Rosemary and Roasted Garlic No-Knead Bread is a truly delicious bread with a soft center and crusty exterior. As the name insinuates, it requires minimal mixing and is a great bread for someone who is learning about bread making.
The other amazing part about making this bread is the smell. I mean we are talking about rosemary and garlic- aka heaven. The kitchen will start smelling warm and comforting when you roast the garlic. Later then you are baking the bread the rosemary will permeate throughout your home warming your heart and enticing your stomach.
I love to dip this bread into a good quality extra virgin olive oil. It is also sturdy enough to be used for sandwiches or underneath some poached eggs.
How to make Rosemary and Roasted Garlic No-Knead Bread:
Roast the garlic and add it to a large bowl with all the ingredients and mix. Let the dough rise for at least 12 hours. Pour the dough onto floured parchment paper and shape. Let the dough rise for an hour. Place into a heated dutch oven and place in the oven with the lid for 30 minutes and then remove the lid and bake for another 15 minutes.
How does no-knead dough create light and airy bread?
No-knead bread is made with a small amount of yeast but a wet and sticky dough. The yeast will essentially eat the sugar in the dough and releases air bubble which will cause the dough to rise. This is why a long fermentation process/rise is important when making Rosemary and Roasted Garlic No-Knead Bread.
What is the benefit of making no-knead bread?
No-knead bread, as the name suggests, does not require the work or guesswork related to kneading bread. It is easy to over-knead bread which results in bread being dense and crumbly. It is also easy to under knead bread which results in flat or fallen bread as the gluten structure is not properly formed.
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Simple and easy rosemary and roasted garlic no-knead bread. Fragrant and bold in flavor with a soft center and crusty exterior.
1 head garlic, roasted
1 tablespoon olive oil
3 tbsp chopped fresh rosemary
15 oz (3 cups) all-purpose flour
1/2 tsp instant yeast
1 1/2 tsp table salt
1 1/4 cups room temperature water
1/4 cup olive oil
- Preheat oven to 400 degrees.
- Slice the top of the head of garlic off and place in a piece of foil drizzle 1 tablespoon olive oil on top of the garlic and wrap the foil up.
- Place the garlic in the oven and roast for 30-40 minutes.
- Let the garlic cool for 10 minutes and squeeze the garlic head to release the the garlic cloves.
- In a large mixing bowl, combine flour, salt, yeast and chopped rosemary
- Add water, roasted garlic and olive oil and mix with a large spoon. (You may need to use you hand to get it fully mixed)
- The dough will be wet and sticky so once it is fully mixed leave it in the bowl covered with a damp towel or plastic wrap for 12- 18 hours ina. warm kitchen.
- Once the dough has risen, lightly sprinkle flour onto a piece of parchment.
- Pour the dough onto the floured sparchment, you may want to use a kitchen scraper to get all the dough off the the bowl.
- Fold over the edges of the dough to the center to create a spherical shape.
- Cover the dough with a towel and let rise for another hour.
- Preheat the oven to 500 degrees.
- When there are 30 minutes left for the secodn rise, place a dutch oven with the lid into the oven to heat up.
- When dough has risen, use the parchment paper to lift the dough into the dutch oven and cover with lid and place into the oven.
- Lower the ehat to 425 degrees and bake for 30 minutes.
- Remove the lid from the dutch oven pot and bake for another 15 minutes.
- Remove the dough from the dutch oven and allow to cool.
- Foil needs to be large enoguh to completely wrap the garlic head
- Before placing the dough into the oven you can slice the dough with a sharp serated knife.