No-Knead Pumpkin Herb Bread
This is a simple, no-knead bread with a texture similar to sourdough, but made with instant yeast. A long proof develops the flavor.
Ingredients
Ingredients (1 loaf)
- 2 cups bread flour
- 1 teaspoon instant yeast
- 1 teaspoon Kosher salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2/3 cup warm water
- 1/2 cup pumpkin purée
Method
- Whisk flour, yeast, salt, and herbs in a large bowl.
- Mix warm water and pumpkin purée separately.
- Pour pumpkin mixture into dry ingredients. Stir until shaggy dough forms.
- Cover and let rise at room temperature for 2-3 hours until doubled.
- Flour counter and gently shape dough into round loaf.
- Place on parchment paper. Let rise another hour.
- Preheat Dutch oven at 450F for 30 minutes.
- Carefully transfer dough into hot Dutch oven using parchment paper.
- Bake covered for 25 minutes.
- Uncover and bake 10-15 minutes until golden brown.
- Cool on wire rack for at least 1 hour before slicing.
Notes
Use fresh herbs if available for more intense flavor.