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 is a real keeper. Just gave 2 loaves to a friend. They ate half a loaf for supper. Finally my indoor rosemary plant is getting used. Simply delicious.
Could you use a regular bread pan
Hi
Can I bake the bread in a nonstick skillet a enamel cast iron Dutch oven?
Thank you
Lou
Easy to follow recipe. Best bread ever! Everyone who has tried it, loved it. Thank you! I used a round cake pan since my cast iron was too small. Turned out perfect, the first time.
I made this bread today and the dough did not rise/double in size. I decided to cook it anyway for 30 minutes and the inside tasted good but was more dense and the outside was hard like crust. What kind of yeast and what kind of corn meal did you use? I used Fleischmann’s rapid rise instant yeast that comes in the little packs and Martha White self-rising cornmeal mix. I am not a seasoned bread maker and want to learn what to try differently next time.
It sounds like your yeast never activated! Do you know the expiration date on it? I’ve made this recipe a few times and never use cornmeal- I just line the bottom with parchment paper. Hope this helps!
This bread is amazing !!! Just follow the recipe. I have made it twice and it is just as the recipe says, nice crust on the outside, soft on the inside. I doesn’t last long once I make it. Love it !!!!
Question…do your roast the garlic first or not?
I cooked mine in my Dutch oven, but covered. Is that why it didn’t cook all the way through? Will try increasing cooking time and/or uncovering.
I let the mixture stand for 24 hours as suggested. But when I transferred it into the cast iron skillet to sit for 2 hours, the dough did not rise/double in size! Can I stil go ahead and bake it?
Made your bread this morning. It came out great. Lots of good flavor. I didn’t have a cast iron skillet so I used a cake pan. I will be making this bread for gifts . Thank you for sharing this recipe.
Thank you! I was wondering what I could use if I don’t have a cast iron skillet.
Has anyone made it gluten free?? If so what changes did you make?
I made this for the first time yesterday, using GF 1:1 baking flour. It didn’t rise but I baked it anyway, and it was absolutely delicious! Closest thing I’ve had to real bread in years and great crust! I used dried rosemary and wished I had used fresh. If you use dry, I would double the amount. I baked it in a pie plate instead of cast iron.
LOVE THESE RECIPES!! QUICK.. EASY & CUT TOBTHE CHASE DIRECTIONS!! CAN’T WAIT TO TRY!!
I want to try this but don’t have cast iron skillet, just cast iron Dutch oven. Do you know if that will work?
Thanks
That’s all I use for this recipe which I have been making for years…a cast iron Dutch oven. The bread will turn out much more consistent than with a cast iron skillet. P.S. It’s the only bread I have in this house.
It should work just as well. I bake bread in my cast iron Dutch oven with great results.
Yes, a cast iron dutch oven is what i use for my artesian round loaves of bread. Works beautifully:)
What about High Altitude? Do you need to adjust the ingredients? I am at 6000ft in Colorado.
First time ever baking bread and its delicious. Thank you for recipeLj,
A good base recipe. Half the flour I used was whole wheat. I increased the yeast by half. I reduced the salt and added chopped Kalamata olives and sun dried tomatoes. Garlic was omitted.
I put in the cast iron skillet after 20 hours. It had risen a bit after two hours. It poofed up some in the oven.
I’ve made this 4 times, working on how much spices we like. In first rising stage, I don’t get many bubbles on top of dough but when I turn it over to shape it before the 2nd rising there are tons of little bubbles on the bottom. I let the 1st rise be about 16 – 18 hrs; hrs didn’t make any difference so I’m wondering if I’m taking too long on the 1st rise. I use the blue jar Instant yeast which is very fresh.
Love the crust, which will stay stiff if I cut one side, then put cut side down on cutting board for day or so; we eat it so fast that works. After 1st rise I put it on parchment paper with only a few turns to make a round, let it rise 2 hrs in bowl on top of parchment. Preheat Dutch Oven, drop dough on paper into it, bake 30 mins covered on lower rack. Remove lid, bake 10 mins more.
That sounds lovely, but I am looking for reviews for the actual recipe, not one that has been changed.
Delicioso y súper fácil de hacer
It was so easy, but so delicious. Loved it and passed it on.
I’ve made this bread three times now. Thought I might leave some tips for those that are struggling to get it to turn out right.
1. Measure the flour accurately, do not heap, tap or otherwise compress the flour when measuring it.
2. Measure the water exactly ( I usually never use my half cup measure, but it helps with this recipe).
3. The resulting mixture should be way too sticky to knead, with lots of hairy bits but honestly it doesn’t look like something that is going to wet rise and be covered in bubbles. Do not panic and add more liquid, it gets sloppier over the long rise time as the gluten breaks down.
4. I think that doing a reasonable amount of “ shaping” with some folding and manipulating of the dough and adding a bit more flour at this stage to stop it sticking to everything really helps with getting a good second rise.
5. If you want it to be nice and brown on the top I really think some kind of wash helps, otherwise can look persistently pallid despite being well cooked.
The resulting product is super soft and chewy and yum. Oh and I make mine in a loaf pan, not a skillet.
Like a number of you, after waiting a full 24 hours, I didn’t see many bubbles if any at all on top. That worried me because the bubbles mean the yeast is working. I went ahead and literally poured my batter into my pan anyway after flouring it to make it handle-able. I didn’t have a cast iron skillet so I used a spring form pan. I baked it in for 35 minutes and it was slightly doughy in the very center so I left it in another five minutes. It is very good and the crust is hard and crunchy like artisan bread. It didn’t rise as much as I think it should have but I still thought it was wonderfully good.