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 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?