Rosemary Garlic No-Knead Bread, the Two Hour Method

round loaf of rosemary garlic bread on a bread board

Rosemary Garlic No-Knead Bread, the Two Hour Method

Course: Snack

Cuisine: American

Diet: Vegan

Keyword: cinnamon raisin no knead bread

Prep Time: 20

Cook Time: 45

Rising time: 1

Total Time: 2 5

Servings:

Calories: 185kcal

Author: Cindy Rainey

Rosemary garlic no-knead bread is easy to make! This yeast no-knead bread recipe uses fresh rosemary leaves and chopped garlic for all of the flavors without the fuss of a more complicated yeast bread.

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Equipment

dutch oven pan with lid

Ingredients

1 tablespoon active dry yeast
1 ½ cups hot water no hotter than 120°
4 cups Bread Flour see notes
1 teaspoon salt
1 tablespoon fresh rosemary chopped
1 tablespoon garlic chopped

Instructions

Add yeast to hot water and let sit for 5 minutes. It will start to get a little foamy.
Prep the rosemary by removing the leaves from 2-3 stems of fresh rosemary. Finely dice and set aside. Chop the garlic or measure out prechopped/minced garlic.
Measure out the flour by gently scooping and leveling. This is a method to lighten or aerate the flour See the blog post for more info on the method.
Add the chopped rosemary and garlic to the flour along with the salt and mix together well.
Once the yeast is foamy, pour the yeast/water mixture into a large bowl add the flour and mix. Begin to work the mixture into a sticky but firm ball of dough. I usually work it with my hands...but it's not kneading!
Cover with a damp cloth or plastic wrap and let sit for 1 hour. The dough will about double in size.
During the rise time, reheat the oven to 450°.
Lightly dust a flat dry surface and gently work the dough into a round loaf. Again, this isn't kneading.
Add a large sheet of parchment paper to the Dutch oven and place the dough inside. Score the top with a straight cut or an "X".
Cover with the lid and bake at 450°f for 30 minutes.
At 30 minutes, remove the lid and cook for another 5-10 minutes until the crust is golden brown if necessary.
Let cool before slicing.

Notes

To properly measure the flour using measuring cups, do not scoop the flour with the measuring cup but gently spoon the flour into the dry measuring cup. Level off the top of the flour with a knife. Do not cram or press the flour into the measuring cup as you are leveling off the flour. Repeat until all four cups have been measured.

I use bread flour for a better-textured loaf. You can sub all-purpose flour if that's what you have on hand.

You can substitute dried chopped herbs for fresh herbs at a 1:3 ratio. So that would be one teaspoon of dried chopped rosemary substituted for one tablespoon of fresh chopped rosemary in this recipe.

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