No-Knead Rosemary Garlic Bread Recipe

1. Mix the Dry Ingredients: Take a very large mixing bowl and add your three cups of flour along with the salt and the yeast. Use a whisk or a large spoon to stir these together so the yeast and salt are spread evenly throughout the flour.

2. Add the Flavors: Put your chopped fresh rosemary and the minced garlic into the flour mixture. Stir again so that the herbs and garlic are not all in one clump because you want a bit of flavor in every single bite of the bread.

3. Incorporate the Water: Pour the warm water into the bowl with the dry ingredients. Use a sturdy spoon or even your clean hands to mix everything together until all the flour is wet and you have a shaggy messy looking ball of dough. You do not need to make it smooth or pretty at this stage.

4. The First Rise: Cover the bowl tightly with plastic wrap or a clean damp kitchen towel to keep the moisture inside. Place the bowl in a warm spot in your kitchen where it will not be disturbed. Let it sit there for at least 12 hours though 18 hours is even better if you have the time. You will know it is ready when the dough has doubled in size and has lots of little bubbles on the surface.

5. Shape the Dough: Sprinkle a generous amount of flour onto a clean counter or a large cutting board. Gently scrape the sticky dough out of the bowl and onto the floured surface. Fold the edges of the dough toward the center a few times to form a round shape. Do not press too hard because you want to keep those air bubbles inside.

6. The Second Rise: Place the shaped dough onto a piece of parchment paper and cover it again with your towel. Let it rest and rise for another 30 to 60 minutes. While this is happening put a heavy pot like a Dutch oven into your oven and preheat it to 450 degrees Fahrenheit.

7. Bake the Bread: Carefully take the hot pot out of the oven using thick mitts. Lift the parchment paper with the dough on it and drop it into the hot pot. Put the lid on the pot and bake it for 30 minutes. The lid keeps the steam inside which helps the bread rise and creates a great crust.

8. Brown the Crust: After 30 minutes remove the lid from the pot. You will see that the bread is pale but fully shaped. Continue baking without the lid for another 10 to 15 minutes until the top is a deep golden brown and sounds hollow when you tap on it.

9. Cooling Time: Remove the bread from the pot and place it on a wire rack to cool down. It is very tempting to cut it right away but you should wait at least 30 minutes so the inside finishes cooking and the texture stays perfect.

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