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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So what’s the deal with the skillet? Will any round or bread baking pan work?
A skillet is recommended but a round pan or Dutch oven should do the trick. You just want to give it enough space to rise.
Use of olive oil and corn meal in cast iron pan was disgustingly disastrous. Don’t do it. Use parchment paper instead.
At a temp of 450 I would recommend using avocado oil or canola, both of which have a higher heat tolerance than olive oil. Can’t vouch for the cornmeal but I understand why its being used.
Can this be made with coconut or almond flour for Keto?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Jackie!
OMG, this looks absolutely delicious! I can’t wait to try it this evening. I’m just wondering, when you say let stand at room temperature, do you have any temperature recommendations? I am hot natured and tend to keep my house at about 65 degrees this time of year. Thanks for sharing.
About 70 degrees F.
You use 1/2 teaspoon of yeast???
Yes, the recipe calls for 1/2 teaspoon active rapid rise dry yeast.
I did not “active” the yeast prior to mixing it with the dry ingredients & garlic (i.e dissolving w water prior to mixture )
Is this correct? I did use active rapid rise dry yeast =)
Thank you!!
Oooooooh! What if I don’t have an iron skillet????? Can I use something else???
You can also use a Dutch oven.
What kind of other skillet?
You can also use a Dutch oven.
I would love to try this. I don’t have a skillet nor a Dutch oven, what else could I use please?
I use a glass baking dish
I live at 9,300 ft. altitude and I followed the recipe to a T and although I should have let it risen the fist time (20 hours) in an enclosed oven (my kitchen is pretty cool in the mornings), it didn’t rise all that much but the second rise for 2 hours helped. Baked at 450 for 30 minutes, spread on a little Avocado oil and additional Rosemary, and then baked for an additional 10 minutes…it is perfect and taste is awesome.