Ready to start making your own bread? Then this No Knead Rosemary Garlic Bread is the perfect, easy, no kneading required bread to start with!
Is there anything more comforting than the smell of fresh baked bread? How about some No Knead Rosemary Garlic fresh baked bread that required not a single bit of dough kneading? Nope. There isn’t.
I love me some homemade bread. We make a lot of it in this house. This No Knead recipe was our gateway bread. It’s so easy that I had no problem whipping up a loaf with a newborn at home. Just mix all the ingredients together in one bowl, and then leave it alone overnight to let it rise. Then in the morning I put the dough in a loaf pan and let it rise for another couple of hours. Baked for 45 minutes and mmmm fresh bread. So easy!
My favorite thing about this bread is how wonderfully crispy the crust is while the center is perfectly soft a chewy. Then of course the rosemary and garlic flavors? Amazing. I may not be sure of the last time I washed my hair, and I may be walking around in a sleep deprived haze, but despite all of adjustments into a life with a newborn at home, there will be fresh baked bread in this house. Gotta teach our little one about priorities young, right?
Enjoy!! Be sure to let me know if you’ve made the recipe on Pinterest, Facebook, Instagram, or Twitter!
No Knead Rosemary Garlic Bread
Ingredients
- 3 cups all purpose flour
- 1.5 cups warm water
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoon kosher salt
- 2 teaspoons fresh rosemary minced
- 5-6 garlic cloves
Instructions
- In a large bowl, add all ingredients except water and give a mix. Then add water and mix until everything is incorporated. Cover with a towel and let rest overnight (or at least 12 hrs).
- In the morning, lightly flour the edges of the bowl and the bottom of a loaf pan. Turn dough onto a floured surface and shape into a loaf shape and add to the loaf pan. Cover with towel and let rise for at least another 2 hrs.
- Pre-heat oven to 450 degrees and then bake 30-45 minutes or until beautifully browned (will depend on oven).
- Let cool and enjoy!
I made this last night for company and everyone loved it! It was great – simple and flavourful. I deal with a lot of food sensitivities – sugar being one of them, so I used coconut sugar. Thank you!
Regards Hannah Flack
I don’t see when you’re supposed to add the garlic and the Rosemary do you add it after it sits overnight. Are you added at the very end before cooking it.
Hi Teri! I’m sorry it’s not more clear in the recipe! It’s in the beginning with the flour before you add the water. I’ll update the recipe now so it’s more clear, thank you for pointing that out!
Is it 1 1/2 cups of water or 1/2 cup water?
1.5 cups! 😀
If I only have active dry yeast, not the instant stuff, should I proof it before adding it to the mix? Or does this only work with instant yeast? Thank you!
That will be fine! ☺️
The recipe should clearly state type of yeast. For those of us who “jump to recipe”, the pic of rapid rise yeast is not seen.
Oh thank you SO much, Sharon. Changing that now!
I can leave this overnight but have to go to work at 5 a.m. would it be ok to sit until about 3 the next day before cooking?
Hi Linda! Overnight isn’t necessary, it’s mostly about the time. You want to let it rest at least 12. So if you leave at 5 am, by 5 pm you’ll be ready to start the next step!
I followed the recipe to the letter but it didn’t rise. Is 1/4 tsp yeast enough? I just bought the yeast so it’s fresh.
Hi Barb, I’m so sorry to hear that! Are you using instant yeast?
I’m really wanting to make this, but would I be able to do make this using a bread machine? Also, could I substitute 1:1 flour with Gluten Free flour?
No sugar or honey in the recipe?
Nope!
Oh wow, this is amazing, love that it is no knead! And that rosemary adds such a great flavor, this recipe will be on repeat for a while around here!