No knead garlic rosemary bread, a super easy to make delicious garlic and rosemary bread.
No knead garlic rosemary bread. Okay, I’ll admit it, I’m not a huge bread maker. Because my parents have a bread machine, I’ve never really had the inclination to make my own. I’ve actually always found it difficult to get the bread to rise. Living in the UK I can’t just pop the bread on the counter and expect it to double in size, it’s always far cold. In the past I’ve tried to set the dough on the oven door and leave it there but the side closest to the door always started to cook and the side furthest away didn’t rise.
This bread is best prepared the day before you need it. It is left overnight for the yeast to take effect. It’s best made and left for at least 18 hours at room temperature until the mixture is covered in bubbles. It may seem like a long time but I think it is preferable to hours of kneading. I have to admit I miss Australia in times like this. It’s brilliant just popping the bread in the sun by a window and letting nature do its thing.
I love a good bread especially the type of bread you dip in balsamic and olive oil. Although you would not make a sandwich with this bread, you would have it with an antipasto. This is the type of bread I love the most.
No Knead Garlic Rosemary Bread
- 420 g plain flour sieved
- 3 garlic cloves
- 2 tbsp rosemary chopped
- 1 1/2 tsp salt
- 1 tsp black pepper ground
- 1 sachet fast acting yeast or 7g / 1/2tsp
- 350 ml water room temperature
- 2 tbs cornmeal
- In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
- Using a wooden spoon or your hand, make a well in the centre of the ingredients and add the water. Mix until a wet, sticky dough forms.
- Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
- Lightly coat a 10″ round cake pan with nonstick spray and sprinkle with cornmeal.
- Turn out he dough onto a lightly floured surface, gently shape dough into a round.
- Place dough into the prepared baking pan. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
- Preheat oven to 230C. Place into oven and bake until golden brown, about 30-40 minutes.
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And there you have it, my super easy no knead garlic and rosemary bread recipe. If you give this one a go I want to know how it goes! Let me know how it turns out by tagging @whatseatingmanchester in your social media post.