Rosemary-Lemon No-Knead Bread – a delicious recipe with flour, yeast, fresh rosemary, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
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
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
30 MIN before end of rising period, preheat oven and cast iron dutch oven to 450u00b0
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.
735
kcal
Calories
4
g
Fat
152
g
Carbs
20
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 4 ingredients. The key ingredients include: 3 c a/p flour, 1/4 t yeast, 2 t chopped fresh rosemary, 2 t lemon zest.
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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