Homemade No Knead Rosemary Bread
This is hands down the best Homemade Rosemary Bread made in a dutch oven! Not only does it have just a few ingredients, it's quick and easy to make for a delicious no knead bread to enjoy with a variety of meals!
Servings: 1 loaf
Ingredients
- 2 teaspoons rapid-rise or instant yeast
- 1 ½ cups water (about 105–110°F — warm, not hot)
- 3 cups organic flour
- 2 teaspoons sea salt
- 3 stalks rosemary chopped
- 3 tablespoons unsalted butter pasture raised
- 1 teaspoon coconut sugar
Instructions
- In a small bowl, stir the yeast into the warm water along with the coconut sugar. Let sit 5–10 minutes, until the surface looks foamy and alive.
- In a large mixing bowl, combine the flour, sea salt, and chopped rosemary. Pour in the melted butter, then add the activated yeast mixture.
- Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1–2 hours, until doubled in size.
- Once doubled, preheat your oven to 450°F (232°C). Lightly grease a bread pan or line it with parchment. Gently transfer the dough into the pan, smoothing the top lightly with damp fingers if needed.
- Cover the pan loosely with foil or an oven-safe lid and bake for 30 minutes. This traps steam, keeping the crumb tender.
- Remove the cover and bake an additional 10–15 minutes, until the top is deeply golden and the loaf sounds hollow when tapped. For extra aroma, brush the top with a little melted butter as soon as it comes out of the oven.