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    You are in: Home / Recipes / Rosemary-Lemon No-Knead Bread Recipe
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    Rosemary-Lemon No-Knead Bread

    Rosemary-Lemon No-Knead Bread. Photo by Bonnie G #2

    1/2 Photos of Rosemary-Lemon No-Knead Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Bonnie G #2's Note:

    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.

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    Ingredients:

    Yield:

    1 1/2 p ...

    Units: US | Metric

    Directions:

    1. 1
      In large bowl, combine flour, yeast, salt, rosemary and zest.
    2. 2
      Add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky)
    3. 3
      Cover with plastic wrap.
    4. 4
      Let dough rest at warm room temperature (70F) until surface is dotted with bubbles (12-18 hours) Pleace dough on lightly floured surface.
    5. 5
      Sprinkle dough with flour, fold dough over onto itself once or twice.
    6. 6
      Cover loosely with plastic wrap and let rest 15 minutes.
    7. 7
      Using very little flour, gently and quickly shape dough into a ball. Generously coat smoot cotton towel with cornmeal.
    8. 8
      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.
    9. 9
      t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450°F.
    10. 10
      Remove pot from oven.
    11. 11
      Slide hand under towel; turn dough over, seam side up, into pot; it's OK if it looks messy.
    12. 12
      Cover with lid; bake 30 minutes.
    13. 13
      Uncover, bake until loaf is browned, 15-30 minutes more.
    14. 14
      Set pot on wire rack; cool 10 minutes.
    15. 15
      Using oven mitts, turn pot on side; gently turn bread, it will release easily.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on January 25, 2010

      55

      I love this bread! Try putting your bowl of dough to rise in an oven that has been warmed at 400 deg. for 1 min.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rosemary-Lemon No-Knead Bread

    Serving Size: 1 (837 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1592.4
     
    Calories from Fat 54
    39%
    Total Fat 6.0 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 4107.2 mg
    171%
    Total Carbohydrate 334.3 g
    111%
    Dietary Fiber 15.4 g
    61%
    Sugars 1.5 g
    6%
    Protein 44.1 g
    88%

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