ROSEMARY-LEMON NO-KNEAD BREAD

Rosemary-Lemon No-Knead Bread image

Provided by Bonnie G 2

Time 1h

Yield 1 1 1/2 pound loaf

Number Of Ingredients 7

3 cups flour, all purpose
1/4 teaspoon active dry yeast
1 3/4 teaspoons salt
2 teaspoons fresh rosemary, chopped
2 teaspoons lemon zest, chopped
1 5/8 cups water
1/2 cup cornmeal, as needed

Steps:

In large bowl, combine flour, yeast, salt, rosemary and zest.
Add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky)
Cover with plastic wrap.
Let dough rest at warm room temperature (70F) until surface is dotted with bubbles (12-18 hours) Pleace dough on lightly floured surface.
Sprinkle dough with flour, fold dough over onto itself once or twice.
Cover loosely with plastic wrap and let rest 15 minutes.
Using very little flour, gently and quickly shape dough into a ball. Generously coat smoot cotton towel with cornmeal.
Put dough, seam side down, on towel. dust with more flour or cornmeal. Cover with another towel; let rise until dough is more than double in size and does not readily spring back when pokked with a finger, about 2 hours.
t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450°F.
Remove pot from oven.
Slide hand under towel; turn dough over, seam side up, into pot; it's OK if it looks messy.
Cover with lid; bake 30 minutes.
Uncover, bake until loaf is browned, 15-30 minutes more.
Set pot on wire rack; cool 10 minutes.
Using oven mitts, turn pot on side; gently turn bread, it will release easily.