* Exported from MasterCook *
Bread, Rosemary Dutch Oven
Recipe By : Heidi
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Posted
Side Dish
Amount Measure Ingredient -- Preparation Method
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3 cups All-Purpose Flour -- + more for Dusting
{Bread Flour can be substituted}
1/2 tsp. Active Dry Yeast
2 tsp. Sea Salt
1 tbsp. Dried Rosemary -- or skip if baking 'plain' bread
1 tsp. Italian Seasoning -- or skip if baking 'plain' bread
1 1/2 cups Water -- Warm, approx. 100F
1/2 tsp. Cornmeal
Making bread at home just got really easy. This Rosemary Dutch Oven
Bread Recipe is the foolproof recipe you've been looking for!
With a crunchy golden crust and perfectly soft center, this miracle
no-knead bread will become a favorite in your house!
Dutch Oven Bread Baking Time:
When it comes to baking, your dutch oven bread will be done in about
45 - 50 minutes. Just keep in mind... this is a long-rise dough,
meaning the longer this dough rises, the more flavor it will develop.
So you'll want to start preparing the dough the day before, and let
it rise overnight. And yes, it's so worth it. The flavor is out of this world!
Drying Fresh Rosemary in Microwave Instructions:
Place 1 paper towel flat on your plate
Lay out Rosemary in a single layer on the paper towel, then add
another paper towel on top.
Microwave 45 seconds, then in 15 second increments. {mine are usually
dried out and ready after a total of 90 seconds or 1 minute + 45 seconds.}
After dry, using thumb and forefinger, pinch stalk while slowly
sliding fingers down the stem to remove pieces. Then crumble and
crush with fingers to your desired length.
Toss the stems.
Store in a cool, dark place... like with your other spices, in an
airtight container. Mini Mason Jars work great, or you could even use
old spice containers you have on hand.
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Carefully measure 3 cups of Flour by spooning into a measuring cup,
and leveling off with a knife. Place flour in a large glass mixing bowl.
Add to Flour in bowl: Yeast, Salt, Rosemary, and Italian Seasoning
and whisk until well combined.
Pour in 1 1/2 cups Warm Water, and stir with a large wooden spoon
until wet, shaggy dough forms. Note: If dough is too wet, add a
little more flour; If dough is too dry, add up just a LITTLE more
water {1 tsp. at a time}, until it turns into a wet, shaggy dough
when stirring.
Cover bowl tightly with plastic wrap, and set aside in a warm spot of
your home {around 70 - 75F}, and allow to rise for approx. 18 hours.
There should be small bubbles that form on the top.
After 18 hours, cut rectangular piece of parchment paper to fit
inside bottom and sides of 5.5 quart - 6 quart dutch oven, place
paper in dutch oven, and firmly press creases along the sides.{this
will help the paper not indent into your bread while baking}
Then remove parchment paper from dutch oven, sprinkle cornmeal in a
circle in the center, and set aside.
Sprinkle clean countertop or cutting board with flour and carefully
remove dough from bowl using a small plastic dough scraper or rubber
spatula, place onto counter or cutting board, and sprinkle dough with
a little more flour.
Using well floured hands, fold dough over a few times, then quickly
shape into round ball with your hands. You'll sort of stretch the
dough from the top and fold the excess underneath a few times. A
bench scraper can help with the shaping and tucking as well.
With well floured hands {and a floured bench scraper if you have one}
carefully pick up dough ball and place down on top of cornmeal on the
parchment paper. If it lost it's shape a bit during the move, just
quickly touch up the shape to round it back out.
Lightly cover with plastic wrap, and allow dough to rise for 30 more
minutes at room temperature.
While dough is rising, place dutch oven with lid on inside oven, then
preheat oven to 450F.
After 30 minutes, once the dough has finished rising, use a serrated
knife or bread lame to cut two intersecting lines in the top of the
dough, like a plus sign. This will give the finished crust a
beautiful look, and allow the bread to expand a bit when baking.
Remove dutch oven from oven {it will be HOT!}, remove lid, and
carefully pick up parchment paper with dough and transfer to dutch
oven without touching the dutch oven. Place lid back on, and return to oven.
Bake bread for 35 minutes covered, then remove lid and bake for
additional 10 - 15 minutes uncovered, until crust is golden.
Remove dutch oven from your oven once bread is done baking, and lift
parchment paper out of dutch oven to remove the bread.
Transfer bread to wire cooling rack, and allow to cool for 1 hour
before slicing. This will help prevent a gummy center, because the
bread continues to bake a bit as it cools.
Once your bread has cooled, slice up some pieces, then lather your
slices with some butter, or dip pieces in a plate of Bread Dipping Oil. ENJOY!
S(Internet address):
https://thefrugalgirls.com/2020/03/rosemary-dutch-oven-bread-recipe-easy-no-knead-bread.html
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Per Serving (excluding unknown items): 116 Calories; trace Fat (2.9%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 315mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fat.
NOTES : 2021 - 1017