Bread, No Knead Quick

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Bread, No Knead Rosemary Artisan

Recipe for no knead yeast bread - a rustic artisan style bread great for dipping.
Prep Time2 hours
Cook Time40 minutes
Course: Side Dish
Cuisine: Artisan
Keyword: bread, no knead bread, artisan bread, rustic bread
Servings: 2 small loaves or rounds

Equipment

  • 2 Small Bread Pans or a Baking Sheet
  • 1 small bowl
  • 1 Large Mixing Bowl
  • 1 Wooden Spoon
  • 1 Spatula
  • Measuring Cups and Spoons
  • 1 Whisk
  • Sifter for flour

Ingredients

  • 2 1/2 tsp Dry yeast
  • 2 cups Warm Water
  • 1 tbsp Sugar
  • 4 cups Sifted Flour
  • 2 1/4 tsp Rosemary (fresh or dried chopped fine)
  • 1/4 tsp Olive Oil
  • 1/4 tsp Salt
  • 1 small bowl

Instructions

  • Sift flour and after it is sifted measure out 4 cups and place in your large mixing bowl.
  • Add yeast and sugar and 2 tsp of rosemary to flour in the bowl and mix together with a whisk. That is right, you do not need to proof the yeast first.
  • Add warm water to flour mixture. Mix with a wooden spoon until all ingredients are incorporated. Your Mixture should be sticky, if it is not, add more water.
  • Pull the dough away from the bowl and scrape sides of bowl forming the dough into a large ball.
  • Cover the bowl tightly with plastic wrap and then put a towel over it. Place the bowl aside away from any draft in a cozy warm spot. Let dough rise for 1 hour. It should double in size.
  • Mix 1/4 tsp rosemary, and 1/4 tsp salt in small bowl and set aside for later.
  • Prepare your bread pans or baking sheet for rounds. I use a little oil and corn meal so it does not stick. Set them aside.
  • When dough has doubled in size, gently pull it away from the sides of the bowl and fold it together a couple times. Then split the dough into even parts and place into your prepared pans. Cover with the towel again and let rise another 30 minutes.
  • In the meantime, preheat the oven to 425 degrees.
  • After the 30 minute rise, bush each loaf with olive oil and lightly sprinkle with your rosemary/salt mixture.
  • Place the loaves in the preheated oven. Bake for 10 minute. Then lower the heat to 375 and bake for another 15 minutes until the loaves are golden brown.
  • Remove from oven to cooling rack.

Notes

This is a lovely, easy to make recipe for rustic bread. This bread is delicious dipped in olive oil that has been infused with Italian seasonings, cracked pepper and salt. It is also amazingly delicious with jam as a side for breakfast.

Author

  • Pamela Rose Williams, Founder of Christianity Every Day, is a wife, mother, and grandmother. She and her husband, Dr. Michael L. Williams have served in Christian ministry since 2001. She has Master of Ministry in Biblical Counseling and Bachelor’s in Christian Education degrees. Most of her time is spent as a professional editor and writer, working with many Christian authors and artists. She also uses her extensive experience in information technology providing Christ-centered teaching tools and resources for people all over the world. To learn more about Pamela visit her About page.

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