No Kneading Olive and Rosemary Bread!
This famous no knead bread recipe was created by Jim Lahey of Sullivan Street Bakery in Manhattan and it transformed the process by which bread could be made forever! It’s 5 ingredients you likely have in your home right now. The only ingredient that you might NOT have on hand (but now always will) is active dry yeast (sometimes called, quick rise or instant yeast). This recipe is so easy and delivers perfect, scrumptious bread every-time. As the name implies, you don’t need to break a sweat kneading the dough at all! This recipe requires only patience and a willingness to follow the recipe! We decided to add some olives and rosemary to our loaf this time around and it was delicious!
Active time: 20 minutes
Inactive time: 18-24 hours
Ingredients
3 cups of flour
¼ teaspoon active dry yeast
1 1/2 teaspoons kosher salt or regular
1 and 5/8 cup of lukewarm water (between 100-110 F degrees)
optional: 1 cup chopped kalamata olives + 1 tsp of dried rosemary
Instructions
Mix all dry the ingredients in a large mixing bowl.
Drain and chop your olives and pat dry with a paper towel. Set aside.
Pour in 1 ⅓ cups (332 ml.) lukewarm water.
Give it a mix using a wooden spoon. Stir in the chopped olives and make sure they’re spread evenly. Don’t overwork it but make sure you have a nice ball with all the ingredients mixed.
Cover the bowl with a kitchen towel set aside in the warmest area you can find for 18-24 hours.
After it’s risen for the desired period, you’ll be ready to form a nice ball on your counter top (dust with flour first). You will fold the sides under to do this and make sure you mix in the hard sticky top that may have formed. Make the perfect ball and then lay down some parchment paper and lightly dust it with flour. Transfer your dough on the paper, cover with towel and allow to rise for 1-2 more hours at which point it should almost double in size.
Ready to bake? Place your empty dutch oven in the oven and pre-heat it to 450 F degrees.
Once it reaches the temperature, remove your dutch oven and using the edges of the parchment paper place the dough into the dutch oven. Put the lid on and bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown.
Remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.
