This No-Knead Rosemary Pumpkin Bread could be a savory addition to your Thanksgiving table. I love this with dinner as a side or in the morning as toast. I made this recipe last winter at a ski house and a few times at home. It seems complicated because you have to let the dough rise twice, but there’s no kneading involved. Because the dough is so wet and sticky, the theory is that the gluten doesn’t need help forming via kneading; instead the dough comes together on its own. The hardest part of this is planning because you have about 3 hours of time where the dough needs to sit. The original recipe for this calls for a spiced version with walnuts and cranberries, but I prefer the addition of whole wheat flour and fresh rosemary. I’ve baked this as one round loaf, two smaller loaves, and in a Dutch oven. I love all three, and recommend a Dutch oven if you prefer your bread perfectly crisped and crunchy on top with a soft center.
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