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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Just made my second loaf and will serve it to company . Made as directed EXCEPT I roasted garlic cloves, cut them up small and mixed in with the flour yeast mixture..Perfect marriage and a keeper:) It’s Damn Delicious
Wow!! So good!!! I was a bit hesitant about this recipe. I was sure something was wrong up until I baked it. It came out so good! Very easy and very good! I could eat the whole thing and no butter is needed it’s so flavorful! I would highly recommend!
Great recipe. I live in China now and finding good European bread is nearly impossible. Their bread here has a sweetness that we in the west or in Europe do not . I make this bread plain and the rosemary version. I have to use dried rosemary and and soak it in warm olive oil, but it works fine. This is the perfect easy bread for tasting the oil from the press in Italy, after a few days of picking olives and waiting at the press for the first oil to appear, then sit with a loaf of bread to dip and taste the new harvest.
Thank you, Mark
Can I make this in a bread maker? Thanks.
This is the most fantastic bread ever! I bake it in my cast iron Dutch oven and it bakes beautifully! It tastes like the bread I have had at a plantation B&B in Louisiana. They serve it with maple flavored butter! Heavenly!!!
Fantastically good!! I took care of when adding water to the ingredients, based on the comments I read. I added one cup first and stirred it in. It was rather dry, so I added the other half cup. It was perfect. Exactly the right kind of sticky that I expected. I baked it for 30 minutes, took it out of the oven, melted a little bit of butter on top and added some fresh rosemary on top, then put it back in the oven for about five minutes.
I’m enjoying it right now with a glass of Chianti and no butter on the bread, just fresh warm out of the oven. So flipping good !
I made this tonight. Amazingly good!!
Based on the comments, I added water very slowly to the flour as I made the dough. I added 1 cup first and stirred it in. It was very dry; I added the remaining .5 cup and it was the perfect level of stickiness.
For baking I pulled,the bread out at 30 min and melted some butter on top then sprinkled some fresh rosemary. I baked it for 5 more min. So, 35 min total.
I’m eating it as I type this.no butter added. Eating is straight. Wow!! The butter toPing I added when baking give it the perfect flavor. I love the pepper seasoning…give it just a little bite. This is a new favorite!
Tried this recipe. The dough was extremely sticky and runny as many of the comments suggested. Not sure what went wrong, I kneaded it with more flour to make it a more manageable dough. turned out pretty ok after that and tasted pretty nice. 🙂
My family LOVES this bread. I’m currently making it for the 3rd time, and it smells yummy! For those having a problem, I’m curious as to the type of yeast and flour they are using. I’ve never experienced a problem. Delicious!!!
I followed the recipe perfectly. After 23 hours the mix had bubbles all over it. I thought the mix was ready for the next step. It was too liquid, did not form a dough. Very disappointed.
Will try again. I think this recipe needs more yeast, not just 1/2 teaspoon.
I’ve got the same result, very wed, couldn’t shape to a dough at all. But I baked it anyway, it smelled great 🙂
To everyone here that g s a sticky dough….. that is actually what you are supposed to get. You end up with a very wet and sticky dough that will not hold its shape nor shape up like a regular loaf of bread. Just kinda pull the sides to the middle to get a Circular like loaf ( using floored hands ) and pinch it all together in the middle. Bake seam side up. I make this type of bread a lot. You need to be careful with measuring water and flour well.
I added more flour and am waiting for it to rise now. I hope it turns out. Mine was so what I wouldn’t have been able to form a ball.
This is the first bread recipe I ever tried baking and it remains my family’s favourite! Thank you. Just wondering if it would also work with rye flour instead of all purpose flour?
Delicious!! My family and I love the flavor of this bread. I did do some things that was different. During the rising time, I did gently fold it every 3 hours or so within its bowl and would recover it and repeat through the rising process. When it came time to transfer the dough to the skillet, I rolled it on a floured board and then I let it sit in the skillet for another 12 hours. I did not add the corn meal to the bottom of the cast iron skillet, but I did make sure it was nicely conditioned. When it came time for baking, I brushed the top of the dough lightly with garlic olive oil. I also added a tray at the bottom rack with hot water for added moisture. This recipe is very time consuming, but worth it for us. Will be making it again, but I think I’ll try making it into a different shape cause it does come out kind of flat. Still a win for us!!
My go to bread, my family and I love this bread, it’s so easy to prepare and bake. I make this bread once a week.
Question: The recipe doesn’t specify when to put the veggie decor on. Can you do that before you put it in the oven or do you decorate part way through baking?
I think you might be commenting on the wrong recipe? This is for Rosemary bread. 🙂
This one of the easiest breads I’ve ever made and so delicious! My only problem was that it didn’t rise so it looks just like a layer cake! Oh well, it’s still delicious. The rosemary and the garlic are awesome!
I made the bread and baked this morning. When I went
To cut it the crust was hard to cut and very chunky! The bread it self was very good. It also did not have the same color as the picture. What did I do wrong?
Amazing recipe- thanks for sharing with us. It came out so perfectly when I baked it in the Dutch oven. Nicely hydrated and tastes Yumm with Garlic, pepper and rosemary. Next time I am going to increase the garlic and rosemary a bit more
I have a question. After the 20 hour proof, I put it on the lightly floured surface. I was quite liquid-y, not possible to make a ball. But I have put it in the iron skillet anyway for the 2 hour proof. Was your dough liquid-y or it came together as a ball ?
Mine was the same! I baked it anyway and it looks for like a cake of cornbread in thickness. Less like a loaf. Still tasty and good texture but no way I could form it at all!
SAME!!!!!!!!!!!!!!
Just made it and same results. I’m thinking it needs more yeast and maybe a bit more flour. Ill try that next time. Mine is currently baking. We’ll see….
Had the same issue (too wet to form a ball after proofing). I proofed the initial wet mix in the fridge for around 20-22 hours (never did develop much in the way of bubbles or rise much). I added a little flour to the proofed mix in an attempt to solidify it up a bit before baking … but didn’t want to chance overdoing it so it was still pretty loose. Instead of using a cast iron skillet I decided to bake it in a 4-1/2 quart enameled dutch oven (450 F. for 30 minutes lid on, last 15 minutes lid off). It didn’t rise as much as the photo above nor was it as airy as is shown.
WITH ALL OF THIS SAID, THE RESULTING LOAF WAS VERY TASTY and I think I will be making it again … but will probably follow the lead of others and add the water more slowly while mixing and stop when the consistency isn’t as watery before throwing it in the fridge.
I think putting it in the fridge would inhibit the yeast – directions say to let it do it’s thing at room temperature.
Currently making, on my second rise in the cast iron skillet. I used instant quick rise yeast..is that the same? I still did the 24 hour first proof, it deflated a little when I looked this morning….is that ok?
This was delicious! We normally buy this weekly from the grocery stores bakery but this is a much better and homemade option! My son has already had 3 slices as a snack! Thank you! Question – how do you get the shiny and lighter outer crust? Did you do an egg wash or oil before baking ?
Fabulous bread and so easy! I make it every week because it’s actually addicting. I don’t buy the ciabatta bread at the grocery anymore. I make this. As to the recipe, relax, it’s so easy …. just follow the recipe. One note: I did use 3/4 tsp garlic powder to replace the 3 cloves of garlic during the stay-at-home orders. I’ll be making this recipe for years! Thank you for publishing!
Could I make this with whole wheat flour please?