Herb bread –Today, I’m excited to share a delightful recipe for No Knead Herb Bread that you’re going to love! This bread is incredibly easy to make and requires minimal effort, making it a perfect choice for both beginners and seasoned bakers. The flavor is enhanced by fresh herbs, offering a wonderful aroma and taste that will fill your kitchen. Let’s jump right into the recipe!
No Knead Herb Bread
This bread is not just a side dish; it can be the star of your meal. It pairs beautifully with soups, salads, or can even be enjoyed on its own with a drizzle of olive oil. Here’s how you can make this delicious bread at home.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 1/2 cups warm water (about 110°F)
- 1/4 cup fresh herbs (such as rosemary, thyme, or parsley), chopped
- Olive oil for greasing
Instructions
- In a large mixing bowl, combine the flour, salt, and instant yeast. Mix well to ensure even distribution.
- Add the warm water to the flour mixture. Stir gently using a wooden spoon or spatula until a shaggy dough forms. Do not overmix; it’s okay if there are some lumps.
- Fold in the chopped herbs, making sure they are evenly distributed throughout the dough.
- Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 12 to 18 hours. This long fermentation time will enhance the flavor and texture of the bread.
- After the resting period, the dough should be bubbly and doubled in size. Lightly flour a work surface and scrape the dough out of the bowl. With floured hands, shape it into a round loaf.
- Place the shaped dough on a piece of parchment paper. Cover it with a clean towel and let it rest for another 1 to 2 hours.
- About 30 minutes before baking, preheat your oven to 450°F (232°C) and place a Dutch oven (or any heavy pot with a lid) inside to heat up.
- Once preheated, carefully remove the pot from the oven (it will be very hot!). Use the parchment paper to lift the dough and place it into the pot. Cover with the lid.
- Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 to 20 minutes until the top is golden brown.
- Once done, remove the bread from the pot and let it cool on a wire rack before slicing.
Enjoy this wonderfully rustic No Knead Herb Bread fresh out of the oven, with its crispy crust and soft, fragrant interior. It’s perfect for any occasion or simply for when you need a little comfort in a loaf!