Basil and Garlic No Knead Bread

Name: Basil and Garlic No Knead Bread
Prep time: 15 h
Cook time: 45 min
Total time: 15 h 45 min
Yield: 5 servings
Ingredients: 3 cups all purpose flour; 1/4 tsp active dry yeast; 1.5 tsp salt; 1 tbsp dried basil; 1 tbsp garlic powder; 1.5 cups water; 3-5 tbsp extra flour or cornmeal to keep dough from sticking to the counter

User Reviews

4.9

66 reviews

Excellent

Prep Time
15 hrs
Cook Time
mins
Total Time
15 hrs 45 mins
Servings
5 servings
Calories
281 kcal
Course
Side Dish
Cuisine
International

Basil and Garlic No Knead Bread

Jayce Carter

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This easy Basil and Garlic No Knead Bread has a crispy exterior and soft interior! It’s so simple and only takes a couple minutes to put together. No mixer needed.

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Ingredients

Servings

3 cups all purpose flour (360 grams)
1/4 tsp active dry yeast
1.5 tsp salt
1 tbsp dried basil
1 tbsp garlic powder
1.5 cups water lukewarm
3-5 tbsp extra flour or cornmeal to keep dough from sticking to the counter

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Instructions

In a large bowl, combine the flour, active dry yeast, salt, dried basil, and garlic powder. Give it a stir before adding in the lukewarm warm.
Using a large wooden spoon (or a spatula), stir to combine, until everything has been incorporated.
Cover the same bowl with plastic wrap, and let the dough rest in a warm spot in your kitchen for 12 to 20 hours, until the surface is dotted with bubbles and have doubled in size.
Lightly flour your kitchen counter, gently remove the dough from the bowl onto the counter, and gently fold the dough into a round ball. I fold the dough from the sides and gently tuck the bottoms in with my fingertips.
On a flour sack towel (or parchment paper), sprinkle on cornmeal or flour then transfer the dough on to it, sprinkle more cornmeal/flour on top, and cover with a towel. Let rise for another 2 hours.
30 minutes before the second proof is done, heat the oven to 450F with your Dutch oven inside it.
When the proofing is done, carefully transfer the dough into the (HOT) Dutch oven, score the top of the bread lightly with a knife, bake for 30 minutes with the lid on, and then bake for 10-15 minutes with the lid off or until it has reached the golden shade of bread you desire.
Once done, let the bread rest for 10 minutes before cutting.

Notes

Recipe adapted from Jim Lahey

Nutrition Information

Show Details

Serving 5servings Calories 281kcal (14%) Carbohydrates 59g (20%) Protein 8g (16%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 704mg (29%) Potassium 114mg (3%) Fiber 2g (8%) Sugar 1g (2%) Calcium 23mg (2%) Iron 4mg (22%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 281 kcal

% Daily Value*

Serving	5servings
Calories	281kcal	14%
Carbohydrates	59g	20%
Protein	8g	16%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	704mg	29%
Potassium	114mg	2%
Fiber	2g	8%
Sugar	1g	2%
Calcium	23mg	2%
Iron	4mg	22%