The EASIEST No Knead Rosemary Parmesan Bread

• 份量: 1 serving
• 准备时间: 109 years 7 days 11 hour
• 总时间: 1 hour 50 minutes

配料

450g bread flour (or use plain flour) + more for shaping (3 2/3 cup)

2 teaspoons instant yeast

2 teaspoons salt

1 cup grated parmesan cheese + 1 tablespoon to top

2 tablespoons rosemary, finely chopped

375g lukewarm water (1 2/3 cup)

步骤

Mix the dough

Add 450g bread flour, 2 teaspoons instant yeast, 2 teaspoons salt, 1 cup grated parmesan and 2 tablespoons of finely chopped rosemary to a large mixing bowl. Give it a mix to combine, then pour in 375g lukewarm water. Mix with a wooden spoon or spatula until a shaggy dough forms, making sure there are no streaks of unmixed flour. Cover the bowl with cling film and let it rise in a warm place until it’s doubled in size, and looks super bubbly and wobbly. This can take anywhere from 45 minutes if you’re in a hot climate, to 2 hours. Take a photo of the dough as you cover it so you can easily check to see how it’s going – watch the dough, rather than the clock. PRO TIP: You can put the dough in the fridge at this point, for up to 2 days. Then just remove it about 45 minutes before you’re ready to bake and proceed with the recipe.

Heat your oven

Once the dough has increased in size by about 50%, heat your oven to 250C/480F fan and place your dutch oven or pizza stone/steel inside. PRO TIP: If you’re using a regular aluminium pot or regular sheet pan/oven tray you don’t need to preheat them.

Shape the dough

Lightly flour a clean, flat surface and turn the risen dough out onto it. Scatter another tablespoon of flour on top, then using a bench scraper or with floured hands, pick up each edge of the dough and fold it back onto itself to form a very rough ball. Set a piece of baking paper that fits inside your dutch oven, next to the dough, then turn the dough onto it, so the seam side is down. Use both hands to rotate the dough and form it into a rough ball. Don’t worry if it’s not perfect or looks a little flat – this is rustic bread! Make a crisis cross slash in the top of the dough, then sprinkle the extra tablespoon of grated parmesan on top.

Bake the bread

Carefully remove your pre-heated Dutch oven from the oven, then transfer the dough, still on the baking paper, into the pot and put the lid on (or use a sheet pan/aluminium foil if your pot has no lid). Bake for 30 minutes, then remove the lid and bake for another 15 minutes, until the top is golden brown and the bread is smelling gorgeous. Transfer it to a wire rack to cool for about 15 minutes, then slice and devour. PRO TIP: If you’re using a pizza stone, steel or baking tray, place the dough on the baking paper onto it in the oven, then set a small oven-proof dish filled with 1 cup of water underneath it. Bake for 30 minutes, then take out the dish with the water in it for the last 15 minutes.

营养

• 每份大小: 2 slices