Rosemary-lemon No-knead Bread

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 cups flour, all purpose
• 1/4 teaspoon active dry yeast
• 1 3/4 teaspoons salt
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons lemon zest, chopped
• 1 5/8 cups water
• 1/2 cup cornmeal, as needed

Recipe

• 1 in large bowl, combine flour, yeast, salt, rosemary and zest.
• 2 add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky)
• 3 cover with plastic wrap.
• 4 let dough rest at warm room temperature (70f) until surface is dotted with bubbles (12-18 hours) pleace dough on lightly floured surface.
• 5 sprinkle dough with flour, fold dough over onto itself once or twice.
• 6 cover loosely with plastic wrap and let rest 15 minutes.
• 7 using very little flour, gently and quickly shape dough into a ball. generously coat smoot cotton towel with cornmeal.
• 8 put dough, seam side down, on towel. dust with more flour or cornmeal. cover with another towel; let rise until dough is more than double in size and does not readily spring back when pokked with a finger, about 2 hours.
• 9 t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450°f.
• 10 remove pot from oven.
• 11 slide hand under towel; turn dough over, seam side up, into pot; it's ok if it looks messy.
• 12 cover with lid; bake 30 minutes.
• 13 uncover, bake until loaf is browned, 15-30 minutes more.
• 14 set pot on wire rack; cool 10 minutes.
• 15 using oven mitts, turn pot on side; gently turn bread, it will release easily.