This delicious no-knead rosemary bread recipe is a favorite dish to make when we’re entertaining and looking to impress a crowd.
Whenever you tell someone you’re making homemade bread, they’re always a little impressed. The idea that you’ve been proofing yeast, kneading a dough, and shaping that dough into a beautiful loaf, all by yourself in your own kitchen, is exciting to others.
The truth with this rosemary bread recipe, however, is that you don’t have to be a fantastic home baker or fancy chef to make this gorgeous loaf. In fact, you or anyone of your guests could make this bread with successful results. You could say this recipe is actually foolproof.
So long as you can measure out some flour and use a spoon to mix your ingredients together, you really can’t go wrong with this recipe. There’s no need to proof your yeast or worry about the water being too hot and killing your yeast.
Better yet, there’s no kneading involved with this dough. All you have to do is gently shape your dough into a round shape and then stick it in the oven. No endless kneading or massaging of the dough necessary.
The best part is that when this rosemary bread recipe comes out of the oven, you will be in love with the fantastic flavor and texture of this bread. This is sure to become a go-to recipe in your house even when the holiday season is over!
Summary |
|
Cook time: 30 minutes
Prep time: 20 minutes
Idle time: 26 hours
|
Level
|
Servings:
Unit:
|
Ingredients
- 3 cups all-purpose flour
- 3 large garlic cloves minced
- 1 tbsp finely chopped fresh rosemary or more, to taste
- 1 1/4 tsp kosher salt
- 3/4 tsp Freshly ground black pepper
- 1/2 tsp active rapid rise yeast
- 1 1/2 cups water at room temperature
- 2 tbsp cornmeal
Instructions
- To a large bowl, add the flour, garlic, rosemary, salt, pepper, and yeast. Mix together with a wooden spoon, then add in water and combine until you get a wet dough.
- Cover the bowl with a sheet of plastic wrap and leave the dough on the counter for about 18 to 24 hours, until the surface is covered in little bubbles.
- Grease a 10-inch cast iron pan, then sprinkle the bottom of the pan with cornmeal.
- Turn the dough out onto a floured surface and gently shape it into a round. Place the round of dough into your cast iron pan and cover lightly with a tea towel. Let the dough rest for a couple of hours until it's doubled in size.
- Preheat the oven to 450°F, then when the oven is ready, place the pan in the oven and bake the dough until it's golden brown (30-40 minutes).
Additional information
Recipe adapted from damndelicious.net
