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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Looks delicious and easy. Adding to my must try list.
Very good artisan bread with that crispy crust. I’m having a hard time tasting the rosemary. I get black pepper very strongly and garlic but not the rosemary so much. I did have to use dried rosemary instead of fresh so that may be the difference. When I cut into it I thought it wasn’t done because it was so moist but it did spring back when I pressed into it.
I don’t have a cast iron pan, other options?
My kids and I LOVE this bread. It doesn’t last long at our house.
Ha ha ……. I have to laugh, because I made the dough yesterday afternoon, I followed the recipe exactly and it seemed to be getting bigger in the bowl I had it in; after the 24 I got the recipe out again and when it said to make it into a ball, I looked at it and thought, there is no way I can make this into a ball, but being persistant as I am, I poured it out onto the floured counter top only for it to be a sticky blob that refused to become the ball it is suppose to be …… long story short, it made it into the iron skillet with the oil and cornmeal covered with a towel ….. will update after I bake it.
I just noticed …… my yeast was expired July 2021 – todays date: 12/13/2021
*** UPDATE ***
After baking this, it turned out beautifully!! It is soooo delicious. After it’s baked, the outer crust is hard and crunchy, which is awesome, but if you want a softer crust, put it in a tupperware/plastic container.
So darn good, way better than other artisan breads.
I just put mine in the oven. I had the same result as you; I poured it into the pan. The rosemary and garlic smelled amazing! Hopefully mine will bake up as yours did.
So good. Absolutely love this recipe.
First time to try to make this bread, hopefully it work well.
Comment again later for the result.
Made it and it was delicious except it was very hard when it was freshly baked from the oven. Kept it in my Tupperware and eat it the next day with butter, and that’s where it was very soft and moist when it cools down. I reduced the salt and it was perfect taste.
What kind of plastic container or Tupperware do you use for bread? I’ve been hunting everwhere for one that is just the right dimensions for a homemade loaf of bread.
Mine disn’t rise either. And it was a bit too much garlic for my spouse. But will make again after checking my yeast (or may try active yeast)
Do you use a lid on the skillet?
Before I make this – the recipe states to place dough into prepared pan. What kind of a pan should I use and how do I ‘prepare’ it?
All I have is dry active yeast. Can I use that instead of instant yeast?
Can you make this bread with white whole wheat four & with a sour dough starter?
In this case, a prepared pan is one that has been lightly oiled and dusted with cornmeal–as stated in the recipe.
My bread didn’t rise. I used instant yeast… the recipe called for room temperature water which is what I used. Should I have used warm water instead?
Same for me, no rise over night or once in the black skillet. In fact, I ended up pouring mine into e skillet. It had a great flavor but was tough.
Not sure what I did wrong but I am interested in knowing so I can try again.
Made this twice, both times it turned out great and was very easy. The second time I added a touch more salt and rosemary, which I preferred.
I am wondering if I can turn them into small crusty rolls? I assume it would be mostly the same except a lessened bake time? Any advice?
It turned out perfect, I just think it needs more salt and rosemary so next time I’m going to rub some kosher salt to the outside right before baking. And I’ll add more rosemary to the dough batter.
Agreed, I added more rosemary and salt the second time I made it and it turned out even better.
Help! I just mixed up the dough, and it has a consistency (to me) like a batter! Is this normal or should I put in a little more flour?
Can you make this in bread machine?
Omg. I made this. First time ever making bread and it came out perfect! It’s literally better than from the Artisian markets. I am going to make it all the time. F*^?king amazing. This is the ONE!
Can I bake the bread in a bread pan? If yes, then for how long should I bake it.
Thanks
Can I make this with Bread flour instead of AP?
Tasty bread and decent texture, but it does not rise on the second proof. Made it multiple times multiple ways with no success.
I use a Dutch oven for baking bread. When I am through mixing dough I place the dough on parchment paper in a SS bowl covered with saran wrap to rise. When ready to cook heat Dutch and lid to450 add dough parchment paper and all to the DO, bake according to recommend timing. Using a pin thermometer the bread is done when internally it is 190-195 degrees.
Trying this today for the first time. Fingers crossed.
Wish you have video / Photos of the process too. To cross check.
It didn’t rise as much as I expected. Tasted nice but all I got is a #flatbread 😀
I put 2/3 AP flour and 1/3 wheat flour. I didn’t get the rise because of that? Someone please tell me.
TIA
I added one tablespoon of wheat gluten flour (Bob’s Red Mill Vital Wheat Gluten Flour), because I made the loaf half whole wheat and half white. On the second proofing, I put the covered bowl of dough in the oven, with the oven turned off and only the light on. (The oven is then about 80 deg, so a good proofing temp.) This usually helps the dough to double in size.
SOOOO delicious! I love homemade bread but some recipes take so much work. The only bad part about this bread is that you have to wait 24 hours from prep to eating it, but it’s worth the wait!
Crazy simple to make and it’s delicious! If you can find rosemary that’s ground up (I found some at Walmart) it makes things easier.
I baked this bread 4 times now. I have it down! The first two times I made it with garlic & rosemary but the last two I used garlic, sunflower seeds and everything seasoning. Each time I added 1T of sugar as that helps the dough get more bubbly and in my oven, 18 1/2 min is the perfect bake time 🙂 yea!
Did your dough rise in the iron skillet? Mine did not. It is going to be very thin bread.
This bread has a very good flavor but mine did not rise.
I didn’t use a skillet, I just used a round metal cake pan and it came out perfect!
How is this bread supposed to be baked? Covered with a lid? Or uncovered?