Rosemary-Lemon No Knead Bread
This simple, delicious bread is a breeze to make, as long as you remember to start it the day before you’d like to eat it. The rosemary and lemon add a wonderful flavor, but could be left out for a more versatile recipe.
- 3 cups all-purpose flour
- 1/4 tsp. active dry yeast
- 1 3/4 tsp. salt
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped lemon zest
- 13 ounces water
- Cornmeal as needed
Place the dough on a lightly floured surface. Sprinkle the dough with a flour and fold the dough over onto itself once or twice. Cover loosely and let rest for 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface and your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.
At least 30 minutes before the dough is ready, put a 3 quart cast iron dutch oven in the oven and preheat to 450°F.
Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.
Transfer the pot to a wire rack and let cool for 10 minutes. Turn the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-lb. loaf.