SigMT

ARTISAN NO KNEAD BREAD INGREDIENTS: • 3 cups all-purpose flour • 1 ½ teaspoons kosher salt • ½ teaspoon active dry yeast • 1 ½ cups room temperature water • ⅓ cup grated parmesan cheese • 1 tablespoon minced fresh rosemary • 1-2 tablespoons minced fresh garlic DIRECTIONS: 1. In a large mixing bowl, add flour, salt, yeast, cheese, rosemary, and garlic. Pour in water, use a wooden spatula to combine. Cover tightly with plastic wrap and let sit on your counter for 8-12 hours (I have even done up to 24 hours). 2. When ready to bake your bread, preheat the oven to 450F degrees. Add cast iron Dutch oven (with the lid on) to the oven, so it preheats along with the oven itself. 3. Flour your hands, counter/cutting board, and sprinkle some flour over the top of the dough itself. Remove dough from the bowl and shape it into a rough ball shape. Drop the ball of dough into the preheated pot, cover with lid and return to the oven. 4. Bake, with the lid on, for 30 minutes, then remove the lid and bake for another 15-20 minutes until golden brown and crusty. Bread should remove easily from the pot, so take bread out and let it cool completely before slicing. RECIPE NOTES 1. Dough will be sticky, and unlike any traditional kneaded bread dough. 2. Preheating the Dutch oven is important, as it makes sure the dough does not stick to the bottom. If you want a little extra assurance, sprinkle a bit of flour or cornmeal on the bottom before adding the dough. SiG MT 75

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