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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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!