Rosemary Dutch Oven Bread Recipe! {Easy No Knead Bread}

Making bread at home just got really easy.  This Rosemary Dutch Oven Bread Recipe is the foolproof recipe you’ve been looking for!

Did you know making your own bread is ridiculously easy?  It’s true! This Rosemary Dutch Oven Bread Recipe makes such a good looking loaf of bread, your family will think it came straight from an artisan bakery!

With a crunchy golden crust and perfectly soft center, this miracle no-knead bread will become a favorite in your house!  Plus, you won’t believe how EASY it is to make!!  You’ll just need a few pantry staples to get started!

Whether you’re just starting out on your Homesteading adventure, or you just want to bake like a pro, this EASY no knead dutch oven bread recipe is for you!

And the looks of this no knead rosemary bread are not deceiving!  Enjoying a tasty slice of this crusty bread recipe will make your Monday feel like a Friday.  Seriously it’s that good!

Bake up your dream bread, then slather a slice in butter or dip it in Olive Oil with Balsamic Vinegar Bread Dipping Oil for the ultimate Italian treat!

If you’ve been looking for an easy Dutch Oven Bread Recipe, look no further!  I love making rustic dutch oven bread at home, and you will too!  Especially when it tastes this good!

So are you ready to get baking?  Here’s What You’ll Need…

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Dutch Oven Bread Baking Time:

When it comes to baking, your dutch oven bread will be done in about 45 – 50 minutes.  Just keep in mind… this is a long-rise dough, meaning the longer this dough rises, the more flavor it will develop.  So you’ll want to start preparing the dough the day before, and let it rise overnight.  And yes, it’s so worth it.  The flavor is out of this world!

Rosemary Dutch Oven Bread Recipe

What Your Frugal Friends Are Saying About This Recipe…

One reader writes: “It’s truly amazing, and for anyone thinking it may not be as good as kneaded bread, think again, it’s fantastic, and good for people with painful arthritis like me.  No mixer, arthritis, novice baker?  No problem!  Follow this recipe and be astounded!  So simple, yet SO impressive, and yuuuumy!”

Heather writes: “I love this bread.”

Joan writes: “We call this magic bread. It’s amazing!”

Holly writes: “I love this bread – it’s a great dipping bread, and the toast… wow!”

Jen writes: “I love making this bread!!!”

Clare writes: “Happy to say I made this and hubby and I ate 1/2 loaf in one sitting.  Followed the recipe exactly – it was easy”

Jodie writes: “I’ve made this several times. And I’ve baked it on a flat stone just fine. It really is fast to throw together.”

Johanne writes: “Used my oblong Dutch oven. Worked well”

Michelle writes: “During the rise time, I put mine in the oven with the oven light on. It keeps it from drafts and the light will add a few degrees of warmth.”

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Rosemary Dutch Oven Bread Recipe! {Easy No-Knead Bread}

This Rosemary Dutch Oven Bread Recipe is the foolproof recipe you've been looking for!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Side Dish

Cuisine: Italian

Keyword: no knead bread

Servings: 1 loaf

Author: The Frugal Girls

Ingredients

• 3 cups All-Purpose Flour + more for Dusting {Bread Flour can be substituted}
• 1/2 tsp. Active Dry Yeast
• 2 tsp. Sea Salt
• 1 tbsp. Dried Rosemary
• 1 tsp. Italian Seasoning
• 1 1/2 cups Warm Water {approx. 100 degrees}
• 1/2 tsp. Cornmeal

