Rosemary-Lemon No-Knead Bread

1. 1

   Combine all ingredients in large bowl. Add 1 5/8 c water and stir until blended; the dough will be very shaggy and sticky. Cover bowl and let rise at warm room-temp until surface is dotted w/bubbles, 12-18 HRS

2. 2

   Dump dough out onto lightly floured work surface. Sprinkle with a little flour and fold the dough over on itself once or twice. Cover loosely w/plastic wrap and let rest 15 MIN

3. 3

   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. Line skillet with parchment paper, lightly sprayed w/Pam, and put dough in prepared pan to rise. Cover w/cotton towel and let rise 2 HRS

4. 4

   30 MIN before end of rising period, preheat oven and cast iron dutch oven to 450u00b0

5. 5

   Transfer dough, still on the paper, to hot dutch oven. Replace lid and bake 30 MIN. Uncover and continue baking 10-30 more minutes, until done.

* Per serving · 4 servings · Values may vary.