No-Knead Bread: Meyer Lemon & Rosemary

Meyer Lemon & Rosemary Bread |
Meyer Lemon & Rosemary Bread |

Hello friends! It's been a while, yes? Too long. I'm back now and excited to share new recipes and artwork too. 

Today I bring you one of my favorite "no knead" bread loaves brightened with fresh rosemary and Meyer lemon zest.  Just as easy as 1-2-3: Mix. Proof Overnight. Bake. 

What's new? One year ago I completed the Bakeshop Academy with Chef Sara Polczynski, she was an incredible teacher and source of inspiration. As this interview can attest, she takes her profession seriously and with great passion.  You can't teach passion into someone - but a ready student will gleefully glean every bit of knowledge and inspiration possible. 

We practiced just about everything you can imagine, check out this syllabus:

Cookies, Quick Breads, Scones, Biscuits, Fried Dough, Lean Doughs, Rich Dough, Laminated Dough, Pies, Tarts, Quiche, Cakes, Icings, Ganache, Fillings, Fondant, Sauces, Mousses, Pastry Cream, Fruit Curds, Custards, Cheesecake, Fruit Desserts, Poaching, Chocolates and Sugar Confections. 

Proud Bakeshop Cadet at your service! But enough chitter chatter about me... Let's jump to the bread recipe! 

Meyer Lemon & Rosemary Bread |
Meyer Lemon & Rosemary Bread |

No Knead Bread: Meyer Lemon & Rosemary

  • 3 cups Flour (Bread Flour recommended, AP is fine too) 
  • 1 Tablespoon Sugar
  • 2 teaspoons Salt
  • 1/2 teaspoon Active Dry Yeast
  • 1 Tablespoon Fresh Rosemary, chopped
  • Zest of 1 Meyer Lemon (about 1 Tablespoon) 
  • 1 1/2 cups Warm Water (warm to touch, or no more than 110 F)

Mix the Dough: In a large mixing bowl, combine flour, salt, yeast, sugar, rosemary, and lemon zest. Add the warm water and stir well until it forms a shaggy dough. 

First Rise: Cover the bowl with a kitchen towel or plastic wrap and allow it to rest at room temperature overnight or for about 12 to 18 hours.  It will rise and bubble, doubling in size. 

Second Rise: Dump the dough onto a floured surface and gently shape into a ball. Cover the dough with a damp kitchen towel or plastic wrap and allow it to rest at least 30 minutes while the oven is warming. 

Warm the Oven & Pot: Place a dutch oven and its lid into the oven (or a large heavy pot). Set temperature to 450°F. This will allow both the oven and pot to warm up at the same time, it is essential that the dutch oven be hot before adding the bread dough! 

Baking: Carefully remove the hot pot from the oven, set aside the lid, and carefully drop in the ball of dough.  (TIP: If the dough lands in a misshapen state, you can gently shake or swirl the pot to coax it back into round shape.) Cover with a lid and bake the bread for 30 minutes. After 30 minutes remove the lid and bake for an additional 15 minutes.  Bread will be golden brown when finished baking.

Storing the bread: since this homemade bread (with no chemical preservatives or softeners) it will go stale within a few days. It is truly best within the first 24 hours. If yours last longer than a day, I recommend placing it into a airtight bag and leaving on the counter, or slicing and freezing it. A quick toasting and smear of salted butter will revive frozen bread.

And should it come to it -  stale bread makes excellent croutons or filling for a strata.

Happy Baking!