Basil and Garlic No Knead Bread
User Reviews
4.9
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Prep Time
15 hrs
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Cook Time
45 mins
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Total Time
15 hrs 45 mins
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Servings
5 servings
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Calories
281 kcal
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Course
Side Dish
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Cuisine
International
Basil and Garlic No Knead Bread
Description
The Basil and Garlic No Knead Bread combines all-purpose flour with dried basil and garlic powder, contributing gentle herbal and savory flavors that permeate the loaf. A small amount of active dry yeast allows for a slow overnight fermentation, producing a bubbly, risen dough without kneading. After transferring the dough to a floured surface, it is gently shaped into a round and proofed again, developing structure and final rise. Baking in a preheated Dutch oven provides steam and high heat for a crisp crust and tender interior. The cornmeal sprinkled on the towel and dough surface adds slight texture and prevents sticking during the second rise.
This bread works well for sandwiches, to accompany soups, or as a side for meals needing hearty bread. The basil and garlic flavor sets it apart from plain breads, providing a mild taste boost without overpowering meals.
The notes indicate the recipe was adapted from Jim Lahey, a known proponent of no-knead bread methods, supporting a long fermentation to improve flavor and texture. Using lukewarm water helps activate the yeast gently. Handling the dough gently preserves the air bubbles formed during fermentation, crucial for the light crumb.
Ingredients
- 3 cups all-purpose flour 360 grams
- 1/4 tsp active dry yeast
- 1.5 tsp salt
- 1 tbsp basil dried
- 1 tbsp garlic powder
- 1.5 cups water lukewarm
- 3-5 tbsp flour or cornmeal; extra, to keep dough from sticking to counter
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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