No Knead Rosemary Bread
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A basic, FOOLPROOF homemade bread recipe here! Anyone can make this! And the bread comes out just perfect!
Bread-making has been my jam lately. I mean. Sometimes it takes hours and hours.
This one here takes over 24 hours. But, guys. It’s only 15 minutes of prep work. If that, even. Then you just let the yeast do its thing.
And this here is a no-knead recipe. Which basically means less work for you guys. It’s so easy, it’s ridiculous. ANYONE can make it. And I mean anyone.
Serve with butter, or use to dunk into my favorite tomato basil soup.
No Knead Rosemary Bread
Ingredients
- 3 cups all-purpose flour
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary, or more, to taste
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon instant yeast
- 1 ½ cups water, at room temperature
- 2 tablespoons cornmeal
Instructions
- In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
- Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
- Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
- Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
- Working on a lightly floured surface, gently shape dough into a round.
- Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
- Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
- Serve warm.
Did you make this recipe?
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Best ever!!
This bread is so easy and delicious! I’ve tried several different variations of herbs and even added cinnamon and raisin. Yummy every time!
I followed the recipe exactly, minus the cast iron. I did mine in a Dutch oven. I liked the flavors, however I would probably lower slightly the amount of garlic. I roasted my garlic cloves in the oven and freshly minced them which produced a very robust flavor.
However, my loaf came out flat and didn’t seem to rise in the oven, despite rising during both proves. I think it tasted good, but I’d love it to be more airy on the inside and less dense. Any thoughts? Less water maybe or more yeast? I would definitely use the same flavors, but maybe try a different loaf for more airiness.
I did everything as directed – hard to handle after first rising and could hardly form a ball. Super sticky. Correct yeast used. Dates ok. After cooking , this is what it looks like- not sure how I will ever get it out. Probably wreck the bottom layer , crowbarring it out . I used oil and cornmeal too . Cook with no lid x 35 min at 450. Idk- seems like a chore . Not tasted yet- hope it’s worth the clean up!
Does the bread need to be covered at any point while it’s baking?
I did use instant yeast and my dough was way too runny and sticky to form a round. I followed the recipe exactly, any ideas?
Ummmmm. I told my husband I proved her wrong at it not being foolproof & I apparently was the fool. Haha. Mine was sticky and almost runny. I had to work in a lot of flour just to handle it – probably 1/4-1/2 cup! Let’s see how it turns out. Fingers crossed!
I made this on the dose setting only in my bread machine, and it turned out great.
what if i don’t have a cast iron skillet? can i use anything else?
The dough smells delicious, but as a novice baker looking for a foolproof recipe, I have just learned the difference between ACTIVE and INSTANT yeast the hard way 🙂 Original author – it would help for other new bakers like me to put an asterisk in your recipe next to the Instant Yeast calling out to readers that if they have purchased or have on hand *Active* yeast, they will need to activate it per the packet’s instructions prior to mixing in the dough.
For readers who had a strange first proof that kind of worked and kind of did not, and then ended up with a too wet/too sticky dough to form into a ball, this might be the culprit.
Sadly, the 24 hours spent waiting for the rise can’t be recovered, and I’ll be baking what I have just to try. And then deliver this to my mother-in-law… who is hosting Thanksgiving that we’re traveling for. At least I’m pregnant and can blame the fail on baby brain! 🙂
Thank you, i think this what must have happened to the not good bread recently, when before I had great bread!
I was thinking this bread would come out with that sort of perfect round sourdough loaf look. That was not the case. It had less height but a good amount of width. (Pre-baking, it had spread from its nice circle to cover the majority of the bottom of the pan). Still, it was excellent. I did choose to add more rosemary than the directions called for, so that flavor stood out (but was not overpowering). The recipe was easy to follow, and everyone in my house liked the outcome. I will be making this again 🙂
Absolutely wonderful bread, tasty, crusty, dense and easy, thanks
Loved it.
I’m an experienced bread maker. I followed instructions exactly and this was a total failure for me. The dough did rise, but it was just soup when I put it on the counter. There was no way to shape it at all without adding a lot more flour. It did not rise much during the second proof, so I ended up with a flat, pale loaf. The flavor was really good, and I would love to figure out what went wrong.
Same result for me. Although the dough did have plenty of bubbles on top, it was just very runny. I had to pour it into the pan. Did not raise.
Do you really leave the dough out on the counter at room temp for 20 hours? Mine has been rising for two hours and already is bubbly in the top.
Can you use regular yeast instead of instant?
Making this now. I’m at 22 hours and tried to shape the load but it’s really wet and gooey. Any advice? Thank you!
I don’t like round loaves because my family likes uniform size slices of bread. After reading comments about no rise, shaping, and gooey dough, I decided to bake this in my 9×5 loaf pan. That really made a difference! Having some experience baking no-knead bread recipes, I have found that the dough is always wet and gooey.
I think my dough was too wet and I couldn’t get it shaped into a ball after 24 hours.
Hi, Can you use a Dutch over rather than a skillet pan?
This bread is amazing!! First time ever making bread and I couldn’t be happier. Yum!
Great recipe — it’s going to become a staple in our household, as I love rosemary. I think it’d make great ham or roast beef sandwiches.
SO EASY to mix up, but I used too little grease, and I neglected the corn meal — never again. Mine stuck something awful, and I lost the bottom layer. My own fault. Also, I didn’t ‘specially love the round shape. Next time I’m going to try it out in a loaf pan; I don’t see what I have to lose.
Thanks for a real winner!
Can I use bread flour?
My success with this recipe was mixed. On the one hand, it was super easy, inexpensive and DELICIOUS; I will definitely make it again. I love rosemary, and I think this bread’d be really good for sandwiches. On the other hand, I neglected to include the cornmeal (and went pretty light on the oil), and it stuck something awful — my own fault. I dread cleaning the pan. I wasn’t thrilled with the round shape (though it was easy); I’m going to try it in a loaf pan next time — and the next time will be SOON!
Thanks for the recipe! Do you think this would work with spelt flour?
This recipe looks great. I’m a bread and baking beginner. What can i use instead of cornmeal? I’m in the UK and don’t recognise it as something on our shelves. Can i just omit this ingredient?
Cornmeal is coarse polenta. If you have wheat farina, that would be a good substitute.
Do I need to start over? I left the dough out for day and a half now.
I made this recipe… my bread was amazing but I only rise for 4 hrs as it was overflowing from my bowl. I only had regular yeast not instant.. is this why it rose so quickly? I flipped it into pan and rose 2’hrs, baked, fantastic! I was afraid to leave it for the 18-24 hrs
I think elevation and temp play a big role..I’m waiting on mine right now but I accidentally added the cornmeal to the whole mixture so it may be a total dud.
I made the No Knead Rosemary Bread today. It turned out fantastic. I increased the amount of Rosemary to 2 rounded Tablespoons, of fresh rosemary, finely chopped.
Will be wonderful with a big plate of lasagna or spaghetti.
Amazing recipe!! The bread is phenomenal!
I would love to try making this beautiful bread! I am allergic to corn; is there an alternative to the cornmeal one uses to keep the dough from sticking to the heated pan when baking? Would a piece of parchment paper work? Is there an alternative flour that would work? Thanks!
Semolina is used quite often as a corn meal substitute to keep breads from sticking.
Excellent bread. I followed the recipe exactly except that I cooked my bread in a dutch oven and didn’t have cornmeal (I used a piece of parchment paper in the bottom of the pan instead). I had no issues with the dough and found it fairly simple to form into a ball before the second proof. I do think it’s a little strong on the garlic so I might reduce it a bit next time, but overall I think it turned out great.
Very easy, tasted delicious, will make again. I added more rosemary and omitted the cornmeal.
This was awesome! I used 1 1/2 tsp crushed rosemary.
So easy, I shared it with several friends!
Incredible!
I followed the directions pretty much exactly.
Initial covered rise was about 20 hours.
Then I moved to an oiled cast iron pan (I didn’t have a corn meal).
Second rise for 2 hours in the cast iron.
15 minutes in the oven and then I coated the top with olive oil. Then another 10 minutes and it was perfect!!
Crunchy on the outside and perfectly gooey on the inside!
I wish I could post a photo!
This is a real keeper. Just gave 2 loaves to a friend. They ate half a loaf for supper. Finally my indoor rosemary plant is getting used. Simply delicious.
Could you use a regular bread pan
Hi
Can I bake the bread in a nonstick skillet a enamel cast iron Dutch oven?
Thank you
Lou
Easy to follow recipe. Best bread ever! Everyone who has tried it, loved it. Thank you! I used a round cake pan since my cast iron was too small. Turned out perfect, the first time.
I made this bread today and the dough did not rise/double in size. I decided to cook it anyway for 30 minutes and the inside tasted good but was more dense and the outside was hard like crust. What kind of yeast and what kind of corn meal did you use? I used Fleischmann’s rapid rise instant yeast that comes in the little packs and Martha White self-rising cornmeal mix. I am not a seasoned bread maker and want to learn what to try differently next time.
It sounds like your yeast never activated! Do you know the expiration date on it? I’ve made this recipe a few times and never use cornmeal- I just line the bottom with parchment paper. Hope this helps!
This bread is amazing !!! Just follow the recipe. I have made it twice and it is just as the recipe says, nice crust on the outside, soft on the inside. I doesn’t last long once I make it. Love it !!!!
Question…do your roast the garlic first or not?
I cooked mine in my Dutch oven, but covered. Is that why it didn’t cook all the way through? Will try increasing cooking time and/or uncovering.
I let the mixture stand for 24 hours as suggested. But when I transferred it into the cast iron skillet to sit for 2 hours, the dough did not rise/double in size! Can I stil go ahead and bake it?
Made your bread this morning. It came out great. Lots of good flavor. I didn’t have a cast iron skillet so I used a cake pan. I will be making this bread for gifts . Thank you for sharing this recipe.
Thank you! I was wondering what I could use if I don’t have a cast iron skillet.
Has anyone made it gluten free?? If so what changes did you make?
I made this for the first time yesterday, using GF 1:1 baking flour. It didn’t rise but I baked it anyway, and it was absolutely delicious! Closest thing I’ve had to real bread in years and great crust! I used dried rosemary and wished I had used fresh. If you use dry, I would double the amount. I baked it in a pie plate instead of cast iron.
LOVE THESE RECIPES!! QUICK.. EASY & CUT TOBTHE CHASE DIRECTIONS!! CAN’T WAIT TO TRY!!
I want to try this but don’t have cast iron skillet, just cast iron Dutch oven. Do you know if that will work?
Thanks
That’s all I use for this recipe which I have been making for years…a cast iron Dutch oven. The bread will turn out much more consistent than with a cast iron skillet. P.S. It’s the only bread I have in this house.
It should work just as well. I bake bread in my cast iron Dutch oven with great results.
Yes, a cast iron dutch oven is what i use for my artesian round loaves of bread. Works beautifully:)
What about High Altitude? Do you need to adjust the ingredients? I am at 6000ft in Colorado.
