* Exported from MasterCook *
Bread, Rosemary-Lemon No-Knead
Recipe By :Williams Sonoma
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour -- (15 oz./475 g)
1/4 tsp. active dry yeast
1 3/4 tsp. salt
2 tsp. chopped fresh rosemary
2 tsp. chopped lemon zest
Cornmeal -- as needed
This bread is almost effortless to make because it requires no
kneading. Instead, the dough is allowed to slowly rise over a long
period of time. Then it is baked in a preheated covered bread pot or
Dutch oven, which helps produce a crispy, bakery-style crust on the
finished loaf.
Prep: 15 minutes
Cook: 45 minutes
In a large bowl, combine the flour, yeast, salt, rosemary and zest.
Add 1 5/8 cups (13 fl. oz./410 ml) water and stir until blended; the
dough will be shaggy and very sticky. Cover the bowl with plastic
wrap. Let the dough rest at warm room temperature (about 70F/21C)
until the surface is dotted with bubbles, 12 to 18 hours.
Place the dough on a lightly floured work surface. Sprinkle the dough
with a little flour and fold the dough over onto itself once or
twice. Cover loosely with plastic wrap and let rest for 15 minutes.
Using just enough flour to keep the dough from sticking to the work
surface or 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 2 3/4-quart
(2.75 l) bread pot or Dutch oven in the oven and preheat the oven to
450F (230C).
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's okay. Shake the pan once or twice if the
dough is unevenly distributed; it will straighten out as it bakes. If
desired, using a very sharp knife, cut three shallow parallel slits
in the top of the dough. 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. Using
oven mitts, turn the pot on its side and gently turn the bread; it
will release easily.
S(Internet address):
"https://www.williams-sonoma.com/recipe/rosemary-lemon-no-knead-bread.html";
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Per Serving (excluding unknown items): 114 Calories; trace Fat (2.5%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 312mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Fat.
NOTES : 2018 - 0509