No Knead Rosemary Bread with Garlic Herb Butter
This was my first attempt at making bread, so if I can do it, you can too! While visiting family, I had full access to their kitchen and tools, so I decided to put them to good use. My mom makes a classic no-knead bread all the time, but I wanted to add more flavor with fresh rosemary and a garlic herb butter finish. It resulted in a perfectly crisp bottom, a chewy crust, and a soft, flavorful inside.
If I could make this every week, I absolutely would. With just a few simple ingredients and a little patience, you’ll have a beautiful, satisfying loaf that’s totally worth the wait.
Ingredients
1 ½ cups warm water
½ T yeast
½ T salt
455 grams all-purpose flour (about 3 ¼ cups)
4 T fresh rosemary, minced
3-4 cloves of garlic, minced
3 T vegan butter
Directions
Combine water, yeast, 1 T rosemary, and salt in a bowl or sealable airtight container with ventilation. Add flour and fold the yeast mixture in until dough is formed. Do not overmix. Seal the bowl with saran wrap, puncturing it with a small hole or two for ventilation. (The container I used had two small holes on the lid so it could still be sealed while getting some air.)
Sprinkle 1T the rosemary on top and let the dough rise for at least two hours. You can store it in the refrigerator for the next day as well. Do not punch it down as it rises.
Place a piece of parchment paper on the counter and dust it with flour. Dust your hands as well so the dough doesn’t stick. Once the dough has risen, gently lift it out of the container and form it into a loaf by tucking the dough under and smoothing it out as you rotate it. This process should be quick, about 30-45 seconds.
Let the dough rest and rise in loaf form for another hour on a piece of parchment paper. Top the dough with more rosemary. Sprinkle the loaf with a bit of flour to score your desired shape. I took a serrated bread knife and went for curved horizontal lines. The flour helps the blade to not stick either.
Halfway through the second rise, preheat the oven with a closed Dutch oven or bread pot inside to 400°F.
Once the dough has risen, remove the hot Dutch oven or bread pot. Carefully remove the lid and place the bread loaf with parchment paper inside. Place the lid on and return to the oven. Set a timer for 20 minutes.
When the timer goes off, remove the parchment paper. Return bread to the oven for 45-55 minutes, until crust is golden brown. Let bread sit for 15 minutes before adding butter and slicing.
Melt butter then add minced garlic and the rest of the rosemary. Brush garlic herb butter all over the crust of the warm bread. Slice to enjoy! I added a dash of balsamic vinegar to the butter mixture to make a delicious dip for the bread.