First time ever baking bread and its delicious. Thank you for recipeLj,
A good base recipe. Half the flour I used was whole wheat. I increased the yeast by half. I reduced the salt and added chopped Kalamata olives and sun dried tomatoes. Garlic was omitted.
I put in the cast iron skillet after 20 hours. It had risen a bit after two hours. It poofed up some in the oven.
I’ve made this 4 times, working on how much spices we like. In first rising stage, I don’t get many bubbles on top of dough but when I turn it over to shape it before the 2nd rising there are tons of little bubbles on the bottom. I let the 1st rise be about 16 – 18 hrs; hrs didn’t make any difference so I’m wondering if I’m taking too long on the 1st rise. I use the blue jar Instant yeast which is very fresh.
Love the crust, which will stay stiff if I cut one side, then put cut side down on cutting board for day or so; we eat it so fast that works. After 1st rise I put it on parchment paper with only a few turns to make a round, let it rise 2 hrs in bowl on top of parchment. Preheat Dutch Oven, drop dough on paper into it, bake 30 mins covered on lower rack. Remove lid, bake 10 mins more.
That sounds lovely, but I am looking for reviews for the actual recipe, not one that has been changed.
Delicioso y súper fácil de hacer
It was so easy, but so delicious. Loved it and passed it on.
I’ve made this bread three times now. Thought I might leave some tips for those that are struggling to get it to turn out right.
1. Measure the flour accurately, do not heap, tap or otherwise compress the flour when measuring it.
2. Measure the water exactly ( I usually never use my half cup measure, but it helps with this recipe).
3. The resulting mixture should be way too sticky to knead, with lots of hairy bits but honestly it doesn’t look like something that is going to wet rise and be covered in bubbles. Do not panic and add more liquid, it gets sloppier over the long rise time as the gluten breaks down.
4. I think that doing a reasonable amount of “ shaping” with some folding and manipulating of the dough and adding a bit more flour at this stage to stop it sticking to everything really helps with getting a good second rise.
5. If you want it to be nice and brown on the top I really think some kind of wash helps, otherwise can look persistently pallid despite being well cooked.
The resulting product is super soft and chewy and yum. Oh and I make mine in a loaf pan, not a skillet.
Like a number of you, after waiting a full 24 hours, I didn’t see many bubbles if any at all on top. That worried me because the bubbles mean the yeast is working. I went ahead and literally poured my batter into my pan anyway after flouring it to make it handle-able. I didn’t have a cast iron skillet so I used a spring form pan. I baked it in for 35 minutes and it was slightly doughy in the very center so I left it in another five minutes. It is very good and the crust is hard and crunchy like artisan bread. It didn’t rise as much as I think it should have but I still thought it was wonderfully good.
Delicious bread, but as a first time bread maker, I did some Googling to figure some things out, and there’s some things about this recipe that seems screwy to me. I don’t understand why I can’t just let the bread rise in the skillet that I’m going to bake it in instead of pouring it out of the bowl we had it rising overnight in and onto a flour dusted counter and it’s literally the stickiest dough I’ve ever worked with, it sticks to everything, it sticks to parchment paper, even, so the less you have to work with it the better. And then it says once it’s on the counter , poke it till it’s round but when it rose in the bowl it was round and if it rose in the skillet it would be round, too. And then it says put it in the skillet and cover it loosely for 2 hours and it should double in size but that’s just not true. It only doubles in size overall from when you add the flour in the water in the yeast together. According to what I read fast-acting yeast is typically done Rising it in a few hours. So it isn’t going to double in size again in two hours just because you poked it. And given that we’re using fast acting yeast which is done in one to three hours, I don’t know what the extra 23 hours is supposed to accomplish. Next time I think I’ll let it rise in the skillet for 3 or 4 hours and then I’m going to pop it in the oven and see what the difference is.
Tony, letting the dough sit for 18-24 hours is developing the flavor, like with sourdough bread.
Looks good, but I don’t understand one part of the instruction:
After keeping the dough in the room temperature for 24 hours, after you transfer it to skillet and it will still raise to an additional double size within the next 2 hours? You are not changing the temperature, only transferring it to the skillet, for additional 2 hours, right?
Paul, I thought the same. I have made it 4 times and always let in rise in the skillet/dutch oven I bake it it….works fine
I don’t own a cast iron skillet, can a different baking pan work?
I used a springform pan and it worked fine. I also think a cake pan would work as well.
Hmm, I followed the directions exactly and it came out very dry and hard. I’ll try again and lower the temp from 450 to 400. Could just be my oven.
The bread is delicious. We toasted it with butter. I had ripe tomatoes and made a tomato sandwich OMG it was unbelievable. Love it. Will make it many more times.
I made this easy to follow recipe and the bread came out delicious!
Easy and perfect. I made a seasoned dipping oil for it. I didn’t have cornmeal so I used some panko bread crumbs instead.
I admit that I used yeast that I bought in 2020 and have had stored in the refrigerator so I’ll take the blame that it didn’t really rise at all, but I will say the flavor is soooo good!!! I want to try this again with a fresh packet of yeast.
This recipe is easy and tastes great!!
Has any one tried this with a gluten free flour, such as cup-4-cup? My son has celiac disease, but I’d love to make this for Easter Sunday?? thank you,
I’ve not tried this recipe yet. I will; looks tasty! Being a bread maker (for 25-plus years) of mostly sourdoughs, I did have a friend with Celiac’s who was a willing tester of sourdough. She said that, unlike regular yeasted breads, she was able to tolerate the sourdough much better (though not completely).
This is such a wonderful tasty . I’ve made 3 loafs in my cast iron
My question is, can you bake it in a loaf pan? Using the same temp & time?
Was easy to make and smells great but when I cut the bread, the inside was light brown and not white. What did I do wrong?
Made the dough yesterday, woke up to a great bubbly rise, was a wet dough, my house smells amazing had a slice with butter and now making tomato sandwiches! So easy , simple, and I’m no baker ! I never made bread that worked out, I’ve been trying and failing- this was the winner! Thank you for sharing!
Please, can you let us know what the nutritional value is, maybe per 1/2 inch slice? Or perhaps the whole loaf? This bread is so incredible!!
Add up the calories of all ingredients… figure out how many slices you can get, then divide that number of servings by the total calories.
Can you let it slow rise in fridge before I got to bed? I’m new to this wasn’t sure if it should be left out. I live in Louisiana it’s hot. Lol
Omg! This turned out exactly like the pictures! Superb crust and beautiful fluffy texture inside! The only thing I did differently was brush melted butter on top when there was only 5 minutes left of baking. The baking time was exactly 30 minutes and the bottom crust was perfect! It was DAMN DELICIOUS! 🙂
This was so easy and so delicious! I don’t have fresh Rosemary so I ground up some dried Rosemary and it worked like a charm. 5 stars from this family!
Hi, can I use polenta instead of cornmeal? Thank you!
I might suggest semolina flour as a good replacement. That’s what we use as a base on pizza peels when we make pizza. It is a wheat based flour.
What are the odds he has seminola flour if he doesn’t have cornmeal?
Just Google cornmeal substitutes. I used oat bran, worked fine.
Polenta is course cornmeal!
This is the most delicious bread I have ever made! Always a winner at my table. Thanks for the incredible recipe!!!
Very nice bread! First time and it was awesome. My wife (who is also Korean ^^) and I both enjoyed eating it alongside lunch fresh out of the oven. Thank you for this recipe – it will definitely be a staple in the years to come.
I am not a novice baker and I was excited about a kind of “mix it & forget it” bread recipe. I mixed it yesterday, covered it with plastic wrap and set it aside. Peeked at it occasionally and it was beginning to form little bubbles and pockets of airyness. I could smell the yummy garlic and rosemary in my kitchen. I was excited to get up this morning and finish my loaf. When I removed the plastic wrap, I was surprised at how sticky and wet the dough was. I could literally pour my dough onto my floured counter!! It was almost like my dough became the consistency of my sourdough starter. I will bake it but I’m sure it will not rise. It will probably end up like focaccia bread. There is no shape or firm to my dough. Smells good though. Not sure what went wrong. I will try it again but not let it sit for that long. Maybe only 6-7 hrs.
check the date on your instant yeast, it must not be past the expiration date, how do i know? it happened to me the first time i made it. i bought fresh instant yeast and it has worked perfect each time now and i’ve made it about 8 times since. your bread will still taste amazing this time even though its a little flat.
Same thing happened to me. I could pour it onto my bench and it is not rising at all. I actually went to the shops to buy new yeast for this recipe as my old was was almost out of date and I wanted to play it safe. Could it be a temperature thing? Or did I buy a bad pack of yeast?
Looks delicious and easy. Adding to my must try list.
Very good artisan bread with that crispy crust. I’m having a hard time tasting the rosemary. I get black pepper very strongly and garlic but not the rosemary so much. I did have to use dried rosemary instead of fresh so that may be the difference. When I cut into it I thought it wasn’t done because it was so moist but it did spring back when I pressed into it.
I don’t have a cast iron pan, other options?
My kids and I LOVE this bread. It doesn’t last long at our house.
Ha ha ……. I have to laugh, because I made the dough yesterday afternoon, I followed the recipe exactly and it seemed to be getting bigger in the bowl I had it in; after the 24 I got the recipe out again and when it said to make it into a ball, I looked at it and thought, there is no way I can make this into a ball, but being persistant as I am, I poured it out onto the floured counter top only for it to be a sticky blob that refused to become the ball it is suppose to be …… long story short, it made it into the iron skillet with the oil and cornmeal covered with a towel ….. will update after I bake it.
I just noticed …… my yeast was expired July 2021 – todays date: 12/13/2021
*** UPDATE ***
After baking this, it turned out beautifully!! It is soooo delicious. After it’s baked, the outer crust is hard and crunchy, which is awesome, but if you want a softer crust, put it in a tupperware/plastic container.
So darn good, way better than other artisan breads.
I just put mine in the oven. I had the same result as you; I poured it into the pan. The rosemary and garlic smelled amazing! Hopefully mine will bake up as yours did.
So good. Absolutely love this recipe.
First time to try to make this bread, hopefully it work well.
Comment again later for the result.
Made it and it was delicious except it was very hard when it was freshly baked from the oven. Kept it in my Tupperware and eat it the next day with butter, and that’s where it was very soft and moist when it cools down. I reduced the salt and it was perfect taste.
What kind of plastic container or Tupperware do you use for bread? I’ve been hunting everwhere for one that is just the right dimensions for a homemade loaf of bread.
Mine disn’t rise either. And it was a bit too much garlic for my spouse. But will make again after checking my yeast (or may try active yeast)
Do you use a lid on the skillet?
Before I make this – the recipe states to place dough into prepared pan. What kind of a pan should I use and how do I ‘prepare’ it?
All I have is dry active yeast. Can I use that instead of instant yeast?
Can you make this bread with white whole wheat four & with a sour dough starter?
In this case, a prepared pan is one that has been lightly oiled and dusted with cornmeal–as stated in the recipe.
My bread didn’t rise. I used instant yeast… the recipe called for room temperature water which is what I used. Should I have used warm water instead?
