This herb and Gruyere cheese artisan bread is an easy to make, no-knead bread. This is a great recipe for beginners.
Keyword: no-kneed bread
Servings: 10medium slices
Author: Mavis K.
3cupsall-purpose flour(plus more for flouring)
3stalksfresh rosemary(finely chopped)
Add 3 cups of flour and the yeast together in a large mixing bowl.
Put the garlic powder, herbs, cheese, and salt into the bowl and mix together with the flour.
Add the water to the flour mixture and use a spoon to mix the flour into a dough.
Place the dough in a clean mixing bowl. Cover the bowl and place it in a warm, draft free area for at least 16 hours.
Lightly flour a clean surface and your hands. Use your hands to push the dough onto the floured surface.
Pull the outer edges of the dough into the center to form a circle. Lightly flour the top of the dough and flip it over so that the folded part is at the bottom. Turn the dough into circles to help seal the bottom.
Lightly flour a bowl and put the dough into the bowl. Cover the bowl and place it in a warm, draft free area and let the dough rise for 1 hour.
About 30 minutes before the hour is up, place a large Dutch oven with the on lid into an oven and preheat the oven at 400°F for 30 minutes.
After 30 minutes, use oven mitts to carefully take out the Dutch oven and set it on the stove.
Place the dough onto a large parchment paper and place the parchment paper with the dough into the Dutch oven.
Cover the Dutch oven with the lid (use oven mitts) and place it in the oven. Bake the bread for 30 minutes.
After 30 minutes, take out the Dutch oven and remove the lid. Place the Dutch oven with the bread back into the oven without the lid on. Let the bread bake for 20 minutes or until golden brown.
Carefully remove the parchment paper with the bread from the Dutch oven. Place the bread on a cooling rack. Let the bread cool for 30 minutes until serving.
This bread can last for up to a week when tightly wrapped and stored in the fridge.