Rustic Rosemary Bread Recipe

Low Sodium Artisan Bread and NoKnead! Tasty, …

WEBFeb 26, 2021 · As your Dutch oven preheats, turn dough onto a floured surface and with floured hands, form the dough into a uniform ball. …

1. In a large bowl, whisk all the dry ingredients together. Stir in water until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more little air pockets will form.
2. Turn dough ball coating outside in olive oil and cover bowl with towel or grocery bag.
3. Let dough sit at room temperature for anywhere from 8-24 hours. Dough should have bubbles visible and rise a bit. This does not seem to really rise that much so don’t expect it to “double”.
4. When you decide the dough is ready, preheat oven to 450 degrees F. Put your Dutch oven, uncovered, (I put the lid on the shelf below) into the preheated oven for at least 30 minutes.

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Rustic Rosemary Bread — Let's Dish Recipes

WEBMay 3, 2023 · Instructions. In the bowl of a stand mixer fitted with the dough hook, whisk together the water, yeast and sugar until yeast has …

1. In the bowl of a stand mixer fitted with the dough hook, whisk together the water, yeast and sugar until yeast has dissolved. Let stand for 5-10 minutes, or until yeast is foamy.
2. Add 2 tablespoons olive oil, 1 1/2 cups flour, the rosemary and the salt. Mix until well combined.
3. Add in 1 cup more flour and mix on medium speed until smooth an elastic, adding additional flour as needed if dough is sticking to bowl. Cover bowl and allow to rest in a warm place until more than doubled, 1 to 1 1/2 hours.
4. Grease a rimmed baking sheet with 1 tablespoon olive oil. Lightly dust a clean work surface with flour.

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Roasted Garlic & Rosemary NoKnead Artisan Bread

WEBSep 20, 2017 · To roast the garlic, heat the oven to 425 degrees. Slice the top off the head of a garlic bulb to expose the cloves, then drizzle with 1 …

1. To roast the garlic, heat the oven to 425 degrees. Slice the top off the head of a garlic bulb to expose the cloves, then drizzle with 1 tablespoon of olive oil over the exposed garlic cloves. Wrap in tinfoil and roast for 45 minutes, then remove from oven and cool until the soft garlic can be squeezed out of the papery skin.
2. In a large bowl, combine the flour, salt, yeast, rosemary, and roasted garlic. Add the water and stir to combine, just until it starts to come together in a very shaggy dough. Cover tightly with plastic wrap and let it sit on the counter at room temperature for 12-18 hours.
3. When you are ready to bake the bread, place a dutch oven, pizza stone, or other oven-safe pan in the oven to preheat and heat the oven to 450 degrees.
4. Working on a clean, well-floured surface, turn the dough out onto the counter or table and shape into a ball using floured hands. The dough will be very sticky.

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NoKnead Rosemary Sea Salt Bread A Classic Twist

WEBJul 30, 2020 · Combine the warm water, sugar, and yeast in a small bowl. Let sit for 10 minutes to proof. In a large bowl, whisk together the flours, …

1. Combine the warm water, sugar, and yeast in a small bowl. Let sit for 10 minutes to proof.
2. In a large bowl, whisk together the flours, rosemary, black pepper, and salt. Add the yeast mixture together with the olive oil. Mix until just combined and the dough starts to form.
3. Cover the dough with a towel and place it in a warm area and let rise slowly, at least 10 to 12 hours or overnight. It will rise and fall several times. The longer it sits, the tangier the bread.
4. Once the dough has risen, punch it down and transfer to a lightly floured surface. Form into a round loaf. You don't need to overwork the dough, just loosely shape it into a round ball. Place the dough on parchment paper. Cover the loaf with a damp towel and let rise for another 45 minutes.

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