Same for me, no rise over night or once in the black skillet. In fact, I ended up pouring mine into e skillet. It had a great flavor but was tough.
Not sure what I did wrong but I am interested in knowing so I can try again.
Made this twice, both times it turned out great and was very easy. The second time I added a touch more salt and rosemary, which I preferred.
I am wondering if I can turn them into small crusty rolls? I assume it would be mostly the same except a lessened bake time? Any advice?
It turned out perfect, I just think it needs more salt and rosemary so next time I’m going to rub some kosher salt to the outside right before baking. And I’ll add more rosemary to the dough batter.
Agreed, I added more rosemary and salt the second time I made it and it turned out even better.
Help! I just mixed up the dough, and it has a consistency (to me) like a batter! Is this normal or should I put in a little more flour?
Can you make this in bread machine?
Omg. I made this. First time ever making bread and it came out perfect! It’s literally better than from the Artisian markets. I am going to make it all the time. F*^?king amazing. This is the ONE!
Can I bake the bread in a bread pan? If yes, then for how long should I bake it.
Thanks
Can I make this with Bread flour instead of AP?
Tasty bread and decent texture, but it does not rise on the second proof. Made it multiple times multiple ways with no success.
I use a Dutch oven for baking bread. When I am through mixing dough I place the dough on parchment paper in a SS bowl covered with saran wrap to rise. When ready to cook heat Dutch and lid to450 add dough parchment paper and all to the DO, bake according to recommend timing. Using a pin thermometer the bread is done when internally it is 190-195 degrees.
Trying this today for the first time. Fingers crossed.
Wish you have video / Photos of the process too. To cross check.
It didn’t rise as much as I expected. Tasted nice but all I got is a #flatbread 😀
I put 2/3 AP flour and 1/3 wheat flour. I didn’t get the rise because of that? Someone please tell me.
TIA
I added one tablespoon of wheat gluten flour (Bob’s Red Mill Vital Wheat Gluten Flour), because I made the loaf half whole wheat and half white. On the second proofing, I put the covered bowl of dough in the oven, with the oven turned off and only the light on. (The oven is then about 80 deg, so a good proofing temp.) This usually helps the dough to double in size.
SOOOO delicious! I love homemade bread but some recipes take so much work. The only bad part about this bread is that you have to wait 24 hours from prep to eating it, but it’s worth the wait!
Crazy simple to make and it’s delicious! If you can find rosemary that’s ground up (I found some at Walmart) it makes things easier.
I baked this bread 4 times now. I have it down! The first two times I made it with garlic & rosemary but the last two I used garlic, sunflower seeds and everything seasoning. Each time I added 1T of sugar as that helps the dough get more bubbly and in my oven, 18 1/2 min is the perfect bake time 🙂 yea!
Did your dough rise in the iron skillet? Mine did not. It is going to be very thin bread.
This bread has a very good flavor but mine did not rise.
I didn’t use a skillet, I just used a round metal cake pan and it came out perfect!
How is this bread supposed to be baked? Covered with a lid? Or uncovered?
I’m making this bread as I type. The dough, although “sticky” isn’t very wet. I’m having a hard time envisioning a surface “dotted with bubbles”. Am I destined to have a failed 1st time bread making experience?
I really like this as a base recipe. I didn’t care that much for the rosemary garlic bread. So next time I skipped the rosemary and garlic and put in fresh basil and 1 tablespoon of italian herb spices and added 1/2 cup of pumpkin seeds and sunflower seeds. I really liked the bread and could give it away to friends. I like this bread recipe as a dunking bread for soup.
Question – can you use regular yeast? I cant seem to find instant yeast anywhere right now. Humph.
So I made this with regular active yeast, but I activated the yeast first with some of the water, mixed it up, and then added it to the flour. The bread was delicious!! I can’t wait to make it again.
Not a review, as I haven’t tried it yet, but I was wondering about using a convection oven and what kind of adjustment I should make for that. Looks divine, and I bet it creates an intense, heady aroma!
This was good and easy – 2 definite pluses for a recipe. However unless I missed it somewhere – WHAT is the nutritional values for this bread?
By the way, I have baked it in the cast iron skillet, as per the recipe. I have baked it in an oiled-floured Corning Ware Loaf pan in a 400 degree oven; I have baked it in a cast iron Dutch oven with a lid in a 400 degree oven; and yes, preheat the oven to 400 or 450, with the lidded Dutch oven prior baking, being very careful when handling and dropping in the dough…very hot.
I’ve been making this bread for years. It is very forgiving. Sometimes I go 15-hours; sometimes 24+ hours depending on my time. I use different herbs and flavoring; sometimes nuts. If the bread is wet when it is turned out on a floured surface, just sprinkle more flour; keep hands floured when handling the dough. After baking, if it is hard; let it cool and put in a zip-lock. The next day it will slice wonderful. It’s rustic; be creative. Enjoy
Made this and it came out wonderfully! Nice crunchy outside with soft airy moist inside. Super easy. It was my first time making any sort of bread and now I want to try more variations! I agree it’s a sticky mess when transferring to skillet but did my best and it turned out fine.
Made this recipe and it delivered. A gorgeous loaf of tasty, aromatic Rosemary bread with a nice crisp crust. I will definitely make it again.
Delicious recipe! Truly restaurant quality bread!
Can this dough rise in the instapot on the yogurt setting?
I’ve been wondering the same thing. I’m going to have to try it using the Instant pot to reduce the rising time and see what happens!
Excellent! has anyone tried to make a pizza with this recipe?
The rosemary garlic taste worked better than I thought it would, and perhaps the long rise made for a better web, but it didn’t rise much, perhaps due to the wetness.
Amazing. So easy. Yes the dough is quite sloppy when you turn it out onto floured surface but it all works out in the end. Crusty outside, chewy inside. Delicious!
I have made this recipe 3 times, the first time it was the best thing I’ve ever made in my life, the other 2 times, the batter is soup and I can not figure out why.
Did you make it at a different weather condition (humid or dry for instance) as opposed to the other two times? I know the humidity and dryness can affect stuff like this.
I’m not going to leave a star review because I just wanted to leave a comment. For anyone that’s having a problem with this recipe, it might be your yeast. I’ve tried it twice now (and failed) and didn’t know there was a difference between active dry yeast and instant yeast. Oh, well. Lesson learned. Off to the store to get me some instant yeast to try it once more.
Hey this recipe looked so awesome and I tried it to the T, but I don’t know why my bread spread a lot while baking and it became too chewy too. I let it proof for 19 hours and once got bubbly on the top transferred it to greased glass oven proof square pan for the second proof for about 2 hours. Baked for 50 mins as the crust wasn’t even becoming pink after the 40 mins timing in the recipe. The crust didn’t brown at all and became too chewy. What could have happened? Please help me as I would love to have a bread looking so awesome like yours!
PS – I am in Mumbai, India!
After forming the dough, put it in a dutch oven with the lid on for 40 minutes and the dough will rise up instead of spreading. Then finish the loaf with the lid off for browning the crust. It should take 15 to 20 minutes to brown. Keep an eye on it.
Great additions to the no-knead recipes from NY Times. Your combination of garlic and rosemary is delicious. And I never would have thought to add the black pepper, a nice twist!!!
I tried it in the open iron skillet but had much better crust when I baked it in a dutch oven with the lid on, which had been brought up to the oven temperature first, before baking the bread. This way the steam is retained and makes the crust so much better. For variety, tried it with roasted garlic vs fresh garlic. Good both ways.
Hi!
I loved your insight about the Dutch oven. Did you preheat the dutch oven in the oven while it was coming to temperature? Do you leave the lid on for preheating? Also, did you line your Dutch oven with parchment paper?
SO grateful for your insight!
Hi, a quick question: my Dutch oven is enameled, any it’s highest recommended temperature is 400 F. In your opinion, could the recipe work if I bake at 400? For a little longer time perhaps?
Hi I have a LeCreuset dutch oven and what I do is to place the dutch oven and lid in a cold oven and preheat the oven for about 20 minutes at 450. Then take out the hot dutch oven, put dough in, cover with lid and reduce the temperature to 425 and bake.
I make this bread all the time because of its flavor and it is SO easy to make. However, this dough is awful to work with as it is sticky and wet, getting your hands a mess. So worth it for the minimal ingredients and end result! Easy for beginners
This sounds yummy! Can I bake it in a Dutch oven?
Delicious.! Great recipe and so easy
This is the first recipe I have made that doesn’t call for a bit of sugar . It’s rising now so we will see .
As I have been making bread and bread products for many years. I loved this recipe. It’s easy and although it takes 24 hrs. It works. Because I wanted a ciabatta type loaf. I left out the rosemary and garlic. Did use only 1.5 cups of warm water. Love the idea of using my 10 “ cast iron 100 year old fry pan.
I have the dough rising right now. This is the fifth time I have made this recipe, very doable. Smells heavenly,
Taste even better! Definitely a favorite in my home!
Do you have anymore like this one?
Have you tried any other herbs? Husband not a huge fan of rosemary. Thanks
One of my favorite bread recipes and you don’t need any special equipment to make it! Easy, just like she promised – and delicious! I love the texture, and the rosemary flavor is just right. It creates a nice sized loaf, with a slightly firm crust. I have to keep sharing this recipe with family members who I have served it to – with soup, salads, etc…
Just pay attention to the instructions because it should sit for 24 hours after mixed, with another 2 hour rise time required the next day when you bake it.
Easy-peasy. I loved that you don’t have to knead this bread. The most difficult part is timing it (i.e., you have to plan ahead and time it to your meal). Mine didn’t rise much once I had transferred it to the skillet, but that wasn’t a problem, and next time I would go heavier on the seasonings. But really — just yummy, and I can’t wait to make home-made bread with little work next time the family comes over. Actually, the fact that you need to do most of the preparation the day before makes it perfect for company.
Made it today and it came out fantastic! I’ve been making sourdough during this pandemic so I was used to shaping a wetter dough. The only thing that I changed was doing the second rise in a banneton and baked it in my Dutch oven on parchment (same as sourdough)
Thanks for the recipe!
I was really looking forward to this bread. I had the recipe saved for awhile. Just like the last post, in the 24hrs, it had the bubbles and doubled in size. It was a wet sloppy mess so, it was impossible to form any sort of ball at all.
After placing in the skillet to rise for the 2 hours as directed, it didn’t rise anymore. It spread out into a thin sloppy mess in the skillet! During the baking, it did not rise at all. It also has little color. Not appealing as I thought it would be. Sure did not look like the photo. When done, it was like very hard Ciabatta bread that was stuck to the pan and couldn’t get it out. Guess I lost a lot on this one including the pan. I wanted to leave zero stars.
I had the same problem.
That’s what happened to mine!!! I don’t know what I did wrong. Very disappointed.
I followed the recipe to the letter…. twice… !
