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Breads & Baking
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.
Bread rises the same way people do —
slowly, with warmth, and a little faith.
Ingredients
- 3 cups all-purpose flour
- ¼ tsp instant yeast
- 1¼ tsp salt
- 2 tbsp fresh rosemary, chopped
- 1½ cups warm water
Instructions
- Mix flour, yeast, salt, and rosemary.
- Add water and stir until a shaggy dough forms.
- Cover and rest 12–18 hours.
- Fold, shape, and let rise 2 hours.
- Bake covered in dutch oven at 450°F for 30 min, then uncovered 15 min until deep golden crust forms.
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