Garlic-Rosemary No Knead Bread!

So there are very few times I’ve actually baked anything and it’s turned out awesome. ha. I’m just not a baker. So when I came across a recipe for bread that didn’t require any kneading or attention I thought I’d give it a try. And I wasn’t disappointed! I actually baked something that turned out great! A nice crispy crust, and soft inside…just what I like about a good bread and it was so easy! With the addition of some garlic and rosemary to add a little flavor, I think I’ve just created my favorite new weekend thing to make! You do need to prep it the day before your going to bake it, but that

just involves stirring a few things together and letting it sit. So without further procrastination, here is our recipe for some KickAss bread!


  • 3 cups bread flour
  • 1/4 teaspoon instant yeast
  • 1/4 cup fresh chopped rosemary
  • 1 1/2 Tbs chopped fresh garlic
  • 1 teaspoon table salt (or 3/4 tablespoon of kosher salt)
  • 1 1/2 cups warm water
  • Covered pot (five-quart or larger cast iron, Pyrex, ceramic, something that can go into a 450F oven.)


Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on your counter.

Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Place a large sheet of parchment paper on counter. Plop your dough onto parchment paper or towel. Lift parchment paper up with dough and place into a large bowl. Cover bowl with a towel. Let it sit and grow for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.

Bake: Your dough should have doubled in size. Remove pot from oven. Grab the ends of the parchment paper and lift entire wobbly dough blob out of bowl into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Make a grilled cheese out of this stuff, put butter on it, cut a hole in it and cook an egg in the middle, or just eat this crazy stuff however you want! It’s awesome!

*Tip : You can also make other variations by adding cheddar cheese, jalapeno’s, rosemary and lemon zest, or whatever sounds good to you.

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