This bread is so easy anyone can make it! It only takes about 5 minutes to prep and then you let it rise and then bake. It is definitely worth the wait!
No knead rules! This rustic, hearty homemade bread is filled with flavor with the addition of garlic and rosemary.
There are a few recipes floating around the internet and various food apps that focus on rustic loaves of home made bread. I like my bread machine for mixing traditional doughs but I don’t like the shape of the loaf when the machine bakes it. So I was happy to find this recipe on Diethood.com.
I make this all the time. It is so easy- I just mix it up, let it rise for 1 hour, put in a greased cast iron skillet (8-10″), let it rise 30 more minutes and then bake it.
It is fairly dense and makes a great dipper with olive oil and balsamic or a sandwich that really sticks to your ribs. If you don’t want the garlic or rosemary effect you can easily leave them out to get a plain loaf of bread. I would still brush the top with olive oil before baking. The outside crust is crisp and the inside is soft. Yum…..
Did I mention how much I love my cast iron skillets? When properly seasoned they are as non-stick as teflon type pans and they cook so evenly. You can sear meat in them and then stick them into the oven to finish cooking. And they clean up really easily too. If have a mild residual you can just simmer some water on the stove in the dirty pan and it will wipe clean after a few minutes. For a real kitchen disaster you can crumple tinfoil and use it as a scrubber to clean a more stubborn surface.
But – back to the bread. This rustic bread is a great side for soup or a bowl of chili. It also makes a very substantial sandwich.
Homemade bread doesn’t have any preservatives (bonus!) so it is best the day it is made. It will be ok the next day but I tend to freeze what is left after the first meal – if there is any! I slice it first and then pop it into the freezer.