First time waited 24hrs, it had the bubbles and doubled in size, but was a wet sloppy mess, impossible to form any sort of ball at all. I put it in the skillet, it didn’t rise anymore, over the following 2hrs. It only spread out into a thin sloppy mess in the skillet. I cooked it and it rose a tiny bit but was more a ciabatta type bread than an actual loaf. It tasted ok, it was quite heavy, I think I’ll add more garlic next time. On the second attempt I tried with less water… but the result was exactly the same. It’s an impossibly wet dough, which will not form into anything other than the shape of the skillet. It doesn’t rise at all after the 24hrs, so I saw little point in the 2hr wait in the skillet before cooking as it does nothing in those 2hrs. Maybe I need to use more Instant yeast than is suggested? I don’t know what others are doing who get a perfect loaf? I followed the recipe to the exact letter.
Lara – I also have found this dough to be really difficult to handle (i.e. form into a ball), and you’re right the dough is kind of like a blob that flattens out into the shape of the skillet. I didn’t like the shape of the cooked bread, so I explored some good alternatives…see my review below. I stopped touching the dough at all, and I don’t use a skillet and it’s really great! Good luck with your next batch!
I’ve been using this recipe on a regular basis for about 8 months now. Here’s what I’ve learned along the way…
1. This bread is PERFECT. You simply cannot screw it up. Trust the recipe. It’s very forgiving.
2. You do not need a cast iron skillet, or skillet of any kind. You can use one, but can absolutely use loaf pans instead. It turns out beautiful.
3. You dont need to touch the dough at all. It is very sticky and (IMO) too messy to be handling. I mix all of my ingredients in a glass bowl with a sturdy silicone spatula…cover with saran for 24hrs…then using the spatula, scrape the dough out of the bowl directly into a prepared loaf pan, cover for the recommended 2 hrs with a towel, then bake.
4. Cornmeal is a nice touch and tasty, but unnecessary. I find it a bit messy when slicing, and have been omitting it for a while. If your pan/skillet is prepared with cooking spray, like PAM, you’re fine.
5. This recipe can handle many variations…I toss a teaspoon of garlic powder in with the dry ingredients…sometimes I toss in some Italian spices and a little asiago cheese. Same bake times, same process, same great results.
6. Just prior to putting the pan in the oven, I brush the top of the dough with a little egg wash, and sprinkle with parsley and kosher salt. Again, totally optional but looks shiny and pretty.
I don’t see a place to upload pictures, but if I find one, I’ll do it.
This is a great review & very helpful. I make this bread a lot and I completely agree!
Thank you Chicago mum. Your description is very helpful…. it is giving me courage to try this out.
Hello!
You’re review was amazing thank you so much. I’m wondering if I can use a Dutch oven. Would you cool it covered? Also my dough was very dry and not all of the dry flour was incorporated when mixing so I added more water. About how wet is your dough when you first mixed it? Should it be dry and stringy or a wet loose ball?
A Dutch oven should work just fine. I wouldn’t cool it covered, that could trap steam and make it soggy. I actually pop my loaves out of the pans immediately and cool the bread on racks. That’s just a personal preference, though. The dough should be a wet sticky mess. There are definitely times when I feel like the flour isn’t absorbing the water as well, and I just keep stirring and forcing the incorporation with my spatula. One thing that’s important in all baking is don’t scoop your flour into your measuring cup. Spoon it in, instead – leveling off with a butter knife. Sometimes when flour is scooped, it gets more densely packed into the measuring cup, and results in more than the recommended amount being added to the recipe. Cheers!
Awesome , thank you. I want to make this so I can offer it in my bakery!
This is DELICIOUS!!!! And so easy. Loving your website. Have made several recipes since I found it. Thank you.
Do you have to use a cast iron skillet?
This was delicious and easy. The hardest part was waiting to eat it!! Wondering how I can make croutons from my leftovers?
Turned out great! First attempt in many years making yeast risen bread. Dough was very sticky & a bit hard to work with but the crust, texture, and flavor were wonderful!
My bread did all the rising in the 18 to 24 hour stage. Was able to put on counter and form into a round ball, but it did not rise anymore in the pan as directs suggest. All the rising and bubbles on top happened during the first phase. The crust was super hard. I was excited to try because I love the recipes here and it was my first homemade bread ever. lol. Not sure what happened, but had to throw away.
I don’t know how people could end up with anything less than spectacular results…followed the recipe just about exactly and it came out phenomenal. Only change I made was I omitted the garlic. The dough may feel a little less formed than what people may expect but I’m guessing that is what makes it have such a lovely crust with such a chewy and soft center – perfect bread! I would use this recipe as the base for many variations.
Like so many others, I followed the recipe exactly. It rose (21 hours) beautifully and bubbled. On removing it from the bowl to shape…there is no way. I poured it out of the bowl. It was like trying to shape a bowl of porridge. It resembled a pie. If I bother to try it again I will maybe use less water.
That’s about as accurate of an experience that I had 🙂 It tasted great though!
Favorite bread recipe! Currently baking up some burger buns
Same recipe?
The first time I made it, the dough was way too wet. Didn’t rise well but still baked it and tasted great. The second time, I added the water slowly and stopped just before it got TOO wet. I used closer to 1 1/4 cup and it turned out great.
Just made my second loaf and will serve it to company . Made as directed EXCEPT I roasted garlic cloves, cut them up small and mixed in with the flour yeast mixture..Perfect marriage and a keeper:) It’s Damn Delicious
Wow!! So good!!! I was a bit hesitant about this recipe. I was sure something was wrong up until I baked it. It came out so good! Very easy and very good! I could eat the whole thing and no butter is needed it’s so flavorful! I would highly recommend!
Great recipe. I live in China now and finding good European bread is nearly impossible. Their bread here has a sweetness that we in the west or in Europe do not . I make this bread plain and the rosemary version. I have to use dried rosemary and and soak it in warm olive oil, but it works fine. This is the perfect easy bread for tasting the oil from the press in Italy, after a few days of picking olives and waiting at the press for the first oil to appear, then sit with a loaf of bread to dip and taste the new harvest.
Thank you, Mark
Can I make this in a bread maker? Thanks.
This is the most fantastic bread ever! I bake it in my cast iron Dutch oven and it bakes beautifully! It tastes like the bread I have had at a plantation B&B in Louisiana. They serve it with maple flavored butter! Heavenly!!!
Fantastically good!! I took care of when adding water to the ingredients, based on the comments I read. I added one cup first and stirred it in. It was rather dry, so I added the other half cup. It was perfect. Exactly the right kind of sticky that I expected. I baked it for 30 minutes, took it out of the oven, melted a little bit of butter on top and added some fresh rosemary on top, then put it back in the oven for about five minutes.
I’m enjoying it right now with a glass of Chianti and no butter on the bread, just fresh warm out of the oven. So flipping good !
I made this tonight. Amazingly good!!
Based on the comments, I added water very slowly to the flour as I made the dough. I added 1 cup first and stirred it in. It was very dry; I added the remaining .5 cup and it was the perfect level of stickiness.
For baking I pulled,the bread out at 30 min and melted some butter on top then sprinkled some fresh rosemary. I baked it for 5 more min. So, 35 min total.
I’m eating it as I type this.no butter added. Eating is straight. Wow!! The butter toPing I added when baking give it the perfect flavor. I love the pepper seasoning…give it just a little bite. This is a new favorite!
Tried this recipe. The dough was extremely sticky and runny as many of the comments suggested. Not sure what went wrong, I kneaded it with more flour to make it a more manageable dough. turned out pretty ok after that and tasted pretty nice. 🙂
My family LOVES this bread. I’m currently making it for the 3rd time, and it smells yummy! For those having a problem, I’m curious as to the type of yeast and flour they are using. I’ve never experienced a problem. Delicious!!!
I followed the recipe perfectly. After 23 hours the mix had bubbles all over it. I thought the mix was ready for the next step. It was too liquid, did not form a dough. Very disappointed.
Will try again. I think this recipe needs more yeast, not just 1/2 teaspoon.
I’ve got the same result, very wed, couldn’t shape to a dough at all. But I baked it anyway, it smelled great 🙂
To everyone here that g s a sticky dough….. that is actually what you are supposed to get. You end up with a very wet and sticky dough that will not hold its shape nor shape up like a regular loaf of bread. Just kinda pull the sides to the middle to get a Circular like loaf ( using floored hands ) and pinch it all together in the middle. Bake seam side up. I make this type of bread a lot. You need to be careful with measuring water and flour well.
I added more flour and am waiting for it to rise now. I hope it turns out. Mine was so what I wouldn’t have been able to form a ball.
This is the first bread recipe I ever tried baking and it remains my family’s favourite! Thank you. Just wondering if it would also work with rye flour instead of all purpose flour?
Delicious!! My family and I love the flavor of this bread. I did do some things that was different. During the rising time, I did gently fold it every 3 hours or so within its bowl and would recover it and repeat through the rising process. When it came time to transfer the dough to the skillet, I rolled it on a floured board and then I let it sit in the skillet for another 12 hours. I did not add the corn meal to the bottom of the cast iron skillet, but I did make sure it was nicely conditioned. When it came time for baking, I brushed the top of the dough lightly with garlic olive oil. I also added a tray at the bottom rack with hot water for added moisture. This recipe is very time consuming, but worth it for us. Will be making it again, but I think I’ll try making it into a different shape cause it does come out kind of flat. Still a win for us!!
My go to bread, my family and I love this bread, it’s so easy to prepare and bake. I make this bread once a week.
Question: The recipe doesn’t specify when to put the veggie decor on. Can you do that before you put it in the oven or do you decorate part way through baking?
I think you might be commenting on the wrong recipe? This is for Rosemary bread. 🙂
This one of the easiest breads I’ve ever made and so delicious! My only problem was that it didn’t rise so it looks just like a layer cake! Oh well, it’s still delicious. The rosemary and the garlic are awesome!
I made the bread and baked this morning. When I went
To cut it the crust was hard to cut and very chunky! The bread it self was very good. It also did not have the same color as the picture. What did I do wrong?
Amazing recipe- thanks for sharing with us. It came out so perfectly when I baked it in the Dutch oven. Nicely hydrated and tastes Yumm with Garlic, pepper and rosemary. Next time I am going to increase the garlic and rosemary a bit more
I have a question. After the 20 hour proof, I put it on the lightly floured surface. I was quite liquid-y, not possible to make a ball. But I have put it in the iron skillet anyway for the 2 hour proof. Was your dough liquid-y or it came together as a ball ?
Mine was the same! I baked it anyway and it looks for like a cake of cornbread in thickness. Less like a loaf. Still tasty and good texture but no way I could form it at all!
SAME!!!!!!!!!!!!!!
Just made it and same results. I’m thinking it needs more yeast and maybe a bit more flour. Ill try that next time. Mine is currently baking. We’ll see….
Had the same issue (too wet to form a ball after proofing). I proofed the initial wet mix in the fridge for around 20-22 hours (never did develop much in the way of bubbles or rise much). I added a little flour to the proofed mix in an attempt to solidify it up a bit before baking … but didn’t want to chance overdoing it so it was still pretty loose. Instead of using a cast iron skillet I decided to bake it in a 4-1/2 quart enameled dutch oven (450 F. for 30 minutes lid on, last 15 minutes lid off). It didn’t rise as much as the photo above nor was it as airy as is shown.
