Dutch Oven Rosemary Bread

A no-knead loaf baked low and slow in cast iron. Crusty on the outside, pillowy within — the smell alone fills every corner of your home with warmth.

Ingredients

• 3 cups all-purpose flour
• ¼ tsp instant yeast
• 1¼ tsp salt
• 2 tbsp fresh rosemary, chopped
• 1½ cups warm water

Instructions

1. Mix flour, yeast, salt, and rosemary.
2. Add water and stir until a shaggy dough forms.
3. Cover and rest 12–18 hours.
4. Fold, shape, and let rise 2 hours.
5. Bake covered in dutch oven at 450°F for 30 min, then uncovered 15 min until deep golden crust forms.