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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I’m making this bread as I type. The dough, although “sticky” isn’t very wet. I’m having a hard time envisioning a surface “dotted with bubbles”. Am I destined to have a failed 1st time bread making experience?
I really like this as a base recipe. I didn’t care that much for the rosemary garlic bread. So next time I skipped the rosemary and garlic and put in fresh basil and 1 tablespoon of italian herb spices and added 1/2 cup of pumpkin seeds and sunflower seeds. I really liked the bread and could give it away to friends. I like this bread recipe as a dunking bread for soup.
Question – can you use regular yeast? I cant seem to find instant yeast anywhere right now. Humph.
So I made this with regular active yeast, but I activated the yeast first with some of the water, mixed it up, and then added it to the flour. The bread was delicious!! I can’t wait to make it again.
Not a review, as I haven’t tried it yet, but I was wondering about using a convection oven and what kind of adjustment I should make for that. Looks divine, and I bet it creates an intense, heady aroma!
This was good and easy – 2 definite pluses for a recipe. However unless I missed it somewhere – WHAT is the nutritional values for this bread?
By the way, I have baked it in the cast iron skillet, as per the recipe. I have baked it in an oiled-floured Corning Ware Loaf pan in a 400 degree oven; I have baked it in a cast iron Dutch oven with a lid in a 400 degree oven; and yes, preheat the oven to 400 or 450, with the lidded Dutch oven prior baking, being very careful when handling and dropping in the dough…very hot.
I’ve been making this bread for years. It is very forgiving. Sometimes I go 15-hours; sometimes 24+ hours depending on my time. I use different herbs and flavoring; sometimes nuts. If the bread is wet when it is turned out on a floured surface, just sprinkle more flour; keep hands floured when handling the dough. After baking, if it is hard; let it cool and put in a zip-lock. The next day it will slice wonderful. It’s rustic; be creative. Enjoy
Made this and it came out wonderfully! Nice crunchy outside with soft airy moist inside. Super easy. It was my first time making any sort of bread and now I want to try more variations! I agree it’s a sticky mess when transferring to skillet but did my best and it turned out fine.
Made this recipe and it delivered. A gorgeous loaf of tasty, aromatic Rosemary bread with a nice crisp crust. I will definitely make it again.
Delicious recipe! Truly restaurant quality bread!
Can this dough rise in the instapot on the yogurt setting?
I’ve been wondering the same thing. I’m going to have to try it using the Instant pot to reduce the rising time and see what happens!
Excellent! has anyone tried to make a pizza with this recipe?
The rosemary garlic taste worked better than I thought it would, and perhaps the long rise made for a better web, but it didn’t rise much, perhaps due to the wetness.
Amazing. So easy. Yes the dough is quite sloppy when you turn it out onto floured surface but it all works out in the end. Crusty outside, chewy inside. Delicious!
I have made this recipe 3 times, the first time it was the best thing I’ve ever made in my life, the other 2 times, the batter is soup and I can not figure out why.
Did you make it at a different weather condition (humid or dry for instance) as opposed to the other two times? I know the humidity and dryness can affect stuff like this.
I’m not going to leave a star review because I just wanted to leave a comment. For anyone that’s having a problem with this recipe, it might be your yeast. I’ve tried it twice now (and failed) and didn’t know there was a difference between active dry yeast and instant yeast. Oh, well. Lesson learned. Off to the store to get me some instant yeast to try it once more.
Hey this recipe looked so awesome and I tried it to the T, but I don’t know why my bread spread a lot while baking and it became too chewy too. I let it proof for 19 hours and once got bubbly on the top transferred it to greased glass oven proof square pan for the second proof for about 2 hours. Baked for 50 mins as the crust wasn’t even becoming pink after the 40 mins timing in the recipe. The crust didn’t brown at all and became too chewy. What could have happened? Please help me as I would love to have a bread looking so awesome like yours!
PS – I am in Mumbai, India!
After forming the dough, put it in a dutch oven with the lid on for 40 minutes and the dough will rise up instead of spreading. Then finish the loaf with the lid off for browning the crust. It should take 15 to 20 minutes to brown. Keep an eye on it.
Great additions to the no-knead recipes from NY Times. Your combination of garlic and rosemary is delicious. And I never would have thought to add the black pepper, a nice twist!!!
I tried it in the open iron skillet but had much better crust when I baked it in a dutch oven with the lid on, which had been brought up to the oven temperature first, before baking the bread. This way the steam is retained and makes the crust so much better. For variety, tried it with roasted garlic vs fresh garlic. Good both ways.
Hi!
I loved your insight about the Dutch oven. Did you preheat the dutch oven in the oven while it was coming to temperature? Do you leave the lid on for preheating? Also, did you line your Dutch oven with parchment paper?
SO grateful for your insight!
Hi, a quick question: my Dutch oven is enameled, any it’s highest recommended temperature is 400 F. In your opinion, could the recipe work if I bake at 400? For a little longer time perhaps?
Hi I have a LeCreuset dutch oven and what I do is to place the dutch oven and lid in a cold oven and preheat the oven for about 20 minutes at 450. Then take out the hot dutch oven, put dough in, cover with lid and reduce the temperature to 425 and bake.
I make this bread all the time because of its flavor and it is SO easy to make. However, this dough is awful to work with as it is sticky and wet, getting your hands a mess. So worth it for the minimal ingredients and end result! Easy for beginners
This sounds yummy! Can I bake it in a Dutch oven?