WITH ALL OF THIS SAID, THE RESULTING LOAF WAS VERY TASTY and I think I will be making it again … but will probably follow the lead of others and add the water more slowly while mixing and stop when the consistency isn’t as watery before throwing it in the fridge.
I think putting it in the fridge would inhibit the yeast – directions say to let it do it’s thing at room temperature.
Currently making, on my second rise in the cast iron skillet. I used instant quick rise yeast..is that the same? I still did the 24 hour first proof, it deflated a little when I looked this morning….is that ok?
This was delicious! We normally buy this weekly from the grocery stores bakery but this is a much better and homemade option! My son has already had 3 slices as a snack! Thank you! Question – how do you get the shiny and lighter outer crust? Did you do an egg wash or oil before baking ?
Fabulous bread and so easy! I make it every week because it’s actually addicting. I don’t buy the ciabatta bread at the grocery anymore. I make this. As to the recipe, relax, it’s so easy …. just follow the recipe. One note: I did use 3/4 tsp garlic powder to replace the 3 cloves of garlic during the stay-at-home orders. I’ll be making this recipe for years! Thank you for publishing!
Could I make this with whole wheat flour please?
I have a question. I would like to make this recipe but I do not have a cast iron pan, is there something else I can use?
I made a double recipe but didn’t have 2 cast iron skillets. So …. I put one in the skillet and one in another pan. Viola …. it worked just fine. Don’t let the cast iron skillet keep you from making this fabulous bread. However, a cast iron skillet is a valuable tool for your kitchen toolkit!
Naturally, I screwed up a foolproof recipe…
I halved the recipe, but didn’t make other modifications. The first proof was fine, but the dough was very liquid and runny, so I added some flour as I was shaping. During the second proof, it spread on the skillet instead of rising up, and barely rose during the bake. End product is crunchy and tastes decent, but very dense with no large air pockets as pictured… Should I have resisted adding the extra flour?
Absolutely delicious!!! It was so easy to make. The most difficult part is planning ahead in order to have it for dinner. Since I’m thinking about it, I’m going to make it again right now.
I made this two days ago, it lasted about 45 minutes and was gone. LOL. I also tried this https://www.jennycancook.com/recipes/2-hour-fastest-no-knead-bread/
It was done in two hours time and tasted as good! Take a look, it came out amazing. (this time I hid it, want to make sure I get more than one slice this time!!!)
This is a fantastic recipe and very easy to follow. I have never made bread before and this turned out perfectly. The crust is crispy and the bread is very soft inside. Will be making again!!
As a first time bread maker I was a bit nervous as to how this would turn out. I followed the directions completely and wow, I was surprised. My bread turned out just like in the picture and it was Delicious! Going to have it toasted for breakfast, today 🙂
Thank you so much for this recipe, I’ll be making it again and again and sharing with others!
I made this bread the first time as written. It was DELICIOUS!! This time around I’m currently making it with sundries tomatoes and basil. Pretty excited. Thank you for the wonderful easy bread recipe!
Bread was easy to make and had a great taste.
Next time I make it though, I’ll reduce the oven temp or the bake time as it did get a little over baked in my oven.
I think I blew the recipe as it was left to proof too long and had water in the bowl bottom. I added about a cup of flour, just until I could get it into the skillet and put it in the oven. It is crusty on the outside with a tender even crumb on the inside and tastes great.
Next time I’ll make it early evening and bake in the morning. It is a very forgiving recipe and as easy as touted. Yummy!
Absolutely delicious and so easy ! I added more garlic and rosemary. Freezes beautifully and reheats well. My family loves it!
Can dry rosemary be used ??
I made this bread for Easter and had no issue with the recipe. The dough was fine and when baked the crust was perfect. The bread moist and flavorful. Easy instructions
I’ve never made bread before, but I decided to get on the quarantine trend this Easter! I think I messed something up because it was pretty gooey and never ended up rising, but I went ahead and baked it and it turned out so well!! It’s so incredible easy and is so scrumptious
I tried twice and failed , because of quarantine I was only able to find active dry (I do hope the authors amends the recipe with photos of each step and conversion if rapid rapid not available)
Set aside for 21.5 hours and rose two hours the first time – proofed yeast , used 25% more active dry .
Never rose and raw in middle .
Second attempt proofed amazing 2 tsp active dry per some
Of the comments , set aside 24 hours , used warm bread proof drawer and Stove top still didn’t rise . But cooked in middle . This tastes so good . But I can’t figure out – I live in New Orleans – should I have set aside less time , proofed for only an hour ??
Thanks
Was your bread really flat, or just kinda spread out too much? I found that when I tried this recipe, my dough didn’t have a great shape to it. Ie – when I put it the raw dough into the pan, it was kinda round but spread out a bit, not getting any substantial rise in the second proof.
In the oven, it rose a bit and was fully cooked, but definitely didn’t have that lovely boule shape that I expected. I think the “gently shape into a round” step might actually involve more shaping that I realize. When I try this recipe again, I’m going to try some of the folding techniques to shape it (such as https://www.kingarthurflour.com/blog/2018/05/31/shaping-a-boule).
Maybe this will help you too!
Thank you, the second attempt ,it was not as wet but definitely not dry enough to mold into a ball, maybe if I used a smaller skillet, like 8 inch and if I can ever find rapid rise yeast. Thanks for the input!
Hi Christina, I have the same experience—it’s wetter and shaggier than the Lahey no knead recipe yields and also doesn’t rise in the second proof for me. It raised a tiny bit more when I baked it in my dutch oven. I always struggle with wanting to add lots of flour when trying to mold it into some kind of shape but don’t know if I’m supposed to.
Would be good to mention the adjustments for high altitudes.
If you use active dry, you need to take some of the water from the recipe and add it to the yeast before adding it to the rest of the ingredients. Active dry yeast needs to be re-hydrated before it can be used. I had the same issue. For this recipe you need .625 tsp active dry yeast (rehydrated) – 1 tsp of instant yeast = 1 1/4 tsp active dry. Hope this helps and you give it another shot – it looks so good.
Thank you Stella!! Now I know why mine did not rise..I used active yeast instead of instant
This was my first time making bread by myself. It turned out perfectly, and there was none left after dinner. This is now my go to recipe. Can’t wait to make more!
Never having made bread before, this was my first attempt. I used regular yeast instead of fast rising yeast and followed the recipe as if I used the fast rising type. It turned out perfectly!!!!! I look forward to baking bread more often due to the success of my first try….cheers and thank you
I have only active dry yeast to use and was wondering how that would work. Did you use the exact same amount (half teaspoon) and did you dissolve it in water before adding it to the rest of the ingredients? I really want to try this recipe but haven’t been able to find instant yeast!
Thanks for the great recipe!
Garlic inhibits yeast, so this may be the reason many people are having problems with this recipe.
I tried this recipe and the first time it turned out amazing! It was so easy and was one of the best breads we ever had. So I made another one the next day! This time, I added some other herbs because I was serving it with tomato basil soup. We will keep making this bread. So easy and so delicious.
I love this so much. I made the bread for the frist time and I did so well with the instructions. I ate the hole bread with my mother in less than 2 hour. Love it. One day I will do it again. It took forever to make but it work.
Amazing!! I absolutely love this recipe and just made it for the second time. I am a big rosemary fan so I added a tablespoon and a half and more garlic. The outside is super crunchy but the inside stays soft and delicious!
In the process of making this! So far so good (fingers crossed). Will likely share updates on how this turns out.
The dough is currently in the second rise after about 20 hours for the first rise. Wondering if folks have any thoughts on creating a steamy environment in the oven, as I’ve heard this does good things for bread. I don’t have a Dutch oven, but I was thinking of adding in a tray filled with water on the rack below my cast iron skillet while the bread bakes.
Has any tried this? Would that help or hurt in this recipe?
Bread turned out really tasty, though definitely not as beautiful as in the photos. And I tried the water-in-a-tray thing…not sure it did anything at all but it didn’t hurt.
My only thing for this recipe is that when I try this again, as I noted in a reply to another comment, I’m going to more actively shape the dough into a round. I’m hoping this will give it a better boule shape.
Okay so after looking at this recipe 40 times on Pinterest I have FINALLY made this bread! Turned out soooo good! I’ve eaten so much of it already! I let this sit out for about 22 hours and ended up proofing it for a little over 2 hours after sticking it in my cast iron. I didn’t have any issues with the dough being too watery- just added a bit of flour to it when I took it out of the bowl.
I ended up turning the oven on and letting the pan sit on top to get it a little bigger. Absolutely love how easy this recipe was! I also used dry rosemary cause I didn’t have fresh and still love the flavor, just a little milder. Thank you so much! Deliciousssss
This was my first time making bread. It turned out wayyy better than I could have ever imagined. It was pretty ooey gooey through the whole process but I just followed the directions and hoped for the best. My first proof was 20 hours then my second was 5. I pretty much ate the entirety of the loaf within 5 hours of making it. I can’t wait to make this recipe again. I am shocked at how well it came out. Thank you so much for this recipe. It gave me hope for my bread making future.
Honestly, I was concerned at first. It wasn’t until the second rise I was confident that it would turn out. Delicious!!!
This was a great recipe and thanks for sharing! Mine turned out great!
Just reading the comments I noticed there were three mistakes people seemed to be making.
1. Not enough water.
You may want to add more water if you don’t think the dough is wet enough. Mix all the ingredients together and slowly add a 1/8 of a cup (add until it’s a wet dough but you might not need all of the extra water.
2. Wrong yeast.
It’s ok if you use a different kind of yeast, but you will need to follow the instructions on your packet of yeast. Some yeast strains require a starter (add your yeast to some warm water and a 1/4 teaspoon of sugar to activate). You should not need the full packet of yeast in this recipe. Please keep in mind that you should adjust your water content slightly if you need to activate the yeast (for instance, activate in 1/2 cup of water, but then add the other remaining 1 cup in later, to keep true to the recipe).
3. Too much water content.
If there’s too much water in your dough, you can add a little bit of flour and knead it (a little) in to have a better consistency. Please note that for this recipe, the dough is supposed to be pretty wet when proofing. However before you bake it, take it out and roll it onto (onto not roll out) some sprinkled flour to give it some shape.
I actually missed the part about sprinkling the cornmeal into the pan and added into the dough instead, which added some texture. But mine turned out great, and hopefully any mistakes you make will turn out great too! Oh well, you live and you learn to bake for another day.
I haven’t made this yet but was wondering if I could use Jiffy Corn Bread Mix.
Haven’t made bread yet, but wondering if bread can be frozen. If so how long?
After you make it, yes. Google for the amount of time
Can I use bread flour?
I bought this wonderful loaf of rosemary bread at one of my favourite stores and have enjoyed it more than words can say. I have been waiting patiently to go back to this store to get more because it is not close to home. SOOOOOOO then I see this recipe and the light bulb went off! I could actually make this on my own. And what if it was possible that it might even be better, like so many things are that you make yourself!!?? Cannot wait to try this great recipe! thanks for making my day!
