No-Knead Bread

• Vegan

• Produce

  • 1 Half cup Garlic, Roasted
  • 1 tbsp Rosemary, Fresh

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1 envelope Rapid-rise yeast
  • 1 tsp Sea salt, coarse

• Liquids

  • 1 1/2 cups Water

Found on flouronmyface.com

Description

Ingredients

• 3½ cups all-purpose flour
• 1 envelope of rapid rise yeast
• 1 teaspoon coarse sea salt
• 1½ cups warm water
• 1 tablespoon fresh rosemary
• Half cup of roasted garlic, divided

Directions

• Before mixing the dough prepare the roasted garlic by following my instructions here.
• In a large bowl mix all of the ingredientsand half of the roasted garlic.
• Cover with plastic wrap and set on the counter overnight to rise.
• Dough can be placed in the refrigerator to rise for 12 - 18 hours before baking if needed.
• To Bake: Preheat the oven to 450 degrees. Place your dutch oven with the lid on inside the preheated oven for at least 15 minutes while preparing the bread for baking.
• Sprinkle some flour on a piece of parchment paper that is just a few inches wider than the bowl you have the dough rising in.
• Coat your hands with olive oil and punch the dough down.
• Pick the dough up and pull outer edges of dough around to the bottom, pulling it tightly to form a ball.
• Place the dough onto the floured parchment paper.
• Sprinkle the top of the dough with more fresh rosemary if desired.
• Roughly chop the remaining roasted garlic and dot the top of the dough with it.
• Carefully remove the hot dutch oven from the oven placing it on a hot pad or towel. Using a pot holder remove the lid placing it onto a hot pad or towel.
• Pick the bread dough up by the corners of the parchment paper and place it into the hot dutch oven.
• Carefully pull the corners of the parchment paper down around the outside of the hot dutch oven and place the hot lid back on.
• Carefully pick the dutch oven up and put it into the oven.
• Bake for 35 minutes and remove the lid and continue baking for 10 minutes until golden brown.
• Carefully remove the dutch oven from the oven.
• Carefully lift the baked bread out of the dutch oven by the corners of the parchment paper with pot holders.
• Place the bread on a cooling rack.
• Cool, at least, one hour before cutting.