Rustic No-Knead Rosemary Garlic Bread

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Rustic No-Knead Rosemary Garlic Bread

Ingredients:

  • 3 cups all-purpose flour

    • The base for the bread, providing structure and texture.

  • 1 teaspoon salt

    • Enhances the flavor of the bread.

  • 1/4 teaspoon instant yeast

    • Helps the bread rise without the need for kneading or long proofing.

  • 1 tablespoon fresh rosemary, chopped

    • Adds an aromatic, earthy flavor to the bread.

  • 3 garlic cloves, minced

    • Infuses the bread with savory garlic flavor.

  • 1 1/2 cups warm water

    • To activate the yeast and combine the dry ingredients.

  • 1 tablespoon olive oil

    • Adds richness and moisture to the dough.

  • 1 teaspoon fresh rosemary sprig (for garnish)

    • Adds a decorative touch to the bread and extra rosemary flavor.

Instructions:

  1. Combine the Dry Ingredients:

    • In a large mixing bowl, whisk together the flour, salt, instant yeast, chopped rosemary, and minced garlic.

  2. Add the Wet Ingredients:

    • Add the warm water and olive oil to the dry ingredients. Stir the mixture with a wooden spoon or your hands until it forms a sticky dough. The dough should be rough but well combined.

  3. Let the Dough Rest:

    • Cover the bowl with a clean towel or plastic wrap. Let the dough rest at room temperature for about 12-18 hours, or until it has doubled in size and is bubbly on the surface. (The longer you let it rest, the better the flavor!)

  4. Preheat the Oven:

    • Preheat your oven to 450°F (232°C). Place a Dutch oven or oven-safe pot (with a lid) in the oven while it preheats. The hot pot helps create the perfect environment for baking the bread.

  5. Shape the Dough:

    • Once the dough has rested, use a floured surface to shape it into a rough ball. You don’t need to knead it—just gently fold the edges in towards the center to form a loose shape.

  6. Let the Dough Rest Again:

    • Let the shaped dough rest for about 30 minutes while the oven continues to preheat.

  7. Bake the Bread:

    • After the dough has rested, carefully remove the hot Dutch oven from the oven. Place a sheet of parchment paper in the pot, then place the dough inside. Score the top of the dough with a sharp knife to create a small cross or pattern on top. Cover with the lid and bake for 30 minutes.

  8. Uncover and Finish Baking:

    • After 30 minutes, remove the lid and bake for an additional 10-15 minutes, until the bread is golden brown and the crust is crisp.

  9. Cool and Serve:

    • Let the bread cool on a wire rack for about 15-20 minutes before slicing. Garnish with a fresh rosemary sprig for a fragrant and decorative touch.

Benefits:

  • Simple Ingredients: This recipe uses basic ingredients that most people already have in their kitchens, making it accessible for home bakers.

  • No Kneading Required: The no-knead method is perfect for beginner bakers or those who don’t want to spend time kneading dough.

  • Flavorful: The combination of rosemary and garlic infuses the bread with an aromatic, savory flavor that pairs well with soups, salads, or as a standalone snack.

  • Customizable: You can easily adjust the flavor of this bread by adding other herbs like thyme, basil, or oregano.

Nutritional Info (Approximate per serving, 1 slice):

  • Calories: 150-180 kcal

  • Carbohydrates: 30-35 g

  • Protein: 4-6 g

  • Fat: 2-3 g

  • Fiber: 1-2 g

  • Sodium: 300-400 mg (depending on the salt used)

Tips:

  • Use a Sharp Knife: When scoring the dough before baking, make sure your knife is sharp to ensure clean cuts and prevent the bread from deflating during baking.

  • Add More Garlic: If you love garlic, feel free to add extra minced garlic to the dough for a stronger flavor.

  • Rest Time is Key: The long resting time helps develop flavor and structure in the bread, so don’t rush it!

  • Don’t Skip the Dutch Oven: Using a Dutch oven helps to create a steamy environment that gives the bread a crispy crust and chewy interior.

  • Storage: Store leftover bread in an airtight container for up to 3 days. You can also freeze the bread for up to 1 month.

Frequently Asked Questions (Q/A):

Q1: Can I use active dry yeast instead of instant yeast?
A1: Yes, you can use active dry yeast, but you’ll need to activate it in warm water for about 5-10 minutes before mixing it with the dry ingredients.

Q2: Can I make this bread without a Dutch oven?
A2: If you don’t have a Dutch oven, you can use a baking sheet. To mimic the steamy effect, place a small pan of water in the oven while baking to create moisture, which helps form the crispy crust.

Q3: Can I add other toppings to the bread?
A3: Absolutely! You can sprinkle sesame seeds, poppy seeds, or more garlic and rosemary on top before baking for added flavor and texture.

Q4: Can I make this bread without rosemary?
A4: Yes, you can use other herbs like thyme, sage, or oregano, or simply make a plain garlic bread if preferred.

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