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The rosemary and garlic no-knead artisan bread is a very easy recipe to follow, using only 6 ingredients, and tastes like the artisan bread you might buy at the bakery or be served in a fancy restaurant! Even if you have not tried baking your own bread before, you will find this recipe is easy to follow and you won’t be disappointed when you taste your own baked bread!
What does this no-knead bread taste like?
The artisan bread has a crisp crust, yet is very soft on the inside, and the flavor is amazing as you taste the rosemary and garlic in every bite! If you enjoy the smell of fresh-baked bread, this recipe is great! No kneading is needed, and unlike traditional bread recipes, the dough does not need to rise for several hours or even overnight! It only takes 20 minutes of preparation time, then let the dough set (rise) for 1 hour, before baking it for 45 minutes. This recipe is very easy and quick to make with only a few ingredients, and your house will smell amazing!
I’m a beginner. What are some needed items?
I made a grocery and supply list down below before the recipe for your convenience. If you are wanting to go head first, this is a great bread making kit for you (see amazon link below)! But this recipe overall doesn’t need much, and you probably have most of the items in your kitchen!
What is a no-knead bread?
No knead bread was first published in the New York Times about 10 years ago. Basically, no-knead bread is a recipe where there is no kneading required. It takes very little effort to prepare the recipe as all of the ingredients are added together into one bowl, while the active yeast does the work!
The no-knead artisan bread tastes great, even if you choose to leave out the rosemary and/or garlic.
Other variations you may want to try:
Add sunflower or sesame seeds
Dried cranberries, dried cherries or raisins will provide a sweeter flavor to your bread
Adding orange zest and cinnamon will give the bread a more citric flavor
What goes well with this no-knead bread?
The artisan bread pairs well with a bowl of delicious soup or with a salad. It would be great sliced and used to make sandwiches with, or enjoyed with pizza or with any of your favorite Italian meal. It is delicious by itself while still warm and adding some butter!
Tips for success!
Active yeast – make sure the yeast you are using is fresh as the bread will not rise while baking if the yeast is old. Once your yeast jar is opened, you have about 6 months before you should toss it out. A good idea is to mark the date you opened the jar so you know when the yeast will expire.
If your dough doesn’t rise, it may be that your home is cold. Preheat the oven at 100 degrees fahrenheit, and place the dough in the oven. Or, you can place a cup of very hot water in the microwave, then place the dough in the bowl next to it and shut the microwave door. That should help the dough to rise properly.
If I don’t have a dutch oven, is there another baking dish I can use to make this recipe?
Yes, if you don’t have a dutch oven, you can use a covered baking dish or a metal pot that has a cover as long as the pot can stand the 450 degree temperature that is used in this recipe. If your pot doesn’t have a lid, you can cover the pot with heavy duty aluminum foil, making sure the pot is well sealed.
What should I do if I have leftovers?
No-knead bread can be sliced to make toast or to make sandwiches.
Store leftover bread at room temperature for 1-2 days in an airtight container or in plastic wrap.
You can also dice it up to make a french toast casserole!
Can artisan bread be frozen?
Yes! Your no-knead bread can be frozen up to 3 months in an air-tight freezer bag. Make sure the bread is completely cooled before preparing it for the freezer. If you slice the bread before freezing, you can pull out the number of slices you need for the next meal. If you are planning to toast the bread, it can be put directly into the toaster.
Active dry yeast – It is important to use active dry yeast and not self-rising yeast for this recipe. Make sure your yeast is fresh. Yeast expires in 6 months after opened – one trick I always do is mark on the lid with the date I opened the jar so I know that my yeast is active.
Water – very warm water (between 105-115 degrees F) is ideal for proofing dry yeast. You can use a food thermometer to check your water.
All purpose flour – All-purpose flour works best for this recipe, though you can add some whole wheat flour if you like. Coconut flour and oat flour do not work well.
Kosher salt – kosher salt is great for this recipe; if you don’t have kosher, pink Himalayan salt would work too!
Fresh rosemary – rich in antioxidants, helps boost the immune system and improved blood circulation; substitute with dried rosemary if needed. And it’s a great flavor paired with the garlic.
Garlic, minced – minced garlic blends well with the other ingredients in this recipe. You can use ground garlic if that’s what you have.
Prep the rosemary by removing the leaves from 2 stems of fresh rosemary.
Add 3 cups of aerated flour to a mixing bowl with the yeast, salt, diced rosemary, and minced garlic.
Add the warm water and begin to work the mixture into a sticky but firm dough. You can use your hands or a firm spatula.
Cover with a damp cloth or plastic wrap and let sit for 1 hour. The dough should double in size.
Preheat the oven to 450°f. Lightly dust a flat dry surface and gently work the dough into a smooth round loaf. Do not overwork the dough. Add a large sheet of parchment paper to the Dutch oven and place your dough inside.
Score the dough by using a sharp knife with a fine edge or a razor blade. I like to score an “x” and 1/4” deep. Cover with the lid and cook at 450°f for 30 minutes.
At 30 minutes, remove the lid and cook for 5-10 minutes until the crust is golden brown. Tap the loaf as it should sound like a hollow drum. Let cool before slicing open.
My grocery list!
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Items I used to make my No Knead Rosemary Garlic Artisan Loaf!
For this recipe, you will need a Dutch Oven. They have so many different types and colors out there! This is the one we have:
And this is the one I have my eye on for my next purchase 🙂
You will need a sharp knife to cut and prep your rosemary.
Best to have parchment paper lining your cast iron. Parchment paper doesn’t burn and is great for this recipe so your bread won’t stick to your cast iron.
To score your bread, I suggest using a sharp razor blade. If you don’t have one, a sharp knife will do, however it won’t be as precise as a razor. I love this one as it has a long handle, and extra blades when you need a new one!
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No Knead Rosemary and Garlic Artisan Bread Loaf
- 1 Knife
- parchment paper
- Dutch Oven
- Sharp Knife or Razor Blade
- 1 tablespoon active dry yeast
- 1 1/2 cups water hot
- 4 cups All purpose flour aerated and divided
- 1 teaspoon kosher salt
- 2 teaspoons of fresh rosemary diced finely, sub with dried rosemary
- 1 tablespoon garlic minced
- Prep the rosemary by removing the leaves from 2 stems of fresh rosemary.
- Add 3 cups of aerated flour to a mixing bowl with the yeast, salt, diced rosemary, and minced garlic.
- Add the warm water and begin to work the mixture into a sticky but firm dough. You can use your hands or a firm spatula.
- Cover with a damp cloth or plastic wrap and let sit for 1 hour. The dough should double in size.
- Preheat the oven to 450°f.
- Lightly dust a flat dry surface and gently work the dough into a smooth round loaf. Do not overwork the dough.
- Add a large sheet of parchment paper to the Dutch oven and place your dough inside.
- Score the dough by using a sharp knife with a fine edge or a razor blade. I like to score an “x” and 1/4” deep.
- Cover with the lid and cook at 450°f for 30 minutes.
- At 30 minutes, remove the lid and cook for 5-10 minutes until the crust is golden brown. Tap the loaf as it should sound like a hollow drum.
- Let cool before slicing open.