Super easy and tasty! Like others, I felt the dough was a bit too wet and sticky after the 24 hoyrs, so I just kneaded more flour into it and it was fine. Don’t be afraid to add a bit more flour if you need to, you can’t mess this up!
I have been making bread 40 years and this one of my favourites! I don’t always use a fry pan…form into a baguette or, or and bake it on a pizza stone preheated to 450 degrees. It’s delicious ♥️
I just wanted to ask how should one work with dough in tropical countries like India? The temperature here now a days is 17-18 degrees. Can we leave it on the kitchen counter or shd we use the refrigerator ?
I made this bread today and all I can say is WOW, we love this recipe. I will say I am not a fan at all of rosemary, so I just dried so that the flavor would be less pungent and not even a whole tablespoon. Also I forgot to get kosher salt, so I just sprinkled regular in the recipe. And me and my kids love it so much. I most definitely will be making this again.
Easy, delicious recipe. I have made it following the recipe and have also made it as Caraway Onion No Knead Bread. Substituting Caraway Seed for the Rosemary and 1-2 tsp of dried onion flakes for the garlic. Also very good for a little variety using the basic No Knead Bread ingredients and adding whatever to make the bread unique.
Is the cornmeal just to be used to sprinkle the cast iron pot or must it be added with the other ingredients?
Only to sprinkle In the pan
Question:
I live alone and was wondering if I could bake this in small (3″ X 5″) individual loaf pans instead of one large pan? If so, approximately how many pans should I plan on using?
I made this bread last week and it was so good and so easy to make that today I made 2.
It is a keeper in my family, everyone loved it. Thank you very much for sharing!!!!!!
Hi….What if I don’t have a cast iron skillet. What can I use instead?
Thank you for time and looking forward to making the bread.
-Lori
I made it in a loaf pan and it turned out really good. Just make sure to leave for 40min. I put it for 30 and was barely wet. So I’ll just toast the middle slices. She recommends 30-40min.
18 hrs? Is that right??
Looks delicious . Can this be made with gluten free flour?
I must admit I didn’t think this would turn out at all, like others my mix was very liquid, I baked it anyway, I was pleased that I had an edible bread at the end, I did add a lot more garlic and it is delicious, I will add less water next time I make it, maybe flour here in the UK is different.
I’m a first time bread maker and I used that amount of water in my bread and it was so sticky I could not handle it and ended up having to throw it out. Even after I let it rest for 24 hours it was way too sticky to even put in the pot , what am I doing wrong.
You can add more flour or decrease your water. Next time you make it, if it is too sticky you can sprinkle with flour and do some kneading …. add a little more flour until the dough is easier to handle.
I forgot to mention I had no fresh rosemary but I did have thyme which tasted fabulous.
I’m going to try using a loaf pan tomorrow at my son’s request to make an easier sandwich.
Thanks again for a wonderful recipe 🙂
This bread was amazing! My husband and son LOVED it as much as I did 🙂 It was fluffy with air pockets and the crust perfection! My son made grilled cheese with this bread and smoked Gouda. Yummmmm
I followed the recipe to a T and it’t turned out fabulous!! Thank you for sharing!!
Excellent. Easy and tastes great. I wish there were a way to make the crust softer though, it was difficult to cut even with a new bread knife.
this bread was a flop I used regular yeast proofed first so it should have worked WRONG!!!!!!!
I make bread ALL the time so its not lack of experience
I’m sorry this recipe did not work out for you but the recipe specifically calls for active rapid rise yeast. 🙁
I, too, am not new to bread baking…used rapid rise active dry yeast…fresh…and it was so liquid after 24 hours that I poured it out on a lots of flour, using a spatula to push the dough around to try to incorporate the flour in. What a mess! When I tried to pick it up, it just oozed through my fingers! Finally dumped it off the board into the skillet! I will be shocked if it rises or turns out. No idea why some say it works perfect and others have a liquid mess.
Same issue here. It’s on its second rise now after I kneaded in some flour and poured it into the skillet. Fingers crossed!
Rapid rise yeast, not regular. Hope that helps! I also proof for 4 hours in my pressure cooker on yogurt setting. 18-24 hours is a long time to wait
This tastes amazing and truly is SO simple. It’s as easy as using the bread machine. I would kick up the rosemary a notch next time by adding some Young Living Rosemary Essential Oil. Plan on serving it with homemade soup for company next week! Has anyone ever made this with Einkorn Flour? Or does anyone have suggestions on how to modify it to use Einkorn?
Followed the directions to a T until rise and bake. Turned out onto a generously floured surface and kneaded lightly until less sticky and able to form a nice Boule. Let rise 2 hours then placed in my preheated Dutch oven (450). Baked with lid on 1/2 hour. Lid off 15 minutes. It’s beautiful;)
I’m really excited to try this for Christmas!! Just wondering whether gluten free flour would work? Or spelt flour? Thank you kindly for sharing (:
I am a bread-making rookie at high altitude and had ZERO issues with this bread recipe 🙂
I only had regular yeast, so I used Vicky’s advice from the comments: “I used two teaspoons of yeast, the same amount of water warmed to 110 degrees and a teaspoon of sugar. I let the yeast proof for 10 minutes and then proceeded as the recipe was written. ” And it worked perfectly!
SO yummy and delicious, we ate a whole loaf between three of us within 48 hours… extra good with instant pot loaded baked potato soup.
This was SOOOO VERY EASY! And DELICIOUS!
I did make a couple of changes. Measured my flour and used half whole wheat (6.75 oz) and half white flour (7.5 oz), increased the liquid by 2 Tbs of water (for the whole wheat), measured garlic 1 1/2 t crushed. It looked done at 30 mins, but little gooey inside. Had to cook another 5-7 mins. VERY CRUSTY–used an electric knife to cut it and it was a bit hard to get that thru the crust, but easy to chew and eat. I’ll definitely be making this again. Oh, it took about 2 1/2 hours to rise on cooking day–maybe because it is winter and the house is cooler. Think I will also reduce the salt a bit next time.
I’m at a mile in altitude. Any adjustments necessaty?
I made this with regular yeast. I used two teaspoons of yeast, the same amount of water warmed to 110 degrees and a teaspoon of sugar. I let the yeast proof for 10 minutes and then proceeded as the recipe was written. I served this for Thanksgiving. Everyone loved it.
AMAZING!! I have tried several other “easy” recipes for bread and they never came out to my liking. Your recipe was perfection. 1- is was super easy and 2 it was delicious. Thank you for helping me achieve my goal of finding a bread recipe that I can make and love!!!!!!!
No kidding!!! Very little time, easy, and BEST BREAD EVER! Absolutely gorgeous, perfect texture, and can have more or less flavor (I can’t get enough rosemary.) Do yourself a favor and try this recipe!
Alright. This was damn delicious.
That crust on the bottom is out of this world. Next up I’m doing pizza with it. The wait for this recipe is SO worth it.
I followed this recipe except for the cornmeal ,I didn’t have any. I used a water from my kettle that had been previously boiled half hour earlier ,so may have been slightly warmer than room temperature. It turned out beautifully!
I want to try but don’t have cast iron pan. Wihat can I use instead?
I used a pie plate and it worked very well!
How do I make this with regular yeast? Or does it have to be rapid rise?
I’m looking forward to this bread. I followed the instructions, except for adding a small spoonful of sugar and warming the water for about 1 min..
I have the dough, which looks beautiful and has a nice spongey texture already in the oven with only the light on
I look forward to checking it tomorrow morning:) so quick question, what should I expect after I shape it and cover it another two hrs? I guess I’ll find out!
Thanks , also would 400 – 415 degrees be hot enough for a half hour to 45 min bake? Also I cut the recipe in half . Fyi.
Are you serious??? You didn’t add the sugar which activates the yeast and didn’t warm the water which helps proof the yeast and you want to know what to expect??
Oh my dear lord lol
I don’t see any amount of sugar in the recipe,
Dear Kate,
Nowhere in this recipe do you instruct to heat water nor add sugar. Sugar is not listed as an ingredient. I mixed it as written above (as of today 11/25/19) and I am letting it sit overnight. I hope it turns out as good as all the other commenters say it did for them! We shall see…
Kate, you don’t have to be condescending in your reply. For a novice bread baker, I didn’t know the importance of sugar or warm water required for activating the yeast until I did a bit more reading on it last year. Elizabeth might be new in all this.
I hope the next time you missed an instruction or didn’t understand something, others will be a bit kinder to you.
Elizabeth, how did it turn out? Baking bread isn’t easy. We have one go to bread recipe but it frequently comes out different based on the weather, how long we baked it, etc. D
This is the best recipe ever! I’m not a huge fan of rosemary so I tweaked a bit and added chopped olives and oregano instead. This bread never lasts beyond a day after baking. It’s just that good! Thank you for the recipe!!
would you be able to make this bread in a loaf tin or would that not work? thanks!
Does this recipe work with gluten free flour? Thanks
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
My cast iron says it can only go to 400 degrees…is that ok to use and just bake longer perhaps?
Question. Is there a modification so I don’t have to wait 24 hours for this delicious bread? Like how much more yeast should I use?
Hi! Unfortunately, more yeast doesn’t do the trick. The dough needs that time to rise properly, otherwise you’ll end up with a very dense and flat bread. I did it once letting it rise for 12 hours instead of 24 and while it was ok, it would have been much better if I had waited the whole time. If you do try it differently, please use your best judgement. Hope that helps.
Hi. I did every step as instructed. When I took it out of the bowl before the extra two hours, the dough did not come together. It was extremely liquidity and didn’t shape into a bowl. Was it bad yeast? I just bought it! So sad.
Absolutely fantastic recipe . . . and outcome! I am not a frequent baker, but this is a very easy-to-follow recipe that anyone can follow. And by “follow,” I mean follow as it’s written, and trust that it’ll turn out. Yes, the dough is about as sticky as you can get (that’s the fun, right?), but mixing it all by hand really is the way to do it. Once done, I’d recommend a normal spoon to scrape off the dough before letting it rise for 24 hours.
I let mine rest about 20 hours, and it turned out perfect. In terms of a few of the comments below:
(1) yes, you have to use room temperature water; if not, it will fail to activate the active rapid rise yeast. I’d recommend leaving aside the water in a jug or something, covered, out for a few hours. FYI, my house/room temperature was around 19°C (66.2°F for the Americans).
(2) the cornmeal is used to keep the dough slightly above the bottom of the cast iron pan and lets you slide the loaf out of the pan more easily. So, if you don’t eat corn, no worries; the cornmeal only sticks to the bottom of the loaf and you can easily brush it off before eating.
I put the cast iron pan on the middle rack in my oven, and cooked it for 35 minutes. It was perfect, and both my wife and my 6-year-old devoured this with a pat of butter! I will make this again.
