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.
Did you make this recipe?
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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 🙂