in lg bowl combine flour,yeast, salt , rosemary & zest - add 1 5/8 cups water - stir until blended (dough will be shaggy & sticky) - cover c plastic wrap - let rest at warm rm temp until surface is dotted c bubbles 12-18 hr - place dough on lightly floured surface - sprinkle c flour - fold over 2 x - cover loosely c plastic wrap - let rest 15 mins - using very little flour, gently & quickly shape dough into ball - generously coat smooth cotton towel c cornmeal - put dough, seam side down, on towel - dust c more flour or cornmeal - cover c another towel - let rise until more than double & does not readily spring back when poked - about 2 hrs -
2
at least 30 mns before dough is ready, put 2 1/4 qt cast-iron pot in oven - remove pot fr oven - slide hand under towel - turn dough over, seam side up into pot - cover c lid - bake 30 mins - uncover - bake until browned; 15-30 mins - set pot on wire rack - cool 10 mins - turn pot on side - gently turn bread - it will release
236
kcal
Calories
9
g
Fat
38
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: 3 cups flour - 1/4 tsp yeast - 1 3/4 tsp salt - 2 tsp chopped fresh rosemary - 2 tsp chopped lemon zest - cornmeal as needed.
Yes, Rosemary-Lemon No-Knead Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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