Rustic Rosemary Parmesan No Knead Bread

This Rustic Rosemary Parmesan No Knead Bread is ridiculously easy to make and comes out with a perfectly golden crust and soft chewy inside. It goes perfectly with a big bowl of soup or chili, or even on its own, warm out of the oven with butter.

While I love baking, I’ve always been intimidated by baking with yeast. In fact, the only recipe I’d ever used it with before this was my favourite Homemade Pizza Dough. Then I decided to try one of those no knead bread dough recipes floating around the web, and after one try I was hooked. Not only was it crazy easy to make, but it made the whole house smell like fresh bread and it tasted amazing.

Since then I’ve started experimenting with flavours and this Rosemary Parmesan flavour is one of our favourites. You do need to wait 12-18 hours before you bake the bread, so I have found it’s best if I make the dough at night before heading to bed and then I’m able to bake it in the afternoon the next day, giving us a perfectly baked loaf of bread just in time for dinner. The waiting is truly the hardest part, otherwise it’s just a few minutes of work to make your own Rustic Rosemary Parmesan No Knead Bread.

Rustic Rosemary Parmesan No Knead Bread

Back at the end of the summer, I froze rosemary sprigs from our garden, using the same Flash Freeze Method I use for fruits and vegetables. I didn’t wash the sprigs before freezing them, and then I gave them a quick wash in warm water to thaw the springs before chopping it up for the bread. Having fresh rosemary from our garden in January is AMAZING. I will definitely be doing this again next year.

In a large bowl, whisk together flour, 1/4 cup grated parmesan, rosemary, salt and yeast. Pour in warm water (110-115°F) and stir.

The mixture will become a wet and shaggy dough.

Cover the bowl with plastic wrap and a kitchen towel. Let it rise overnight in a warm room for 12-18 hours.

The dough will be bubbly and have doubled in size.

Place a dutch oven covered with its lid, on the centre rack of your oven and preheat to 450°F.

Transfer dough to a large piece of well floured parchment paper. Sprinkle the dough with a little more flour and fold it over itself once or twice.

Shape the dough into a ball. Cover with plastic wrap and let rest for about 30 minutes while the oven heats up.

Carefully remove the dutch oven from the oven (it’ll be very hot!). Remove the lid and place the dough on the parchment paper in the dutch oven. Sprinkle the remaining parmesan on the top of the dough.

Cover with the lid and place it in the oven. Bake 30 minutes covered and then remove the lid and bake for another 10-15 minutes to get the top of the bread to have a nice golden crust.

Remove bread to a cooling rack and let it cool before slicing. Serve it up with your favourite soup or chili. It’s also great warm and with butter.

Rustic Rosemary Parmesan No Knead Bread

 

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Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

Author: Amanda - Life at Cloverhill

Serves: 1 loaf

Ingredients

• 3 cups all-purpose flour, plus more for dusting
• ¼ cup freshly grated parmesan + 2 tbsp for topping
• 2 tbsp fresh chopped rosemary
• 2 tsp salt
• 1 tsp active dry yeast
• 1-1/2 cups warm water (110-115°F)

Instructions

1. In a large bowl, whisk together flour, parmesan, rosemary, salt and yeast. Pour in warm water (110-115°F) and stir until the mixture becomes a wet and shaggy dough.
2. Cover the bowl with plastic wrap and a kitchen towel. Let it rise overnight in a warm room for 12-18 hours. The dough will be bubbly and have doubled in size.
3. Place a dutch oven on the centre rack of your oven and preheat to 450°F.
4. Transfer dough to a large piece of well-floured parchment paper. Sprinkle the dough with a little more flour and fold it over itself once or twice. Shape the dough into a ball and sprinkle with parmesan on top. Cover with plastic wrap and let rest for 30 minutes while the oven heats up.
5. Carefully remove the dutch oven from the oven (it’ll be very hot!). Remove the lid and place the dough on the parchment paper in the dutch oven. Sprinkle remaining parmesan on the top of the dough.
6. Cover with the lid and place it in the oven. Bake 30 minutes covered and then remove the lid and bake for another 10-15 minutes to get the top of the bread to have a nice golden crust.
7. Remove bread to a cooling rack and let it cool before slicing.

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