No Knead Rosemary Bread — Damn Delicious

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No Knead Rosemary Bread

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

Bread-making has been my jam lately.

I mean. Sometimes it takes hours and hours.

This one here takes over 24 hours.

But, guys. It’s only 15 minutes of prep work. If that, even.

Then you just let the yeast do its thing.

And this here is a no-knead recipe. Which basically means less work for you guys.

It’s so easy, it’s ridiculous. ANYONE can make it. I mean it. Anyone.

Serve with butter, or use to dunk into my favorite tomato basil soup.

No Knead Rosemary Bread

Yield: 8 servings

Prep Time: 24 hours 15 minutes

Cook Time: 40 minutes

Total Time: 24 hours 55 minutes

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

Ingredients:

  • 3 cups all-purpose flour
  • 3 large garlic cloves, minced
  • 1 tablespoon finely chopped fresh rosemary, or more, to taste
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon active rapid rise yeast
  • 1 1/2 cups water, at room temperature
  • 2 tablespoons cornmeal

Directions:

  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.

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88 comments

Oooooooh! What if I don’t have an iron skillet. Can I use something else.

You can also use a Dutch oven.

What kind of other skillet?

You can also use a Dutch oven.

You use 1/2 teaspoon of yeast.

Yes, the recipe calls for 1/2 teaspoon active rapid rise dry yeast.

OMG, this looks absolutely delicious! I can’t wait to try it this evening. I’m just wondering, when you say let stand at room temperature, do you have any temperature recommendations? I am hot natured and tend to keep my house at about 65 degrees this time of year. Thanks for sharing.

About 70 degrees F.

Can this be made with coconut or almond flour for Keto?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Jackie!

So what’s the deal with the skillet? Will any round or bread baking pan work?

A skillet is recommended but a round pan or Dutch oven should do the trick. You just want to give it enough space to rise.

Use of olive oil and corn meal in cast iron pan was disgustingly disastrous. Don’t do it. Use parchment paper instead.

At a temp of 450 I would recommend using avocado oil or canola, both of which have a higher heat tolerance than olive oil. Can’t vouch for the cornmeal but I understand why its being used.

I recently discovered your blog and have made several of your recipes that have been awesome!

This bread looks yummy! Do you have any idea of this will work using gluten-free flour?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Tiffany!

I must be missing something-you said this takes 15 minutes of prep, but 24 hours. I thought maybe it rose overnight. What am i not seeing?

Yes, that’s right! 15 minutes of prep, 24 hours of idle time.

See #3 of the directions!

This looks amazing! I love no knead breads and I love that I can bake it in my iron skillet. Thanks for another fabulous recipe!

Would this bread be good for paninis? I usually use sour dough but the picture looks like this recipe might work just as well.

I bake mine in a Pampered Chef stoneware casserole pan, because my skillets have handles that can’t take that amount of heat. I’ve been making the plain version of this bread for years and wondered how it would work to incorporate some additional flavor. This sounds perfect!

Chungah, I love your website and your recipes. Thank you for sharing them. I Have been making this bread for years, but bake in a covered cast iron Dutch oven. I’ll try using an open skillet in the oven. The dough is forgiving. Depending on my time, I have let it stand anywhere from 18-hours to 26 or so hours. I mainly use rosemary and garlic, but I’ve also use other herbs and nuts, depending on my taste and need at the time. It should be noted about yeast: Instant or Rapid Rise Yeast does not require warm liquid to be activated, and can be mixed with flour, other ingredients from onset of the recipe. If you use another yeast, proof it with the amount of water before adding to the flour. Also, I use about 1/4-1/3 cup of fresh ground rosemary (I grow a rosemary bush); I use only 1-teaspoon salt; never used the cornmeal. My bread is hard crust when fresh baked; after cooling, I put in a zip-lock over night; and then, I can slice normally and use for sandwiches, toast, etc. I store in the refrigerator due to my environment and no preservatives it will develop mold, after 2-3 days

This loaf looks amazing! I totally need to try this tomorrow!

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