No Knead Rosemary and Sea Salt Bread

I am not sure about you, but I have never met a slice of bread that I didn’t like! I love bread… all things bread! Gluten Free is not in this girls vocabulary! Crispy pizza crust, crusty artisan bread, super soft cibatta, a dense and luscious bagel, sweet beer bread, the list goes on and on and on. I consider myself the ultimate bread lover! Now that my mouth is watering I am going to go tear off another chunk of this salty and flavorful goodness!

The thing that I love the most about this recipe is that it is so versatile (and easy). My personal favorite combo is the rosemary and sea salt but go crazy and be sure to share your ideas with me! I would love to try them!

No Knead Rosemary Sea Salt Bread:

3 cups bread flour

1 teaspoon rapid rise yeast

1 teaspoon course sea salt

1 1/2 cups warm water

1 sprig fresh rosemary

Measure and mix dry ingredients.

Stir in water to create a shaggy dough.

Cover with plastic wrap loosely in bowl

Let rise for 2 hours.

Preheat oven to 450 degrees. While the dough is resting for the last 30 minutes, place the dutch oven (I use the 3 1/5 quart size) in 450 degree oven with the lid on. After 30 min, carefully remove the lid and set aside. Plop bread dough into the dutch oven; shake to center it. Make slashes in the top. I use kitchen scissors to do this! Sprinkle more course sea salt on top (this is the best part).Put the lid on and place back in oven for 30 min. Remove the lid and bake for 10-15 more minutes if desired (you can skip this part if you want a softer crust; I prefer a crispy artisan like crust). Carefully remove bread from dutch oven and let cool on a cooling rack.

Enjoy (see I told you it was easy)!

xx, Morgan