No Knead Rosemary Bread

Contents

No Knead Rosemary Bread
Featured Comment
REASONS TO MAKE NO KNEAD ROSEMARY BREAD
DUTCH OVEN BREAD VERSUS SKILLET BREAD
Dutch oven bread
Skillet bread
TIPS AND TRICKS FOR SUCCESS
WHAT TO SERVE WITH NO KNEAD BREAD
TOOLS FOR THIS RECIPE
NO KNEAD ROSEMARY BREAD: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Equipment
Instructions

A basic, FOOLPROOF homemade bread recipe here! Anyone can make this! And the bread comes out just perfect!

Featured Comment

I’m already baking my second loaf! I didn’t have a Dutch oven so seeing this recipe used a cast iron was perfect. I loaded the dough up with red pepper flakes, thyme, rosemary, Italian seasoning, and shredded cheese and holy cow— the people want more. I love how easy this recipe is. So yummy.

Rachel

489 more comments

Bread making has been my jam lately. Sometimes it can take hours and hours on end, but this one here takes just over 24 hours. But, guys, it’s only 15 minutes of hands-on prep work (if that). Then you just let the yeast do its thing in all of its bread glory.

REASONS TO MAKE NO KNEAD ROSEMARY BREAD

This really is a no knead recipe. That means less work, less effort. Perfect for beginners and home bakers.
Does not require anything fancy. No mixer, no bread machine, no starter needed here.
Great for dunking and sopping. Homemade bread can and should be served warm with all the butter, but really, let’s dunk and sop up all the cozy soups.

DUTCH OVEN BREAD VERSUS SKILLET BREAD

Dutch oven bread

A Dutch oven bread is baked with a tight-fitting lid for a crispier crust, similar to that classic artisan bread texture.

Skillet bread

A skillet bread is not covered and will yield a more softer crust. The bread will also be a little flatter in shape than a Dutch oven bread due to its shallow depth.

TIPS AND TRICKS FOR SUCCESS

Use a cast iron skillet. A cast iron skillet heats evenly and retains heat very well, yielding a much nicer crust than using a traditional baking pan.
Check for expired yeast. When using expired yeast, the bread will not rise well, resulting in flat, dense bread.
Use cornmeal. As the dough will be a bit sticky, the cornmeal will help prevent any sticking to the bottom of the skillet.
A sticky dough is great. Stickiness is actually ideal here, adding just enough flour to work the dough into a round shape. High humidity can also affect the dough’s texture, making the dough even stickier than usual.
Mix it up. Add leftover fresh herbs such as thyme, rosemary or sage, roasted garlic or freshly grated Parmesan cheese.
Freeze as needed. Once cooled completely, cover the bread tightly with plastic wrap, then aluminum foil, freezing up to 3 months.

WHAT TO SERVE WITH NO KNEAD BREAD

Slow Cooker Beef Stew
Creamy Sausage Gnocchi
Parmesan Lemon Chicken
Ravioli with Sage Butter Sauce
Steamed Mussels in Tomato Cream Sauce

TOOLS FOR THIS RECIPE

10-inch cast iron skillet

NO KNEAD ROSEMARY BREAD: FREQUENTLY ASKED QUESTIONS

What if I don’t have a cast iron skillet?

A Dutch oven or oven-safe baking pan can be used instead.

Can I substitute whole wheat flour?

1 cup of all-purpose flour can be substituted for whole wheat flour, keeping the rest of the recipe the same.

Can I use dried herbs instead?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs

How can I store leftovers?

Leftovers can be stored in an airtight container at room temperature for 2-3 days.

Can I freeze no knead bread?

Yes! Once cooled completely, cover the bread tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months.

Recipe

Yield: 8 servings
Prep: 1 day
Cook: 40 minutes
Total: 1 day

Ingredients

3 cups all-purpose flour

3 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary, or more, to taste

1 ¼ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

½ teaspoon instant yeast

1 ½ cups water, at room temperature

2 tablespoons cornmeal

Equipment

Cast Iron Skillet

Instructions

1. In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
2. Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
3. Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
4. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
5. Working on a lightly floured surface, gently shape dough into a round.
6. 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.
7. Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
8. Serve warm.