(Final comment: the photograph above does not 100% accurately depict the final product, in that the loaf didn’t come out of the oven glossy or with fresh chopped rosemary. However, I’d think it would be easy to brush some melted butter on the top of the loaf as soon as it comes out of the oven and then sprinkle with the fresh rosemary.)
First Caution: if you are going to use regular yeast, you have to modify the recipe. I found instructions online. It will involves warm water, sugar, more yeast and waiting time. The recipe should mention the difference.
Second caution: if this comes out as well.as mine did, you will be tempted to eat the whole loaf in one sitting!
I baked mine for 30 min in a convection oven in a cast iron frying pan. The crust was crispy and the inside a perfect bread texture. The black pepper gives a nice, subtle bite. I don’t think it needs as much salt as the recipe calls for.
This could not have come out any more perfect!!! Baking bread isn’t a normal thing for me so I was a little nervous when the dough was a bit gloopy. But this bread turned out perfectly and is so delicious. I’ll definitely be making this again.
That was an emoticon 24 hrs. It was watery but rising, sticky but formed a loose ball. I think I read every single review 3x but I finally made it. It’s incredible.
This is just like the picture. Crusty delicious!!!
I’m a first time Bread maker, I followed the directions to a T, it came out perfect. Beautifully crusty on the outside ( just how I like it) soft and spongy inside. I came out better than expected considering my yeast was well past it’s expiration date. I will be making this again only next time I’ll add a little more salt. And maybe make it into Olive bread.
Hello, I don’t eat corn, can I just leave it out or is there something else I can use (like quinoa maybe?)
I just make my second loaf this morning. First one was perfect and this one was even better! I am so so so excited. I never considered myself a baker but this is giving me the itch to do more! My family was impressed to say the least 😀
The bread paired perfectly w/creamy Italian Sausage and Cheese Tortellini Soup. I added mixed olive Tapenade to my bread mixture (about 2 lg tablespoons). The meal was a hit with our guests.
THANK YOU so much for sharing your no knead bread recipe.
This is probably a silly question…but do you bake with the lid on or off? Thanks! Can’t wait to make this recipe! It looks delicious!
No lid necessary, Erica. 🙂
Can you use something else to bake it in?
I made it in a 9.5″ pie pan and it came out great!
So Yummy! We loved this! For everyone complaining about how wet the dough is – Stop it! That’s the way that it’s supposed to be! Every single no-knead bread recipe I have ever used has a higher water content than a loaf of regular bread. It is more tricky to shape, but I tend to go with a rustic look for this kind of bread anyways! If you want a dough thats less wet and easier to form, go with a traditional bread recipe.
I’ve also added a little more flour when forming the ball on my second try and it gave me a fluffier bread with a few air pockets which is absolutely fabulous and rustic looking!
Have made this bread multiple times, always turns out perfectly and always rave reviews! Before putting in oven, I sprinkle top with more chopped herbs (more rosemary, small amount of oregano and thyme as well) and crushed sea salt. Serve sliced with olive oil, truffle balsamic and grated parmesan for dipping. So yummy!
Tried this today – delicious. I have never baked bread before. Simple recipe to follow. I made minor tweaks no rapid rise yeast in supermarket so used ordinary and its still fab
Total flop. I followed the recipe exactly. A total wet mess after 24 hours. Definitely couldn’t form it. And no second rise. Waste of the ingredients. No bread tonight at dinner.
So sorry to hear this didn’t work out for you, Lisa. Did you use active rapid rise yeast within its expiration date? It loses its potency over time and the ability to make dough rise. Yeast packaging has an expiration date and it is best to use it prior to this date for the best results possible.
I got the same results… I’m blaming the yeast as it never even bubbled.
Same results. Wet gloppy mess. Didn’t even bother to bake. Never bubbled. Used rapid rise yeast that was a year from expiration.
Very easy and absolutely delicious! I hot so many compliments. Served warm from the oven with butter…yummmmm
Do you need to add all of the water stated in the recipe? My dough was VERY wet when I made it yesterday. And while it has risen a bit overnight, I just went to shape it into a ball, and it spilled out everywhere. About a quarter of it wouldn’t leave the bowl. I ended up using over a cup of extra flour just to work with it, and it’s still very loose. I probably should have stopped adding water after a cup, but the recipe doesn’t clearly describe how wet and sticky the dough should be, or that you can adjust the amount of water you use to reach that consistency. A little more clarification might help. Was the dough supposed to be sort of loose?
Yes, the recipe calls for 1 1/2 cups water until a wet, sticky dough forms. Meaning, when you press your hand in the dough, it sticks and stretches. When it does release, your hand is still covered in a fair amount of dough.
But as always, please use your best judgment. If you feel that it requires less water, you can certainly add less than 1 1/2 cups water as directed in the recipe.
Hope the bread turned out well for you, Nicole!
This sounds amazing. I’m going to make it for a cookout. Thanks.
Made this bread twice now. DELICIOUS. The 2nd time I proofed the yeast in the water which I used hot tap water. I only had traditional yeast. I had to add some extra water and flour but that could have been my measuring. I go by what it looks like. Raised 14 hrs. Then about 3 in the frying pan because I had to run an errand. It turned out great!
Awesome bread. I used a little more yeast and sat it near the warm stove to rise. I had fresh bread in 4 hrs.
Great recipe! My kids loved it and they usually complain about rosemary in food. I made 8 buns out of the dough and used them as burger buns and they were fantastic. Thanks for the recipe
Hello, Your recipe doesn’t specify but did you put some oil and sprinkled rosemary before baking? Bread doesn’t usually come out shiny unless some oil or other was put on it.
Will be making for Easter this weekend. Thanks,
Great question, Cathy! The bread was brushed with some oil and sprinkled with fresh rosemary only for photographic purposes (after baking) but is not necessary for the recipe.
My dough wasn’t wet at all after mixing all the ingredients. 3 cups of flour to 1 and a half cups of water left me with a pretty dry looking dough. No bubbles on top, kind of gray and flat looking.
If your dough can out dry then you probably didn’t measure the water or the flour correctly. I made the dough yesterday according to the recipe and it came out sticky. I noticed you posted this a few years ago and was wondering if you’ve had a chance to make any more bread? This is my first time making skillet bread however I’ve made several dutch oven bread which usually turns out alright. I’m having an issue with consistency though.
I don’t have rapid dry yeast, can you use regular yeast?? It looks so amazing and I’m sure it’s going to taste amazing! Thank you for sharing!
Robbie, breads can be very finicky so if at all possible, I would recommend following the directions as best as you can without any substitutions or modifications.
Wow
Amazing
Right this one is going to be my first bread. Fingers crossed. Thanks for the recipe.
This bread is beyond delicious. I’ve made it a few times already.
Do you have to use a iron skillet?
Yes, I recommend using a 10-inch cast iron skillet.
I did this in an 8” cast iron skillet, and it was perfect. Q: could the dough do the entire rise in the skillet?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Not sure if I’m going about this recipe correctly. Any chance you have photos of what step two, three and 5 look like?
Not at this time.
Is there a specific reason why you don’t simply put the dough into the skillet & skip the step whereby you form a ball and then put it in the skillet? I simply put the doughball (from start) into the cast iron pot and let it rise….and rise….in my car, which I park outside in the sun!
Hi Bernice! I’m not quite sure what your question is. We shape the dough into a ball and let it rise in the skillet. You said you put the doughball into the skillet and let it rise. What’s the difference?
This recipe really is just so delicious! I prefer to use my dutch oven, because I find that the bread tastes like the skillet which personally, I don’t care for. Give it a try! It’s so easy!
Hi, has anyone had success using a 12” iron skillet? I am in the Northeast, so humidity is not factor.
So the good news is that bread tasted good, but not sure about the “foolproof” part. First of all, the dough was not at all “wet” after I mixed it, as stated in the directions. It was pretty dry looking actually and I was concerned – not sure if I should have added more water than called for. Then I let it sit 22 hours, and the top of it was not “bubbly” – just sort of gray and wettish looking. But I persevered and put it to the pan to rise. Took about 2.5 hours till I deemed it “doubled”. Baked it about 30 minutes. The top of it was certainly NOT glossy and beautiful as in your pictures – sort of lumpy and dry looking. But as I said, it tasted good. Not sure what to do differently next time, as my yeast and my baking powder were extremely fresh. Sort of wonder what would happen if I made the same bread but heated the water at the beginning to make it rise sooner. But then it probably wouldn’t have had the chewy, rustic texture that I crave. Overall, I would make it again. Makes a nice change from my super easy no knead English Muffin Bread which is my favorite (glad to share the recipe if Chunga wants it).
I made this bread and love it! I added dried rosemary, oregano, dill, and lemon thyme because I have a large herb garden and dry all my herbs. I love artisan breads and this one is a keeper.
That’s awesome!
Best homemade bread I have ever made! My husband absolutely love it so much so he couldn’t stop saying as much for about 1/2 hour after he’d eaten it definitely thumbs up from me
I mixed this with my kitchen aid and I added some honey to speed up the rising process. aI didn’t realize it was a 18hr rising time, so I had to improvise since I made it for our dinner. added about a tbsp worth of honey. I Let it rise in the kitchen for 7 hours, rolled it out and put it in a glass for baking. Let it rise again for an hour, baked it for 40 mins. Probably needed 50 minutes. The bread can out amazing.
Awesome!
I have been trying to make bread–edible bread–for years. This was easy-to-make and delicious!! I left out the garlic since I wanted the option of having toast for breakfast, and it is great. I might even try without the rosemary to see how it tastes plain. Thanks so much for sharing a recipe that actually delivered on its promise.
I make bread a lot! This is an excellent and so easy recipe! Highly recommend. Love the Crispy crunch!
So easy and so delicious! Cooked a little faster than the recipe says, but that may be my oven.
I don’t have any cast iron skillets or Dutch ovens. What else can I use?
I have a large Pyrex with lid, will that work?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I have the same issue. Did you end up using the Pyrex? I’d like to know how it worked out for you!
I am wondering if the dough can be saved for a few days after it has risen (in the fridge maybe)?
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding modifications.
Would this work with whole wheat flour?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Did you try it with whole wheat flour? I’m wondering the same thing.
Hi,
I had 2 kinds of yeast in my cabinet and I guess I chose the wrong one. The names are all so similar. Active Dry Perfect Rise Yeast and Instant Yeast Quick-Rise. I chose the first one and now I have a gloppy mess. I guess I should have picked the second choice. Is there anything I can do to salvage this? I put it in prepared pan and not sure what to do.
Thanks!
Oh no, what a bummer! It’s hard to say what you can do without seeing it myself! I’m hoping it turned out okay! 🙂
Even if you can’t tell her what to do without seeing it, can you answer the yeast question, please? Your recipe does not specify clearly. Should we use Active Dry or Instant Quick Rise?
I made it tonight. It didn’t rise much after I put it in the skillet, but I baked it anyway and it came out awesome!
Glad it came out great! Thanks for sharing.
I used the wrong yeast, but it cooked up nice.
