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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Delicious bread, but as a first time bread maker, I did some Googling to figure some things out, and there’s some things about this recipe that seems screwy to me. I don’t understand why I can’t just let the bread rise in the skillet that I’m going to bake it in instead of pouring it out of the bowl we had it rising overnight in and onto a flour dusted counter and it’s literally the stickiest dough I’ve ever worked with, it sticks to everything, it sticks to parchment paper, even, so the less you have to work with it the better. And then it says once it’s on the counter , poke it till it’s round but when it rose in the bowl it was round and if it rose in the skillet it would be round, too. And then it says put it in the skillet and cover it loosely for 2 hours and it should double in size but that’s just not true. It only doubles in size overall from when you add the flour in the water in the yeast together. According to what I read fast-acting yeast is typically done Rising it in a few hours. So it isn’t going to double in size again in two hours just because you poked it. And given that we’re using fast acting yeast which is done in one to three hours, I don’t know what the extra 23 hours is supposed to accomplish. Next time I think I’ll let it rise in the skillet for 3 or 4 hours and then I’m going to pop it in the oven and see what the difference is.
Tony, letting the dough sit for 18-24 hours is developing the flavor, like with sourdough bread.
Looks good, but I don’t understand one part of the instruction:
After keeping the dough in the room temperature for 24 hours, after you transfer it to skillet and it will still raise to an additional double size within the next 2 hours? You are not changing the temperature, only transferring it to the skillet, for additional 2 hours, right?
Paul, I thought the same. I have made it 4 times and always let in rise in the skillet/dutch oven I bake it it….works fine
I don’t own a cast iron skillet, can a different baking pan work?
I used a springform pan and it worked fine. I also think a cake pan would work as well.
Hmm, I followed the directions exactly and it came out very dry and hard. I’ll try again and lower the temp from 450 to 400. Could just be my oven.
The bread is delicious. We toasted it with butter. I had ripe tomatoes and made a tomato sandwich OMG it was unbelievable. Love it. Will make it many more times.
I made this easy to follow recipe and the bread came out delicious!
Easy and perfect. I made a seasoned dipping oil for it. I didn’t have cornmeal so I used some panko bread crumbs instead.
I admit that I used yeast that I bought in 2020 and have had stored in the refrigerator so I’ll take the blame that it didn’t really rise at all, but I will say the flavor is soooo good!!! I want to try this again with a fresh packet of yeast.
This recipe is easy and tastes great!!
Has any one tried this with a gluten free flour, such as cup-4-cup? My son has celiac disease, but I’d love to make this for Easter Sunday?? thank you,
I’ve not tried this recipe yet. I will; looks tasty! Being a bread maker (for 25-plus years) of mostly sourdoughs, I did have a friend with Celiac’s who was a willing tester of sourdough. She said that, unlike regular yeasted breads, she was able to tolerate the sourdough much better (though not completely).
This is such a wonderful tasty . I’ve made 3 loafs in my cast iron
My question is, can you bake it in a loaf pan? Using the same temp & time?
Was easy to make and smells great but when I cut the bread, the inside was light brown and not white. What did I do wrong?
Made the dough yesterday, woke up to a great bubbly rise, was a wet dough, my house smells amazing had a slice with butter and now making tomato sandwiches! So easy , simple, and I’m no baker ! I never made bread that worked out, I’ve been trying and failing- this was the winner! Thank you for sharing!
Please, can you let us know what the nutritional value is, maybe per 1/2 inch slice? Or perhaps the whole loaf? This bread is so incredible!!
Add up the calories of all ingredients… figure out how many slices you can get, then divide that number of servings by the total calories.
Can you let it slow rise in fridge before I got to bed? I’m new to this wasn’t sure if it should be left out. I live in Louisiana it’s hot. Lol
Omg! This turned out exactly like the pictures! Superb crust and beautiful fluffy texture inside! The only thing I did differently was brush melted butter on top when there was only 5 minutes left of baking. The baking time was exactly 30 minutes and the bottom crust was perfect! It was DAMN DELICIOUS! 🙂
This was so easy and so delicious! I don’t have fresh Rosemary so I ground up some dried Rosemary and it worked like a charm. 5 stars from this family!
Hi, can I use polenta instead of cornmeal? Thank you!
I might suggest semolina flour as a good replacement. That’s what we use as a base on pizza peels when we make pizza. It is a wheat based flour.
What are the odds he has seminola flour if he doesn’t have cornmeal?
Just Google cornmeal substitutes. I used oat bran, worked fine.
Polenta is course cornmeal!
This is the most delicious bread I have ever made! Always a winner at my table. Thanks for the incredible recipe!!!
Very nice bread! First time and it was awesome. My wife (who is also Korean ^^) and I both enjoyed eating it alongside lunch fresh out of the oven. Thank you for this recipe – it will definitely be a staple in the years to come.
I am not a novice baker and I was excited about a kind of “mix it & forget it” bread recipe. I mixed it yesterday, covered it with plastic wrap and set it aside. Peeked at it occasionally and it was beginning to form little bubbles and pockets of airyness. I could smell the yummy garlic and rosemary in my kitchen. I was excited to get up this morning and finish my loaf. When I removed the plastic wrap, I was surprised at how sticky and wet the dough was. I could literally pour my dough onto my floured counter!! It was almost like my dough became the consistency of my sourdough starter. I will bake it but I’m sure it will not rise. It will probably end up like focaccia bread. There is no shape or firm to my dough. Smells good though. Not sure what went wrong. I will try it again but not let it sit for that long. Maybe only 6-7 hrs.
check the date on your instant yeast, it must not be past the expiration date, how do i know? it happened to me the first time i made it. i bought fresh instant yeast and it has worked perfect each time now and i’ve made it about 8 times since. your bread will still taste amazing this time even though its a little flat.
Same thing happened to me. I could pour it onto my bench and it is not rising at all. I actually went to the shops to buy new yeast for this recipe as my old was was almost out of date and I wanted to play it safe. Could it be a temperature thing? Or did I buy a bad pack of yeast?