I bought my first Le Creuset cast-iron Dutch oven about a year ago specifically so I could make Jim Lahey’s no-knead bread. Since then, I’ve used it to bake at least a dozen loaves, as well as simmer and braise various soups and stews. Looking back, I wish I had splurged on a Le Creuset earlier; it’s one of the best investments I’ve made when it comes to cookware.
But back to the bread. If you’re the type of person who likes a loaf that’s crispy on the outside and tender and chewy on the inside, this recipe is for you. It takes very little work and some patience but is literally foolproof. And the results are amazing, rivaling most artisan breads you’ll find at the grocery store. Fresh rosemary and a splash of red wine lend a unique flavor and color to the dough.
I like to eat thick slices of this no-knead bread toasted, buttered and sprinkled with a bit of salt. But for a heartier breakfast or light lunch, top the bread with a smashed avocado and soft-boiled egg. (For step-by-step instructions, see Aida Mollenkamp’s avocado toast recipe.)
Recipe adapted from Yummy Books.
- 3 cups all-purpose flour
- 1½ teaspoons sea salt
- 2 tablespoons fresh rosemary, roughly chopped
- 1 teaspoon freshly ground black pepper
- ½ teaspoon active dry yeast
- 1¼ cups warm water
- ¼ cup red wine
- In a large bowl, combine the flour, salt, rosemary and pepper.
- Dissolve yeast in warm water and then add wine.
- Pour the liquid mixture into the flour mixture, stirring everything until it comes together to form a shaggy ball. Cover the bowl with plastic wrap and put it in a warm place to rise for 16-20 hours.
- After 16-20 hours, turn the dough out onto a floured work surface. Gently and quickly shape dough into a ball by taking the ends of the dough and folding them into the middle.
- Place dough on a baking sheet lined with parchment paper, cover it (an inverted large bowl works well) and let it rise for 2 hours until doubled in size.
- At least 30 minutes before dough has finished rising, preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel or ceramic) in oven as it heats.
- When dough has finished rising, carefully remove pot from the oven. Use the parchment paper to lift and place the dough (with the parchment paper) in the pot.
- Cover with lid and bake for 30 minutes. Then remove lid and bake for an additional 15-20 minutes until loaf is browned. Let cool on a wire rack before slicing and serving.
Jim Lahey’s book changed my baking life!! I love that you used wine – such a great idea! I bet it tastes amazing, and the color is so pretty. Definitely trying this next time I open a bottle. So….tomorrow. haha!
Enjoy, Cate! And if you need to open a second bottle to make it, that’s OK, too!
the pictures are soooo beautiful; even the succulent is spectacular. i must try this recipe as soon as humanly possible.
Have you tried using only wine and no water?
Hi – I haven’t made this recipe with all wine. You may want to check out my wine and cheese pull-apart bread, which features only white wine and no water.
Which category do we use on the bread machine and can we just put all in the machine as per normal?
Hi Joanna – I’ve never tried this recipe with a bread machine, so can’t be much help. Sorry!
It’s really good and tastes wonderful dipped in olive oil. Only thing I have to say is it’s a little dense and salty, but otherwise super yummy.
So glad you liked it, Caroline! Perhaps if you make the bread again, you can try using a bit less flour and salt so it better suits your taste.