Kathleen Allenbach’s No-Knead Rosemary Olive Oil Bread
Name: Kathleen Allenbach
Family Members: Husband – Phil, Children – Diana, Allen and Lauren
Hobbies/Interests: Traveling, running, reading, gardening, baking, family
Favorite Local Activity: Hiking Torrey Pines and visiting the San Diego Zoo
About the Recipe: I selected No-Knead Rosemary Olive Oil bread because it is delicious and so easy to make. I understand that making bread intimidates many people, but they are missing out on a wonderful way to feed their family healthy food. I hope to bring back the tradition of homemade bread. Bread made at home simply tastes better and is better for you and your family. No-Knead Bread is a good introduction into the world of bread making.
About the Chef: Kathleen Allenbach is the owner of the San Diego Artisan Bread School. She is a wife and mother of three grown children as well as a retired Executive Vice President of a software manufacturing company.[box title=”Ingredients | Directions” color=”#333333″]
2 1/4 cups unbleached all-purpose flour
3/4 whole wheat flour
1/4 instant yeast
1 1/2 fine sea salt
1 1/4 warm water (300 grams)
2 Tbsp. extra virgin olive oil
2 Tbsp. fresh chopped rosemary
1. Whisk dry ingredients in a large bowl.
2. Add water and olive oil to the bowl and stir for about 1 or 2 minutes. The mixture will look shaggy but well mixed.
3. Cover the top of the bowl loosely with plastic wrap, or place into a tub with a lid.
4. Let sit on counter top for about 12 to 16 hours, the dough will look bubbly on the top when done rising.
5. Adjust oven to lowest rack. Place empty bake ware with lid on the lowest rack and heat oven to 475°F. (2 ¾ quart to 5 quart bake ware.) Note: a smaller pot will result in a higher loaf.
6. Pre-heat oven with bake ware for at least 35 minutes.
7. Rub about two tablespoons of olive oil onto your workspace.
8. Slowly pour the dough from the bowl on to the oiled surface, using a spatula to help it out of the bowl.
9. Using your oiled hands, gently de-gas (also known as punching down) and stretch the dough into a rectangle.
10. Fold the dough over onto itself about 4-6 times. You should have a nice square.
11. Cover the dough with your work bowl and let rise for 35 minutes.
12. When bread has risen for 35 minutes, remove the hot bake ware from the oven and set it on a cooling rack.
13. Oil your hands and pick up the edges of the dough and bring it into the middle of the dough creating a sort of ball. It will be soft and flexible.
14. Once you have a ball created, pick it up and place it gently seam side up, into the hot (ungreased) bake ware. Reduce oven temperature to 450°F. Cover and bake for 30 minutes.
15. After 30 minutes, take the lid off the pot and bake another 15-20 minutes until the bread is well browned. (The bread is done after reaching 195-200°F.)
16. Remove bread from the pot and let cool on a wire rack for at least one hour before slicing.
17. The bread is best eaten the day it is made, but will last another two days, wrapped in tin foil and placed into a plastic bag.
18. The crust will become soft after the first day. To re-crisp the crust, place the loaf into a 375°F oven for 5-7 minutes.