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    Home » Breads

    No Knead Rosemary Garlic Bread

    Published: Aug 11, 2016 · Modified: Feb 27, 2021 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    This No Knead Rosemary Garlic 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.....

    Chef's Tip for No Knead Rosemary Garlic Bread

    • Weighing your ingredients, especially flour is far more accurate than using a measuring cup.  In instant read kitchen scale is a valuable investment.  I go by the weight for flour and I measure flour onto my scale until I hit the desired level.  In this case 524 grams of flour can vary from slightly less then 4 cups or to almost 4 ⅓ cups depending on the flour, how settled it is in its container etc.  

    Rustic loaf of bread baked in a cast iron skillet

     

    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.

    You might like to enjoy it with this Leek and Potato Soup!

     

    Bowl of creamy leek and potato soup

     

    no-knead-rosemary-garlic-bread

    No Knead Rosemary Garlic Bread

    5 minutes hands on is all it takes! Stir and then let it do its thing - a rise in the bowl and a rise in the skillet. Homemade never tasted so good!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Bread
    Cuisine: American
    Prep Time: 5 minutes mins
    Cook Time: 35 minutes mins
    Total Time: 2 hours hrs 10 minutes mins
    Servings: 1 loaf

    Ingredients

    • 2 cups lukewarm water (do not overheat or it will kill the yeast)
    • 2 ¼ teaspoon dry active yeast
    • ½ tablespoon coarse sea salt
    • 4 ⅓ cups all purpose flour 554 grams
    • 2 Tbsps fresh rosemary minced, reserve a bit for garnish
    • 2 cloves fresh garlic minced, reserve a bit for garnish
    • 2 Tbsps olive oil divided
    • coasrse sea salt for garnish

    Instructions

    • Combine water and yeast in a large bowl.
    • Stir in 1 cup of the flour with a wooden spoon. Mix until flour is fully incorporated.
    • Stir in minced rosemary and garlic, reserving a bit for garnish.
    • Mix the ½ tablespoon coarse salt evenly into the remaining 3 ⅓ cups of flour. Make sure it is evenly distributed. Add the rest of the flour 1 cup at a time, mixing until well incorporated before adding more.
    • Cover with plastic wrap and let rise for 1 hour in a warm spot.
    • Grease the cast iron skillet (8-10") with a bit of the olive oil. I dip a bit of paper towel in the oil and use it to grease the bottom and sides of the skillet.
    • Remove the plastic wrap and flour your hands to prevent the dough from sticking. Pull the dough out of the bowl and shape it into a disk in the skillet.
    • Cover with a towel and let rise for 30 more minutes.
    • Preheat the oven to 400 degrees F.
    • After the second rise, brush the olive oil over the top of the risen dough, sprinkle top with coarse sea salt and the rosemary, garlic garnish.
    • With a sharp knife make 3 shallow, evenly spaced cuts across the surface of the dough.
    • Bake for 30-35 minutes. Top should be nicely browned.
    • Remove loaf from the skillet and let cool on a rack.
    • Slice and serve when cool.

    Notes

    Nutrition assumes a ½" slice.

    Nutrition

    Calories: 113kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 35mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

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