Rustic Herb Bread (No Kneading)

Cook time: 45 Min  Prep time: 2 Hr   Serves: 4-6


1 c warm tap water
1 Tbsp instant yeast
1/2 tsp sugar
2 c all purpose flour
1 tsp salt
1 tsp dried chives
1 tsp dried basil
1/4 tsp dill weed
vegetable oil



1. In a large bowl combine the water, yeast and sugar. Allow to proof for 5-6 minutes till it becomes foamy. Add in the flour, salt, chives, basil and dill. Using a wooden spoon, combine well (I used my hands with some flour on them to do this process). Lightly oil (using a paper towel) the bottom of an 8″ iron skillet with some of the veg. oil. Form the dough into a ball and place in the center of the skillet. Lightly brush a little oil over the top of the dough and loosely cover with plastic wrap and place in a warm dark place to rise. Allow the dough to rise until double in size, about 1 1/2 hours.
2. Place an oven proof bowl of water in the oven as it preheats to 375 degrees (the bowl of water remains in the oven while baking). Remove the plastic wrap from the bread and place the bread in the oven and bake for 40-45 minutes or until golden brown on top and sound hollow when you tap the top.



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