Oh sweet, glad to hear it still came out!
this came out wonderful, I have made it many times always perfect! Do you brush it with oil or butter after? Yours looks shiny on top
You certainly can for a more shiny look, but it’s not necessary for taste. Please use your best judgement 🙂
Hi. Can u plz help me, as I don’t have oven but I have Samsung microwave. So what temperature should I set according to microwave.
Can I use baking powder instead of dry yeast n how much??
Hi Tina! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi, I have an 8 inch cast iron and a 12 inch cast iron, which one would you recommend using ? Thanks . Making for the second time because my first time was a fail .
I would go with the 12-inch! Let me know how it turns out, Allison!
Thank you for your quick reply! I will let you know
Well, it was less of a fail, it seemed to rise after the initial 24 hours . It’s hot in New Orleans. So I put it in the pantry . Made sure I had a good deal on bowl. It sorta formed a ball , not as runny as the first failed attempt Then for the Towel rise , a two hour towel rise wasn’t enough, I let it sit overnight . The texture looks like your photo and it tatstes good , it is just not a round. I don’t know what I’m doing wrong . If I need to buy a ten inch to make this successfully or if my house is too hot . Thanks !
It’s so hard to say – baking breads can be so finicky with weather, altitude, and so many other factors! But here is a great forum discussing how to deal with hot, humid weather when baking breads.
https://www.thekitchn.com/how-do-i-deal-with-the-humidity-when-baking-bread-in-the-tropics-good-questions-219830
Hope it helps!
This was delicious! It came out perfectly and I even baked it a little earlier than I should have because I wanted to have it for dinner. The whole family loved it and said definitely make again. Thanks for this great recipe.
Can I use 9″ iron skillet ? The inner dough ll be cooked? What do you think? And I don’t have the active rapid rised yeast….:(((
Tina, breads can be very finicky so if at all possible, I would recommend following the directions as best as you can without any substitutions or modifications.
Hello Chungah
This bread was a total failure for me! I couldn’t even form the dough into a ball because it was so wet. It just spread out flat on my work surface. When you initially mix the ingredients what should the consistency be like?
Oh no – I am so sorry to hear that!
The consistency should be a slightly tacky, shaggy dough. Hope that helps!
This happened to me too! The only thing I can think of is that I got confused with the labeling on the yeast packages and used the wrong kind.
And meee. The dough just fell flat and did not rise at aaall after 24hours. It was so sticky and wet No shape would hold. I followed the recipe exactly as it is :/ don’t know what went wrong
Sorry this didn’t turn out! Dough can be tricky sometimes. I made this recipe a few times myself and sometimes something so trivial like the weather can affect the yeast and keep it from working properly.
May I use dried Rosemary, and if so, how much? Can’t wait to try this!
Yes, absolutely. The ratio for fresh to dry herbs is typically 3:1.
I have made this bread many times and I love the Rosemary version . I have also made a roasted garlic, a dill bread and my families favorite .. jalapeno and shredded cheddar or jack Thanks for sharing all of your delicious recipes with us !!
Love this recipe! Thank you so much for sharing. Do you happen to have the nutritional facts for this bread?
Nutritional information is actually provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Wow! This is way easier than I thought it would be! One of my friends made it, and he let me try it. It was amazing! Do you think that I could make this with other seasonings and/or herbs? I would love to make this a garlic and chive bread.
Yes, absolutely!
Wow! I have never made bread before… your bread looks amazing. Job well done.
Hi there.
This will be my first attempt at making bread and one thing has me confused! Your recipe calls for active rapid rise dry yeast. I see active dry and rapid rise yeast as choices in the store. Which do you suggest?
Thanks!
Rapid rise! 🙂
How big is the skillet you used for this recipe? I have a large dutch oven, so I want to make sure I shouldn’t be doubling the recipe?
I used a 10-inch skillet.
Just made this, and it smells amazing even before baking! It turned out really well, although next time I think I’ll just blitz the garlic and rosemary in the food processor to get smaller pieces. I don’t have a cast iron skillet, so I used a dutch oven – 30 minutes baked with the lid on, and 10 minutes with the lid off. Turned out perfectly!
450 degrees F?!? Is that correct?
Yes, it is correct.
Hey GF what’s cooking? lol. Love your website. Have tried several of your recipes, the chicken one that cooks in the barbecue sauce continues to be my favorite.
Back to the bread, I don’t have fresh herbs would dry work? My neighbor suggested seeping dried herbs in hot water until water cooled using the amount of water called for in the recipe.
What do you think? Thanks for all your hard work and dedication.
Yes, dried herbs is absolutely fine! The ratio for dry to fresh is typically 1:3. Hope that helps!
Hi, I’m making this recipe right now and my dough is still sticky and bouncing back readily even after being under the dishtowel for 4 hours. What should I do?
Please let it continue to stand at room temperature until it does not readily spring back.
MERRY CHRISTMAS. SOS!!!!!!!!! My bread is also still quite wet (liquidy) and not rising. I started it 18 hours ago. Nothing. After re-ready the reviews and the recipe, I realized I used Fleishmann’s Active Dry Yeast and not Active Rapid Rise. Do you think that’s the culprit? How can this bread disaster be fixed? or can it? I am having Christmas dinner at 3:00. HELP!
Yes, that could very well be the culprit! Unfortunately, without further recipe testing, I cannot say with certainty how this can be fixed. Sorry!
could this be done in bread machine?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Kathleen!
I just discovered your website and this recipe looks amazing. I like simple recipes especially when I get to use herbs straight from my garden. I’m going to make this recipe today. Is there a way to switch it up so that I could use mint with this recipe & if so what other ingredients would you suggest using with the mint? Honey maybe?
I’m not entirely sure – I’ve never had mint and honey together before!
OK – I know I’m a horrible baker, but I can follow directions. This didn’t rise and I baked it anyway, just to see and it turned out hard as a rock. I live in FL, could the temperature be a factor? It was rising perfectly when I went to bed, but it had fallen when I woke the next morning. We had a cold spell, so the temp inside was about 74 as we turned on the heat.
I’m so sorry to hear that! What a bummer!
So yeast prefers a narrow temperature band, usually between 75-90 degrees F, and there is little wiggle room on either side. So if the dough sits too long in a cold room, the yeast will eventually die.
Is the rosemary we see in the picture a garnish added after baking?
Looks amazing! Did you brush the top of the bread with anything (egg wash, butter, etc.) before baking?
I did not!
Awesome! Thanks! Mine is rising right now. Thank you for all of the wonderful recipes. I love every single one I have tried!
Is the corn meal just optional for dusting the pan??
Yes!
I’m a noobie baker. What would be an okay substitute for the cornmeal?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Chungah: do you think that I could use fresh chopped Thyme rather than Rosemary?
Absolutely! What a great idea!
I made the dough yesterday, but I didn’t notice that I was supposed to use rapid rise yeast. I’ll try baking it anyway, and see how it turns out. For future reference though, could I substitute active dry yeast if I dissolve it in the 3/2 cups water? (Would it have to be warm with sugar added? Every other bread recipe I’ve made says to dissolve yeast in warm water with sugar. Would the temperature of the water adversely affect the recipe?) Or do I NEED to buy rapid rise yeast and make the recipe as-is?
Bread recipes (or all baking recipes, really) are very finicky so I recommend sticking to the recipe as close as possible!
I’ve never tried preparing a bread like this before, but this one looks so delicious that I’ll have to try it. Can’t wait!
I just made the bread last night and it was delicious! It tasted like high-quality bread you would get at a restaurant.
You make baking bread sound so easy and approachable! Thanks!
This loaf looks amazing! I totally need to try this tomorrow!
Paige
http://thehappyflammily.com
Chungah, I love your website and your recipes. Thank you for sharing them. I Have been making this bread for years, but bake in a covered cast iron Dutch oven. I’ll try using an open skillet in the oven. The dough is forgiving. Depending on my time, I have let it stand anywhere from 18-hours to 26 or so hours. I mainly use rosemary and garlic, but I’ve also use other herbs and nuts, depending on my taste and need at the time. It should be noted about yeast: Instant or Rapid Rise Yeast does not require warm liquid to be activated, and can be mixed with flour, other ingredients from onset of the recipe. If you use another yeast, proof it with the amount of water before adding to the flour. Also, I use about 1/4-1/3 cup of fresh ground rosemary (I grow a rosemary bush); I use only 1-teaspoon salt; never used the cornmeal. My bread is hard crust when fresh baked; after cooling, I put in a zip-lock over night; and then, I can slice normally and use for sandwiches, toast, etc. I store in the refrigerator due to my environment and no preservatives it will develop mold, after 2-3 days
I bake mine in a Pampered Chef stoneware casserole pan, because my skillets have handles that can’t take that amount of heat. I’ve been making the plain version of this bread for years and wondered how it would work to incorporate some additional flavor. This sounds perfect!
Would this bread be good for paninis? I usually use sour dough but the picture looks like this recipe might work just as well.
Yes, 100%!
This looks amazing! I love no knead breads and I love that I can bake it in my iron skillet. Thanks for another fabulous recipe!
I must be missing something-you said this takes 15 minutes of prep, but 24 hours. I thought maybe it rose overnight. What am i not seeing?
Yes, that’s right! 15 minutes of prep, 24 hours of idle time.
See #3 of the directions!
I recently discovered your blog and have made several of your recipes that have been awesome!
This bread looks yummy! Do you have any idea of this will work using gluten-free flour?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Tiffany!
So what’s the deal with the skillet? Will any round or bread baking pan work?
A skillet is recommended but a round pan or Dutch oven should do the trick. You just want to give it enough space to rise.
Use of olive oil and corn meal in cast iron pan was disgustingly disastrous. Don’t do it. Use parchment paper instead.
At a temp of 450 I would recommend using avocado oil or canola, both of which have a higher heat tolerance than olive oil. Can’t vouch for the cornmeal but I understand why its being used.
Can this be made with coconut or almond flour for Keto?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Jackie!
OMG, this looks absolutely delicious! I can’t wait to try it this evening. I’m just wondering, when you say let stand at room temperature, do you have any temperature recommendations? I am hot natured and tend to keep my house at about 65 degrees this time of year. Thanks for sharing.
About 70 degrees F.
You use 1/2 teaspoon of yeast???
Yes, the recipe calls for 1/2 teaspoon active rapid rise dry yeast.
I did not “active” the yeast prior to mixing it with the dry ingredients & garlic (i.e dissolving w water prior to mixture )
Is this correct? I did use active rapid rise dry yeast =)
Thank you!!
Oooooooh! What if I don’t have an iron skillet????? Can I use something else???
You can also use a Dutch oven.
What kind of other skillet?
You can also use a Dutch oven.
I would love to try this. I don’t have a skillet nor a Dutch oven, what else could I use please?
I use a glass baking dish
I live at 9,300 ft. altitude and I followed the recipe to a T and although I should have let it risen the fist time (20 hours) in an enclosed oven (my kitchen is pretty cool in the mornings), it didn’t rise all that much but the second rise for 2 hours helped. Baked at 450 for 30 minutes, spread on a little Avocado oil and additional Rosemary, and then baked for an additional 10 minutes…it is perfect and taste is awesome.