A simple No-knead Lemon Rosemary Gruyere bread. Fresh lemon zest and earthy rosemary studded with chunks of melting Gruyere cheese.
Making No-knead Lemon Rosemary Gruyere Bread
- In a large mixing bowl, add flour, kosher salt, and yeast. Whisk together.
- Add the lemon zest, chopped rosemary, and gruyere cheese. Toss the ingredients together using your hands or a spatula. I like to cube the cheese, however, grated cheese is just as good.
- Add water. Mix just until all of the flour has combined with the water.
- The dough will look like a shaggy without any appearance of dry flour.
- Cover the bowl with plastic wrap and let it sit for 12 – 18 hours on the countertop. DO NOT REFRIGERATE. This is not optional. It takes that much time to proof the dough. The reason why you need a large bowl is that the dough will start to rise.
Shaping and Baking Crusty Bread
- After 12-18 hours the dough will look like this. It’s pretty sticky, but that’s ok it’s supposed to be. Preheat your oven to 450 degrees. As soon as it has heated to 450 degrees place your pot with the lid in the oven and preheat the pot for 30 minutes.
Right after you put the pan in the oven to pre-heat, gently release the dough from the bowl onto a generously floured surface. Gently shape the dough into a round ball with floured hands and place it on a sheet of parchment paper. The parchment paper stays in the pot. This will rest for 30 minutes while the pan is heating. Cover with plastic wrap and let rest while the oven is heating.
- Remove pot from the oven and carefully pick up the parchment and drop dough into the pot. Be careful the pan is HOT. Put the lid on the pot and return it to the oven for 30 minutes.
- After 30 minutes then remove the lid from the pan. Bake for an additional 15 minutes uncovered until nicely browned. You can test with an instant-read thermometer to make sure the bread is fully cooked on the inside. The temp should be between 190F and 200F degrees. Remove from the oven and carefully remove bread from the pot by lifting the edges of the parchment paper
Note: Because the dough is so sticky parchment paper makes it easier to drop into a hot pot and then remove it after baking. But it is not necessary. Use silicone-coated/non-stick parchment paper. The regular non-coated paper will stick terribly.
No-knead Lemon Rosemary Gruyere Bread
Easy no-knead bread filled with melting chunks of gruyere cheese, lemon zest and fresh rosemary
- 3 cups flour
- 1/2 teaspoon yeast
- 1 3/4 teaspoon kosher salt
- 1 cup Gruyere cheese 1/4 - 1/2-inch cubes
- 2 tablespoons fresh rosemary chopped
- 1 tablespoons lemon zest from 2 lemons
- 1 1/2 cups water
In a large bowl combine flour, yeast, and salt. Whisk or sift to combine. Stir in cheese, lemon zest, and rosemary.
Pour water over the top of the flour mixture and stir just until combined. The mixture should look shaggy without any dry flour visible. Cover bowl with plastic wrap and let rise for 12-18 hours.
When ready to bake, heat oven to 450℉. Place a large ovenproof pot with a lid in the heated oven and let heat for 30 minutes. Carefully turn dough onto a lightly floured surface or a sheet of non-stick parchment paper. Cover with plastic wrap while the pot is heating for 30 minutes.
After 30 minutes remove plastic wrap and carefully lift the dough into the hot pot. Place the lid on the pot and bake for 30 minutes. Remove the lid and bake for another 15 minutes or until golden brown.
Remove from oven and carefully lift the hot bread out and place on a cooling rack. Cool for at least 1 hour before slicing.
- Parchment makes it so easy to transfer the dough into a hot pot and then remove it after baking. But it is not necessary. Use silicone-coated/non-stick parchment paper. The regular non-coated paper will stick terribly.
- White cheddar, Asiago, or Parmesan cheese can be used in place of Gruyere.
- Cheese can be shredded instead of cubed.