Rustic No Knead Rosemary Garlic Bread

Rustic No Knead Rosemary Garlic Bread
Warm, Fragrant, and Full of Flavor – The Perfect Loaf with Minimal Effort!

This Rustic No Knead Rosemary Garlic Bread is a simple yet delicious bread that combines the savory flavors of garlic and rosemary with a soft, chewy texture. With just a few ingredients and minimal hands-on work, you can enjoy freshly baked bread that fills your kitchen with irresistible aromas!

Why You’ll Love Rustic No Knead Rosemary Garlic Bread:

No Kneading Required: The beauty of this bread is that it requires no kneading, making it super easy and hands-off.
Fragrant & Flavorful: Garlic and rosemary infuse the dough, giving it a mouthwatering aroma and rich flavor.
Simple & Convenient: With just a few basic ingredients and a little patience, you can make artisan-style bread at home.
Perfect for Any Meal: This rustic bread is perfect for dipping in soups, serving alongside pasta, or enjoying on its own with butter.

Tips for Making the Best No Knead Rosemary Garlic Bread:

Let the Dough Rest: Allow the dough to rest for the full rise time to achieve the perfect texture. This step is key to getting the soft, airy crumb.
Use Fresh Rosemary: Fresh rosemary adds the best flavor to the bread. If you have dried rosemary, use it sparingly, as it can be more potent.
Properly Preheat Your Oven: Preheat your oven and baking vessel to ensure that the bread bakes evenly and develops a crispy crust.

Nutritional Benefits:

Garlic: Known for its health benefits, garlic is a powerful antioxidant and has anti-inflammatory properties.
Rosemary: Rich in antioxidants and essential oils, rosemary supports digestion and enhances the flavor of this bread.
Flour: Provides carbohydrates for energy, and when made with whole wheat flour, it can be a good source of fiber.

FAQ About Rustic No Knead Rosemary Garlic Bread:

Q: Can I make this bread with whole wheat flour?
A: Yes! You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier loaf. If using whole wheat flour, you may need to add a little more water.
Q: Can I use dried rosemary instead of fresh?
A: Yes, but reduce the amount to about 1 teaspoon of dried rosemary, as it’s more concentrated in flavor.
Q: How do I store leftover bread?
A: Store the bread in an airtight container or wrapped in a kitchen towel at room temperature for up to 2 days. For longer storage, freeze the bread and thaw as needed.

Ingredients for Rustic No Knead Rosemary Garlic Bread:

3 cups all-purpose flour
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 1/2 teaspoons salt
1/2 teaspoon active dry yeast
1 1/2 cups warm water (about 110°F/43°C)
1 tablespoon olive oil (optional, for added richness)

Step-by-Step Instructions:

Mix the Dry Ingredients (Time: 3 minutes)
In a large bowl, combine the flour, salt, minced garlic, rosemary, and yeast. Stir until evenly mixed.
Add Water and Olive Oil (Time: 2 minutes)
Pour the warm water and olive oil (if using) into the dry ingredients. Stir with a wooden spoon until the dough just comes together. It will be sticky, and that’s okay!
Let the Dough Rise (Time: 12-18 hours)
Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for 12-18 hours. The dough should double in size and become bubbly.
Preheat the Oven and Pot (Time: 30 minutes)
About 30 minutes before the dough is ready, preheat your oven to 450°F (230°C) and place a Dutch oven or heavy oven-safe pot with a lid inside the oven to heat.
Shape the Dough (Time: 5 minutes)
Once the dough has risen, gently turn it out onto a well-floured surface. Fold the dough over itself a few times to shape it into a rough ball.
Bake the Bread (Time: 35-40 minutes)
Carefully remove the hot pot from the oven. Place the shaped dough into the pot (it will be hot, so use oven mitts!). Cover with the lid and bake for 30 minutes. Then, uncover the pot and bake for an additional 10-15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve (Time: 5 minutes)
Let the bread cool on a wire rack for at least 10 minutes before slicing and serving.