No Knead Rosemary Garlic Bread
User Reviews
4.7
No Knead Rosemary Garlic Bread
Description
No Knead Rosemary Garlic Bread relies on simple ingredients like all-purpose flour, instant yeast, kosher salt, fresh rosemary, and garlic cloves combined with warm water. The dough requires a long rising period, roughly 6 to 14 hours, followed by shaping and a final rise. Baking at high heat develops a crisp crust contrasted by a tender interior flecked with herbal rosemary and garlic flavor. You can shape the dough into a loaf for a pan or a boule for a Dutch oven. Scoring the top before baking helps control the bread's expansion.
The bread has a fragrant, mildly savory taste from the rosemary and garlic, which can be adjusted to taste. It is suitable for serving alongside stews, salads, or used for sandwiches. The no-knead approach makes it accessible to bakers seeking flavorful homemade bread without extensive hands-on work.
The recipe notes suggest reducing rosemary and garlic amounts for a subtler flavor and mention substitutes such as dried rosemary and garlic powder if fresh ingredients are not available. This recipe showcases how resting the dough for an extended time enhances texture and flavor development without active kneading.
Ingredients
- 3 cups all-purpose flour 384 grams
- 1 1/3 cups water 307 grams, warm
- 2 1/4 teaspoon instant yeast 12 grams
- 1 1/2 teaspoon kosher salt 10 grams
- 2 teaspoons rosemary minced, fresh
- 5-6 garlic whole, sliced, or minced, cloves
Instructions
- In a large bowl, add all ingredients except water and give a mix.
- Then add water and mix until everything is incorporated - but don't mix too much.
- Cover with plastic wrap and let rest/rise for at least 6 hrs and up to 12-14 hrs.
- In the morning, generously grease a loaf pan. Then lightly flour the edges of the bowl and then turn dough onto a floured surface and shape into a loaf shape and add to the loaf pan. Or just "pour" into the pan. Add additional fresh rosemary on top, if desired. Cover with towel and let rise for at least another 2 hrs.If using a Dutch oven, lined Dutch oven with parchment paper and then lightly flour the edges of the bowl and then turn dough onto a floured surface and shape into a boule or ball shape. Cover and let rise for another 2 hrs.
- Meanwhile, pre-heat oven to 450 degrees.
- After 2 hours and loaf has risen again, use a super sharp knife or bread lame and score top of bread with three slashes, or however you'd like.
- Loaf Pan: Bake for 35-40 minutes until edges are browned and bread sounds hallow to a tap to the bottom. Dutch Oven: Bake covered for 40 minutes. Remove lid and then bake another 15 minutes.
- Let cool for at least 1 hour. Slice and enjoy! If sliced too early, it can cause a gummy center.
Notes
- Adjust rosemary and garlic quantity if you prefer a more subtle herbaceous flavor in the bread.
- Substitute fresh rosemary with dried rosemary and fresh garlic cloves with garlic powder if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 352mg | 15% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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