No Knead Herb Bread
- 450 grams flour
- 350 grams warm water (45C-110F)
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1/4 cup herbs (I used rosemary, thyme, parsley, chili and garlic)
- Pick a large container (a container that can hold around 1 liter) and mix all of your ingredients in it. No fuss. Just mix well until a rough dough, but make sure there are no dry patches.
- Cover the container and leave the dough at room temp for at least 4 hours. After that, feel free to refrigerate it for up to a week (the flavors will further develop). Or you can just use the dough right away.
- When you're ready to bake bread, take your dough out onto a parchment lined tray, and shape it into a boule or any shape- it's really sticky so just do the best you can. Let the dough rise for an hour or so.
- While the dough is rising, preheat your oven to 203C. You may choose to score your bread at this point. Bake the bread for 30 mins or until a deep brown color.
flour, water, yeast, salt, herbs
Taken from food52.com/recipes/26070-no-knead-herb-bread (may not work)