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!
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Bread making has been my jam lately. Sometimes it can take hours and hours on end, but this one here takes just over 24 hours. But, guys, it’s only 15 minutes of hands-on prep work (if that). Then you just let the yeast do its thing in all of its bread glory.
reasons to make no knead rosemary bread
- This really is a no knead recipe. That means less work, less effort. Perfect for beginners and home bakers.
- Does not require anything fancy. No mixer, no bread machine, no starter needed here.
- Great for dunking and sopping. Homemade bread can and should be served warm with all the butter, but really, let’s dunk and sop up all the cozy soups.
dutch oven bread versus skillet bread
Dutch oven bread
A Dutch oven bread is baked with a tight-fitting lid for a crispier crust, similar to that classic artisan bread texture.
Skillet bread
A skillet bread is not covered and will yield a more softer crust. The bread will also be a little flatter in shape than a Dutch oven bread due to its shallow depth.
tips and tricks for success
- Use a cast iron skillet. A cast iron skillet heats evenly and retains heat very well, yielding a much nicer crust than using a traditional baking pan.
- Check for expired yeast. When using expired yeast, the bread will not rise well, resulting in flat, dense bread.
- Use cornmeal. As the dough will be a bit sticky, the cornmeal will help prevent any sticking to the bottom of the skillet.
- A sticky dough is great. Stickiness is actually ideal here, adding just enough flour to work the dough into a round shape. High humidity can also affect the dough’s texture, making the dough even stickier than usual.
- Mix it up. Add leftover fresh herbs such as thyme, rosemary or sage, roasted garlic or freshly grated Parmesan cheese.
- Freeze as needed. Once cooled completely, cover the bread tightly with plastic wrap, then aluminum foil, freezing up to 3 months.
what to serve with no knead bread
Tools For This Recipe
10-inch cast iron skillet
No Knead Rosemary Bread: Frequently Asked Questions
A Dutch oven or oven-safe baking pan can be used instead.
1 cup of all-purpose flour can be substituted for whole wheat flour, keeping the rest of the recipe the same.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs
Leftovers can be stored in an airtight container at room temperature for 2-3 days.
Yes! Once cooled completely, cover the bread tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months.
No Knead Rosemary Bread
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
Equipment
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.
Video
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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?
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.