Instructions

• Carefully measure 3 cups of Flour by spooning into a measuring cup, and leveling off with a knife. {The correct amount of flour will make all of the difference.} Place flour in a large glass mixing bowl.
• Add to Flour in bowl: Yeast, Salt, Rosemary, and Italian Seasoning and whisk until well combined.
• Pour in 1 1/2 cups Warm Water, and stir with a large wooden spoon or Danish dough whisk until wet, shaggy dough forms. Note: If dough is too wet, add a little more flour; If dough is too dry, add up just a LITTLE more water {1 tsp. at a time}, until it turns into a wet, shaggy dough when stirring.
• Cover bowl tightly with plastic wrap, and set aside in a warm spot of your home {around 70 - 75 degrees fahrenheit}, and allow to rise for approx. 18 hours. There should be small bubbles that form on the top.
• After 18 hours, cut rectangular piece of parchment paper to fit inside bottom and sides of 5.5 quart - 6 quart dutch oven, place paper in dutch oven, and firmly press creases along the sides. {this will help the paper not indent into your bread while baking}
• Remove parchment paper from dutch oven, sprinkle cornmeal in center, and set aside.
• Sprinkle clean countertop or cutting board with flour and carefully remove dough from bowl using a small plastic dough scraper or rubber spatula, place onto counter or cutting board, and sprinkle dough with a little more flour.
• Using well floured hands, fold dough over a few times, then quickly shape into round ball with your hands. You'll sort of stretch the dough from the top and fold the excess underneath a few times. A bench scraper can help with the shaping and tucking as well.
• With well floured hands {and a floured bench scraper if you have one} carefully pick up dough ball and place down on top of cornmeal on the parchment paper. If it lost it's shape a bit during the move, just quickly touch up the shape to round it back out.
• Lightly cover with plastic wrap & allow to rise 30 more minutes at room temperature.
• While dough is rising, place dutch oven with lid on inside oven, and preheat to 450 degrees.
• After 30 minutes, once the dough has finished rising, use a serrated knife or bread lame to cut two intersecting lines in the top of the dough, like a plus sign. This will give the finished crust a beautiful look, and allow the bread to expand a bit when baking.
• Remove dutch oven from oven {it will be HOT!}, remove lid, and carefully pick up parchment paper with dough and transfer to dutch oven without touching the dutch oven. Place lid back on, and return to oven.
• Bake bread for 35 minutes covered, then remove lid and bake for additional 10 - 15 minutes uncovered, until crust is golden.
• Remove dutch oven from your oven once bread is done baking, and lift parchment paper out of dutch oven to remove the bread.
• Transfer bread to wire cooling rack, and allow to cool for 1 hour before slicing. This will help prevent a gummy center, as bread continues to bake as it cools.
• Once your bread has cooled, slice up some pieces, then lather your slices with some butter, or dip pieces in a plate of Bread Dipping Oil. ENJOY!
• FRESHNESS TIP: Best eaten fresh within 48 hours. If storing for use within the next two days, allow to cool completely, slice {or leave the loaf whole and slice as you go}, wrap in a flour sack cloth, and place in an old plastic bread bag in the pantry.  It's excellent up to 2 days later and makes AMAZING toast!
• FREEZING TIP: To freeze for later, slice up cooled loaf and wrap in 3 layers of plastic wrap, then wrap in foil and place in a gallon freezer ziploc bag for up to 1 month. When ready to use, remove bag from the freezer and allow to come to room temperature on the counter.
• REHEATING TIP: If you'd like to serve your bread warm, simply wrap in foil and place it in an oven preheated to 350 degrees for about 7 - 10 minutes. 

What You’ll Need to make Rosemary Dutch Oven Bread:

5 – 6 qt Round Enameled Dutch Oven

Oven Safe Knob for 450 degrees

Active Dry Yeast

Large Glass Mixing Bowl

Wooden Spoon

Parchment Paper

Drying Fresh Rosemary in 90 Seconds

Use this tip to preserve your fresh rosemary, then use your dried rosemary whenever you bake a loaf of this artisan bread!

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Skip the butter tonight, and try dipping your Rosemary bread in this Restaurant Copycat Bread Dipping Oil!  It will take your Italian dinners at home to the next level!

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So have you tried this Rosemary Dutch Oven Bread Recipe yet?

Share with us in the comments below!