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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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.