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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Hey GF what’s cooking? lol. Love your website. Have tried several of your recipes, the chicken one that cooks in the barbecue sauce continues to be my favorite.
Back to the bread, I don’t have fresh herbs would dry work? My neighbor suggested seeping dried herbs in hot water until water cooled using the amount of water called for in the recipe.
What do you think? Thanks for all your hard work and dedication.
Yes, dried herbs is absolutely fine! The ratio for dry to fresh is typically 1:3. Hope that helps!
Hi, I’m making this recipe right now and my dough is still sticky and bouncing back readily even after being under the dishtowel for 4 hours. What should I do?
Please let it continue to stand at room temperature until it does not readily spring back.
MERRY CHRISTMAS. SOS!!!!!!!!! My bread is also still quite wet (liquidy) and not rising. I started it 18 hours ago. Nothing. After re-ready the reviews and the recipe, I realized I used Fleishmann’s Active Dry Yeast and not Active Rapid Rise. Do you think that’s the culprit? How can this bread disaster be fixed? or can it? I am having Christmas dinner at 3:00. HELP!
Yes, that could very well be the culprit! Unfortunately, without further recipe testing, I cannot say with certainty how this can be fixed. Sorry!
could this be done in bread machine?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Kathleen!
I just discovered your website and this recipe looks amazing. I like simple recipes especially when I get to use herbs straight from my garden. I’m going to make this recipe today. Is there a way to switch it up so that I could use mint with this recipe & if so what other ingredients would you suggest using with the mint? Honey maybe?
I’m not entirely sure – I’ve never had mint and honey together before!
OK – I know I’m a horrible baker, but I can follow directions. This didn’t rise and I baked it anyway, just to see and it turned out hard as a rock. I live in FL, could the temperature be a factor? It was rising perfectly when I went to bed, but it had fallen when I woke the next morning. We had a cold spell, so the temp inside was about 74 as we turned on the heat.
I’m so sorry to hear that! What a bummer!
So yeast prefers a narrow temperature band, usually between 75-90 degrees F, and there is little wiggle room on either side. So if the dough sits too long in a cold room, the yeast will eventually die.
Is the rosemary we see in the picture a garnish added after baking?
Looks amazing! Did you brush the top of the bread with anything (egg wash, butter, etc.) before baking?
I did not!
Awesome! Thanks! Mine is rising right now. Thank you for all of the wonderful recipes. I love every single one I have tried!
Is the corn meal just optional for dusting the pan??
Yes!
I’m a noobie baker. What would be an okay substitute for the cornmeal?
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.
Chungah: do you think that I could use fresh chopped Thyme rather than Rosemary?
Absolutely! What a great idea!
I made the dough yesterday, but I didn’t notice that I was supposed to use rapid rise yeast. I’ll try baking it anyway, and see how it turns out. For future reference though, could I substitute active dry yeast if I dissolve it in the 3/2 cups water? (Would it have to be warm with sugar added? Every other bread recipe I’ve made says to dissolve yeast in warm water with sugar. Would the temperature of the water adversely affect the recipe?) Or do I NEED to buy rapid rise yeast and make the recipe as-is?
Bread recipes (or all baking recipes, really) are very finicky so I recommend sticking to the recipe as close as possible!
I’ve never tried preparing a bread like this before, but this one looks so delicious that I’ll have to try it. Can’t wait!
I just made the bread last night and it was delicious! It tasted like high-quality bread you would get at a restaurant.
You make baking bread sound so easy and approachable! Thanks!
This loaf looks amazing! I totally need to try this tomorrow!
Paige
http://thehappyflammily.com
Chungah, I love your website and your recipes. Thank you for sharing them. I Have been making this bread for years, but bake in a covered cast iron Dutch oven. I’ll try using an open skillet in the oven. The dough is forgiving. Depending on my time, I have let it stand anywhere from 18-hours to 26 or so hours. I mainly use rosemary and garlic, but I’ve also use other herbs and nuts, depending on my taste and need at the time. It should be noted about yeast: Instant or Rapid Rise Yeast does not require warm liquid to be activated, and can be mixed with flour, other ingredients from onset of the recipe. If you use another yeast, proof it with the amount of water before adding to the flour. Also, I use about 1/4-1/3 cup of fresh ground rosemary (I grow a rosemary bush); I use only 1-teaspoon salt; never used the cornmeal. My bread is hard crust when fresh baked; after cooling, I put in a zip-lock over night; and then, I can slice normally and use for sandwiches, toast, etc. I store in the refrigerator due to my environment and no preservatives it will develop mold, after 2-3 days
Was reading your post and about storing this bread. You are saying that in the fridge it will mold in two to three days?
I bake mine in a Pampered Chef stoneware casserole pan, because my skillets have handles that can’t take that amount of heat. I’ve been making the plain version of this bread for years and wondered how it would work to incorporate some additional flavor. This sounds perfect!
Would this bread be good for paninis? I usually use sour dough but the picture looks like this recipe might work just as well.
Yes, 100%!
This looks amazing! I love no knead breads and I love that I can bake it in my iron skillet. Thanks for another fabulous recipe!
I must be missing something-you said this takes 15 minutes of prep, but 24 hours. I thought maybe it rose overnight. What am i not seeing?
Yes, that’s right! 15 minutes of prep, 24 hours of idle time.
See #3 of the directions!
I recently discovered your blog and have made several of your recipes that have been awesome!
This bread looks yummy! Do you have any idea of this will work using gluten-free flour?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Tiffany!