Fire Roasted Tomato No Knead Bread

July 11, 2014 | Permalink

No knead bread is all the rage these days and with good reason. It produces a beautiful loaf with minimal work. This version is studded with fire-roasted tomatoes!

PREP TIME: 10 minutes
TOTAL TIME: 18 hours
SERVINGS: 1 loaf (12 servings)

4 cups all-purpose flour, plus extra for shaping
1 (15 oz.) can Muir Glen® Organic Fire Roasted Tomatoes
2 teaspoon sugar
1 1/2 teaspoons kosher salt
1/4 teaspoon active dry yeast
1 1/3 cups warm water


  1. In a large bowl, stir together flour, sugar, salt, and yeast.
  2. In a small blender or food processor, pulse Muir Glen® Organic Fire Roasted Tomatoes. They should have some pieces, but be mostly pureed.
  3. Add tomatoes to the flour mixture along with water and stir together well. The dough should be very wet, much too wet to knead.
  4. Cover the dough and let sit for 14-16 hours at room temperature.
  5. When ready to make the loaf, heavily dust a clean towel and your counter surface. Flour dough as well and scoop it out onto counter. Fold the dough over itself a few times to form a ball. Place the ball on the floured towel, seam-side down, and cover. Let rise for an hour.
  6. Preheat oven to 500 degrees F. Place a large dutch oven in the oven for 30 minutes to preheat (don’t preheat the lid).
  7. When dutch oven is very hot, remove and transfer dough ball to the hot pot. Fold the dough over so the seam of the loaf is up. Place the lid on the pot and bake the loaf for 30 minutes.
  8. Remove lid from pot and bake for another 20 minutes until loaf is nicely browned.
  9. Remove loaf and let cool for 45 minutes on a wire rack. Slice and serve or wrap cooled loaf in plastic wrap and store in the fridge for up to two weeks.

NOTE: Be sure to check the instructions on your dutch oven. Some with plastic handles on the lid advise not to bake at this high temperature. You can buy metal replacement knobs in most kitchen stores so you can safely have the lid on at high temperatures.

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