rosemary, chopped
2 teaspoons lemon zest, chopped
1 5/8 cups water
1/2 cup cornmeal, as needed

Steps:

In large bowl, combine flour, yeast, salt, rosemary and zest.
Add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky)
Cover with plastic wrap.
Let dough rest at warm room temperature (70F) until surface is dotted with bubbles (12-18 hours) Pleace dough on lightly floured surface.
Sprinkle dough with flour, fold dough over onto itself once or twice.
Cover loosely with plastic wrap and let rest 15 minutes.
Using very little flour, gently and quickly shape dough into a ball. Generously coat smoot cotton towel with cornmeal.
Put dough, seam side down, on towel. dust with more flour or cornmeal. Cover with another towel; let rise until dough is more than double in size and does not readily spring back when pokked with a finger, about 2 hours.
t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450°F.
Remove pot from oven.
Slide hand under towel; turn dough over, seam side up, into pot; it's OK if it looks messy.
Cover with lid; bake 30 minutes.
Uncover, bake until loaf is browned, 15-30 minutes more.
Set pot on wire rack; cool 10 minutes.
Using oven mitts, turn pot on side; gently turn bread, it will release easily.

Nutrition Facts : Calories 1592.5, Fat 6, SaturatedFat 0.9, Sodium 4107.2, Carbohydrate 334.4, Fiber 15.4, Sugar 1.6, Protein 44.2

ALMOST-FAMOUS ROSEMARY BREAD

Almost-Famous Rosemary Bread image

Provided by Food Network Kitchen

Time 4h

Yield 4 small loaves

Number Of Ingredients 7

Ingredients

1 1/4-ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt Freshly ground pepper

Steps:

Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

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