You know that smell? The warm, amazing smell of freshly baked bread that fills the whole house. You probably think it takes hours of work and kneading.
What if I told you that you could make bakery-level bread with almost zero effort?
This recipe is my secret weapon. It’s a no-knead bread that does all the work for you. All you need is a bowl and a little bit of patience.
Rustic No Knead Rosemary Garlic Bread Recipe
This bread looks and tastes like it came from a fancy bakery, but it’s so simple. The crust is crispy, and the inside is soft and full of flavor.
What You’ll Need
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- ¾ teaspoon active dry yeast
- 1 ½ cups lukewarm water
- 2 tablespoons chopped fresh rosemary
- 3 cloves garlic, minced
- 1 tablespoon olive oil
Tools for the Job
You don’t need a lot of fancy equipment for this recipe. Here are the basics.
| Tool | Purpose |
|---|---|
| Large Bowl | For mixing dough |
| Plastic Wrap | To cover bowl |
| Dutch Oven | For baking bread |
| Parchment Paper | To prevent sticking |
Step-by-Step Instructions
Step 1: In a large bowl, mix the flour, salt, and yeast. Just give it a quick stir.
Step 2: Add the lukewarm water, rosemary, garlic, and olive oil. Mix until you have a sticky, messy dough. Don’t overmix.
Step 3: Cover the bowl with plastic wrap. Let it sit on your counter for 12 to 18 hours. It will get bubbly and rise.
Step 4: After it rises, place the dough on a floured surface. Fold it over on itself once or twice. It will still be sticky.
Step 5: Let the dough rest for 30 minutes. While it rests, put your Dutch oven in the oven and preheat to 450°F.
Step 6: Carefully take the hot Dutch oven out. Place your dough inside on parchment paper.
Step 7: Cover and bake for 30 minutes. Then, remove the lid and bake for another 15 minutes until the crust is golden brown.
Step 8: Let it cool before you slice it. This is the hardest part, I know.
Pro Tips
I’ve made this bread hundreds of times. Here are a few things I’ve learned.
- Use Lukewarm Water: Make sure your water isn’t too hot or too cold. It should feel like a warm bath. This helps the yeast wake up.
- Don’t Rush the Rise: That long 12-18 hour rise is where the magic happens. This is what gives the bread its amazing flavor without kneading.
- A Hot Dutch Oven is Key: Preheating your Dutch oven is super important. It creates steam that gives your bread that crispy, crackly crust. Be careful, it’s very hot!
Substitutions and Variations
Don’t have something? No problem. Here are some simple swaps.
| Instead Of | Use This |
|---|---|
| Fresh Rosemary | 2 tsp Dried |
| All-Purpose Flour | Bread Flour |
| Fresh Garlic | 1 tsp Garlic Powder |
You can also add other things. A cup of shredded cheddar cheese or some chopped olives are great additions.
Nutritional Info
This is an estimate, but it gives you a general idea.
| Nutrient | Amount Per Slice |
|---|---|
| Calories | Approx. 150 |
| Carbs | Approx. 30g |
| Protein | Approx. 4g |
| Fat | Approx. 2g |
Leftovers and Storage
If you have any bread left, store it in a paper bag on the counter for up to 3 days. Storing it in plastic can make the crust soft.
You can also freeze it. Slice the bread first, then wrap it tightly in plastic wrap and put it in a freezer bag. It will last for about a month.
FAQs
Q1. My dough didn’t rise. What did I do wrong?
Ans: Your yeast might have been old, or your water was too hot. Yeast is a living thing, so make sure it’s fresh.
Q2. Can I make this without a Dutch oven?
Ans: Yes. You can use any heavy, oven-safe pot with a lid. A pizza stone with a pan of water on a lower rack can also work to create steam.
Q3. Can I use whole wheat flour?
Ans: You can, but I suggest starting with half whole wheat and half all-purpose. Using all whole wheat will make the bread much denser.
Wrapping Up
See? Making amazing bread at home is not that hard.
You just need a few simple ingredients and a little time. Now you can fill your home with that incredible fresh-baked smell anytime you want.
Go give it a try. Then come back and tell me how it went in the comments. I’d love to hear about it.
