Garlic Herb No Knead Bread
User Reviews
5
Garlic Herb No Knead Bread
Description
Garlic Herb No Knead Bread combines efficiently mixed dough and an extended fermentation to create a textured bread with herbaceous and garlicky accents. The dough is initially a shaggy mix, left covered overnight for 12 to 18 hours to develop flavor and rise without kneading. Just before baking, Italian seasoning and smashed garlic are distributed over the dough surface to impart aroma and taste.
The loaf is baked in a preheated cast iron pot, which traps moisture and helps form a crisp crust while keeping the interior soft. After an initial covered bake, the lid is removed to brown the bread and deepen crust texture. Using lukewarm water activates the yeast gently during the long fermentation period without needing hands-on kneading.
This bread works well for everyday use, serving alongside meals or as a base for sandwiches where its subtle herb and garlic flavors enhance simple toppings. The rustic crust and soft crumb balance nicely to offer satisfying texture in each slice.
Using brick-style cream cheese rather than spreadable types is important for consistent texture if included. The dough should be covered with greased plastic wrap to maintain moisture during rising. Allowing the bread to rest briefly after baking before slicing helps stabilize its crumb and improve slice quality.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon yeast
- 1 ½ cups water about 70-80 F, lukewarm
- 2 tablespoons Italian seasoning
- 5 cloves garlic smashed into small pieces
Instructions
- In a large mixing bowl, whisk together flour, salt and yeast.
- Add water and mix until a shaggy mixture forms.
- Cover bowl with greased plastic wrap and set aside for 12 - 18 hours. Making it the night before works really well.
- When ready to bake the bread, sprinkle seasoning and garlic over the dough.
- Heat oven to 450 F.
- When the oven has reached 450 F, place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
- Meanwhile, pour dough onto a very heavily floured, movable surface (parchment paper, cutting board). With heavily floured hands, shape dough into a ball.
- Cover with greased plastic wrap, and let it sit while the pot is heating.
- Remove hot pot from the oven, drop in the dough, and cover.
- Return to oven for 30 minutes.
- After 30 minutes remove the lid and bake an additional 10 minutes.
- Remove bread from oven and place on a cooling rack to cool.
- For softer bread, let bread cool for 5 minutes on a rack. Then, place in a plastic bag but do not seal.
- For crustier bread, let cool to room temperature on rack.
Notes
- Use brick-style cream cheese, not spreadable tub types, if required for recipe variations.
- Cover the dough with greased plastic wrap during fermentation to prevent drying.
- Let the bread cool on a rack for at least 5 minutes before slicing to maintain texture.
- Preparing the dough the night before fits well into a relaxed cooking schedule.
- Heat the cast iron pot thoroughly before baking to achieve a good crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 89kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Sodium | 292mg | 12% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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