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No Knead Italian Herb and Parmagiano Reggiano Bread
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No Knead Italian Herb and Parmesan Bread

The pefect way to make crusty, flavorful bread without fuss or effort!  Simply mix the ingredients together and step away to do other things while it rises. This may become your go-to bread recpe!
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 loaf
Author Irene

Ingredients

  • 3 cups flour Either all purpose or bread flour
  • 1/2 tsp yeast active dry or instant
  • 1 1/2 tsp salt
  • 2 tsp dried Italian herbs
  • 1/2 cup parmesan cheese finely grated
  • 1 1/2 cups hot tap water between 120° - 130°

Instructions

  • Combine all ingredients except water.  Stir until well mixed.
  • Slowly add water and stir, until all water is incorporated.  The dough will be sticky.
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  • Put dough in a large mixing bowl. Cover bowl with plastic wrap and allow to rise for 3 hours.
  • After 3 hours turn the dough out onto a floured surface.  The dough may still be sticky and a little "bubbly". Sprinkle flour over the top of the dough, and coat your hands so that you can work with the dough without it sticking.  Turn it over onto itself a few times, then form it into a ball.
  • Put the dough ball into a bowl lined with parchment paper and allow it to sit for 45 minutes.
  • While the dough sits, put a covered Dutch oven into your cool oven and turn the oven on at 450°.  Allow the Dutch oven to heat up while the dough rests.
  • After 45 minutes, carefully take the hot Dutch oven out of the oven, remove the lid, and place the dough ball, parchment paper and all, into the pot. Cover and put back into the oven.  Bake for 30 minutes.
  • After 30 minutes, remove the Dutch oven.  Remove the cover and pull the parchment paper out of the pot.  Place back in the oven, uncovered, for another 15 minutes

Notes

This dough makes an excellent base for experimenting.  Simply leave out the Italian herbs and parmesan cheese, and any anything else you may want too, such as rosemary, chives, or a different sort of shredded cheese.
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