No Knead Rosemary Bread
User Reviews
4.8
567 reviews
Excellent
No Knead Rosemary Bread
Report
No Knead Rosemary Bread combines all-purpose flour with fresh rosemary and garlic to create a fragrant, dense loaf with a golden crust. The recipe requires little hands-on time, relying on a long ferment for flavor and texture development. The dough is gently shaped and baked in a cast iron skillet for a rustic round loaf with a crisp exterior. Its subtle herbal notes and soft crumb make it suitable for serving warm alongside soups or salads.
Description
No Knead Rosemary Bread is made by mixing flour, minced garlic, chopped fresh rosemary, salt, pepper, and yeast with water to form a sticky dough that ferments for 18 to 24 hours at room temperature. This slow rise allows gluten to develop without kneading. After shaping the dough into a round, it rests again until doubled in size. Baking in a lightly oiled cast iron skillet with cornmeal ensures a golden crust. The bread has a tender interior infused with rosemary and garlic flavors, complemented by a crusty exterior.
The herb-infused loaf works well as a side to savory dishes or for sandwiches. Serving it warm highlights the aromas of rosemary and garlic.
Share:
Ingredients
- 3 cups all-purpose flour
- 3 cloves garlic minced
- 1 tablespoon rosemary or more, to taste, finely chopped fresh
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon black pepper freshly ground
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
567 reviews
Excellent
Other Recipes
You'll Also Love
