SiG
MT
76
NO KNEAD CRUSTY ARTISAN BREAD
INGREDIENTS:
• 3 cups all purpose flour
• 1 ½ teaspoon kosher salt
• ½ teaspoon active dry yeast
• 1½ cups room temperature water
• ⅓ cup grated parmesan cheese
• 1-2 tablespoons minced fresh garlic
• 1 tablespoon minced fresh rosemary (optional)
• ¾ cup to 1 cup Kalamata olives cut in half (optional)
DIRECTIONS:
1. In a large mixing bowl, add flour, salt, yeast, cheese, garlic,
rosemary, and olives (if using). Pour in water; use a wooden
spatula to combine. Cover tightly with plastic wrap and let sit on
your counter for 8-24 hours.
2. When ready to bake your loaves, preheat oven to 450° F. Place
Dutch oven (with the lid on) in the oven so it preheats along with
the oven itself. If you don't have a Dutch oven, you can bake
loaves on a baking sheet.
3. Flour your hands, counter/cutting board, and sprinkle some flour
over the top of the dough itself. Remove dough from bowl and
shape it into small loaves or one large loaf. Place dough into the
preheated Dutch oven, cover with lid and return to the oven. Or
place on baking sheet and spray with water.
4. Bake, with the lid on, for 30 minutes, then remove lid and bake
for another 15-20 minutes until golden brown and crusty. If not
using a Dutch oven bake at 425° for 30-40 minutes.
5. Let cool completely before slicing.
