I made this bread on a whim. I wanted something to eat with the leftover labneh and didn't want pita bread so this no knead bread seemed like the right decision. Not to mention, the weather has been so weird lately - but as of these past few days, it's been COLD. I wanted a versatile bread that could also be eaten with soup and as toast... and this recipe is literally perfect for just about everything.
In the true spirit of citrus season, of course I still have a tiny bit of leftover lemons from my gigantic fruit bowl I posted on instagram (@britneybreaksbread) a few days ago. I am happy to report that I have about 4 lemons left and a few more blood oranges that I'll probably be using very soon as my Husband's job has requested that I make some more of my citrus brownies. (I felt so honored). When I made them a few weeks ago, I gave the brownies to him to take into work because we didn't want all of those sweets sitting around the house. Yesterday, my Husband came home and said that his coworkers were asking when I would be making more brownies. I grinned like a Cheshire cat and my heart grew three sizes! lol So, this will probably be the last of my citrus fruits after these brownies and then I'll be onto the next wave. Whatever that will be. Anywho, back to the bread! This bread is tangy, herby, and sooo easy to make. I hope that you enjoy this as much as we did. With the labneh and the extra virgin olive oil and herbs - talk about a flavor bomb!
3 cups of all purpose flour
2 teaspoons of instant yeast
2 teaspoons of garlic salt
2 tbsps of parsley
1 tbsp of rosemary
½ tsp of thyme
½ tsp sage
1 tsp of red pepper flakes
3 oz lemon juice
9 oz of water, room temperature
3 tbsps extra virgin olive oil
- Combine flour with yeast, garlic salt, herbs, and whisk all of these ingredients together.
- Stir in lemon juice, water, and extra virgin olive oil until dough becomes sticky. Then cover with plastic wrap and allow the dough to rise/double in size. This should take around 1-2 hours.
- Preheat the oven to 450 degree Fahrenheit and put a dutch oven into the oven to heat for 30 minutes.
- While the dutch oven is heating, cut a large piece of parchment paper and lightly sprinkle with flour. Add the dough to the parchment paper and lightly mold into a ball with your hands.
- Remove the dutch oven from the oven and add the dough with the parchment paper to the pot. Cover with a lid and bake at 450 degrees F for 30 minutes. Remove the lid and then continue to bake for another 20 minutes.
- Once the bread is done, remove the bread from the dutch oven and allow the bread to cool on a cooling rack for about 2-3 hours so that the bread will continue to cook all of the way through!
- Drizzle with extra virgin olive oil and flake salt (optional)
- Eat 🙂