Fresh bread is one of the most incredible foods you can eat – simple, delicious, and can be used for so much! Unfortunately, it’s hard to come by. Many places buy bread or use the loaf-variety you can find in grocery stores. These are good for every day, but a fresh loaf of bread, especially one made at home, is the best option! It can be daunting to make bread – especially the time commitment. There are multiple risings and waiting times, and many don’t have time for that. In addition, many are worried about the kneading process, and making sure the consistency is correct. That’s where this bread comes in – it’s an overnight, no-knead bread – just like magic! You just mix the ingredients the night before you want to make the bread, let it sit overnight (no waiting, just go to sleep, wake up, and it’s almost there!), heat the oven, and bake! It’s simple, delicious, and versatile!

For this particular loaf, I added rosemary and onion, but you can omit both of those (and lower the water by 1/4 cup) for a plain white loaf. You can also replace half of the flour with whole wheat flour, for a grainier bread. Overall – there are many possibilities, but this flavor combination is amazing! You can also just add the rosemary, omit the onions, and have a simple and delicious bread – your choice!

Note: The “time” section still looks long, but it’s mainly just the overnight rest that takes a while. The heat/prep is not much active time, so you can get it ready and let things set up while you do something else. The baking time is also not active – put the bread in the oven, do other chores (or read, relax) and then the bread is ready for you! It is best to let the bread cool for about 30-60 minutes to let it completely set up, but I know it’s hard to resist a fresh, warm loaf!

It is best to bake the bread in a 6 quart cast iron Dutch Oven for the crust. I have one from Lodge, that I bought on amazon, and it’s affordable and amazing! With that said, any Dutch Oven is great if you have one already.

Overnight Rosemary Onion Bread

Alex Kornswiet

For this particular loaf, I added rosemary and onion, but you can omit both of those (and lower the water by 1/4 cup) for a plain white loaf. You can also replace half of the flour with whole wheat flour, for a grainier bread. Overall – there are many possibilities, but this flavor combination is amazing! You can also just add the rosemary, omit the onions, and have a simple and delicious bread – your choice!
Also – It is best to bake the bread in a 6 quart cast iron Dutch Oven for the crust!

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Prep Time 5 mins

Overnight Rest 12 hrs

Total Time 45 mins

Servings 1 Loaf

Ingredients

  

• 3 cups all-purpose flour*
• 1 tablespoon salt
• 1/2 teaspoon active dry yeast
• 3 sprigs of rosemary removed from stem
• 1/4 cup chopped onion**
• 1 3/4 cups room temperature water

Instructions

 

Prepping For Overnight Rise

• Mix flour, salt, yeast, rosemary, and onion in a large bowl until combined. Mix in water, and stir until combined. It will be sticky, but this will change over night. Cover the bowl tightly with plastic wrap, and keep it covered (no peeking) overnight! Ideally let this rest for 12-18 hours. (I prepare it around 7pm, and don’t bake it until around 8am the following morning).
  

The Next Day, Second Rise

• The next morning, preheat the oven to 450 degrees F. Place a 6-quart dutch oven in the oven to preheat it. The bread comes out much better when the oven and the pan are hot.
  
• Meanwhile, generously flour a dry, clean work surface in the kitchen (this can be your counter, cutting board, etc.). The dough will be bubbly and much puffier than the night before – it’s ready to go! Using your hand, gently loosen the dough from the sides, and put it onto the generously floured work surface. Gently coat the dough in the flour and shape it into a ball (no kneading required!). Lay out a sheet of parchment paper, and place the dough ball in the center. Cover the dough with a layer of plastic wrap, and let this sit for 30 minutes while the oven and pan heat up.
  

Time to Bake

• Next, carefully remove the hot pan from the oven (use mitts!!) and take the lid off (again, mitts please!). Take the plastic wrap off of the bread, pick up the parchment paper with the bread in the middle, and place this into the hot dutch oven. Please be very careful, as the pan is VERY hot – I wear the oven mitts as I lower the parchment paper with dough into the pan. Center the dough in the pan as much as you can, replace the lid, and put the pan back into the oven.
• Bake for 30 minutes WITH the lid on. After this, carefully remove the lid, and let it bake for 10-15 minutes WITHOUT the lid. This will all for a great crust to finish.
• The bread will be golden brown and a crust will have formed when done. Take the pan out of the oven, and immediately remove the bread from the pan and let it cool on a wire rack. Be careful doing this, but if you don’t do this immediately, the bread can get soggy on the bottom.
• Let cool for 30-60 minutes, and enjoy!

Notes

*I always use King Arthur Flour – this isn’t a paid post, but it’s just my personal preference **For an even fuller flavor, you can use caramelized onions, if you want to prepare them. For a 1/4 cup of caramelized onion, start with a very large onion or two, as the volume shrinks when caramelized.

The “time” section still looks long, but it’s mainly just the overnight rest that takes a while. The heat/prep is not much active time, so you can get it ready and let things set up while you do something else. The baking time is also not active – put the bread in the oven, do other chores (or read, relax) and then the bread is ready for you!

SERVING: It is best to let the bread cool OUT of the pan for about 30-60 minutes to let it completely set up, but I know it’s hard to resist a fresh, warm loaf! Be careful removing the bread from the pan as the pan will be very hot and the bread will break easily when very hot.

STORAGE: Store securely in plastic wrap, or in a sealed plastic bag. Enjoy within 1-2 days for the freshest taste and texture.

 

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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast