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
A basic, FOOLPROOF homemade bread recipe here! Anyone can make this! I PROMISE!!!! And the bread comes out just perfect!
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.
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Made this bread today and we thought it was delicious! Personally, I would use less rosemary, but that different for everyone. I liked the comment about adding thyme, red chili flakes and cheese. I’ll try that next.
My loaf looks like the one in the picture (although the pic looks like it was basted with butter and sprinkled with rosemary too). We sliced while warm so slicing through was a little harder because the crust was truly crusty.
We will definitely make again.
Just tried this today… absolutely delish with some salted butter! Just the right amount of garlic and rosemary. Definitely a keeper, thank you.
Can I bake in a Dutch oven? If so for how long? Thanks
I did this in a dutch oven… lid on for 20mins then lid off for another 10mins. Came out perfect! But I did pre-heat the dutch oven as well.
Best bread ever! It truly is fool proof and so delish! It is now a staple in our family.
I’m already baking my second loaf! I didn’t have a Dutch oven so seeing this recipe used a cast iron was perfect. I loaded the dough up with red pepper flakes, thyme, rosemary, Italian seasoning, and shredded cheese and holy cow— the people want more. I love how easy this recipe is. So yummy.
I made this according to directions : used rapid rise instant yeast.
After 24 hours I had bubbles, when I transferred it to working area it was very wet and I was unable to form it into a ball. The dough did not double in size after 2 hours. I went ahead and baked it, never rose, after 40 minutes it still wasn’t cooked in the middle. . I was so excited to make my own bread. Any suggestions where I went wrong?
Someone asked for clarification about the rapid rise yeast. The recipe does not call for rapid rise yeast. Am I missing something?
Help! I have made this bread twice and neither time could I get the dough to rise. I just don’t get it. The second time I did use the rapid rise yeast. Is 1/2 teaspoon enough? It smells so good while it’s baking, but it’s just so flat. Any help or ideas would be greatly appreciated. Thanks. Terry
I made this today. It looked like naan. Never rose. I was so disappointed, BUT I notice someone commented on rapid rise yeast. I used instant active. That could have been the issue. However, the dough was rather “soupy” as well. I used the recommened amount of water. Too much? I’m going to give it another shot, just looking for some clarification. Thanks
any ideas on the nutritional content of this bread?
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!
Thanks Amanda for the detective work on the differences between Active Yeast and Instant Yeast! I used Active Yeast without adding it to the warmed water ;( . It was very hard to handle and get into the pan. I hope I don’t end up with a brick bread. I’ll read reviews first next time before trying a new recipe!
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