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No Knead Garlic Bread


First thing’s first, guys. I love bread. Especially a no knead garlic bread.


So that’s why when I found this recipe, I was excited. I could make my own, squishy, soft bread MYSELF? I was up for the challenge.

Thing is, this was no challenge at all. 4 ingredients and roughly 3 hours later, I had an incredible loaf of bread in front of me in my kitchen.

This recipe requires no finesse and no real kitchen skills. You throw the ingredients into a bowl, let it rise, and stick it in a covered dutch oven to steam and then bake it for a crunchy outside crust. It also looks so freaking gorgeous, like you really put in some grand effort. Your friends will be really impressed with this bread.

I thought it might also be a great charcuterie bread! A few slices of this rustic bread with some soft compound butter will make this even more memorable.

I mentioned the Dutch oven for this bread, but any covered pan will work. You want to build up steam in the oven to cook the loaf first. That helps you achieve a springy inside. You get a loaf with a little bit of chew and the baking it uncovered will create a crunchy outer crust.

From my tests of this recipe, this bread lasts around seven days. My first loaf barely made it a week – Bryan really loved it!

So, try this recipe, and let me know what you think. What other flavorings would you add to your no knead garlic bread dough?

As an addition to this post, you can also check out the how-to in video form!

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22 Responses

  1. Ah yes! Eating bread can honestly count as one of my passions. I love how less of a struggle it will take to follow this recipe compared to some bread recipes. Thank you!

  2. HI Mila. 125-135 F water is enough to kill yeast actually. I’m guessing that you had success because of the quantity of yeast you used and because the dry ingredients possibly brought the temperature down quickly enough before all the yeast could be killed by that temperature.
    I absolutely love making no knead bread and the simplicity of it has spoiled me. I seldom make any other kind these days.
    But I would like to share an alternative recipe with you. One where you use very little yeast and a long fermentation period. This allows the bread to develop all of these wonderful flavors from the action of the yeast as it grows. When you use a lot of yeast the fermentation is very quick which is why your recipe works great with garlic seasoning. Here goes:No Knead Bread Recipe:

    Jay Francis –

    3 cups King Arthur bread flour
    1 5/8 cup water
    1/4 tsp. rapid rise yeast
    1 tsp. Kosher salt, or more if you like saltier bread
    Parchment paper, crumbled and re-opened, to rest the dough in for the second rise and then for placing into the cast iron pot so it doesn’t stick

    In a large bowl, combine the flour, yeast, salt. Add 1 5/8 cups (400 ml) water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with plastic wrap. Or, use a plastic bowl or container that has a snap lid instead.

    Let the dough rest at room temperature until the surface is dotted with bubbles, 8 hours.

    Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. This helps distribute the yeast throughout the dough, resulting in a little better bread.

    Grab a portion of parchment paper and crumple it so that it has four corners for lifting and fits into the bowl that you did the rising of the dough in. You are going to return the dough to the container and let it rise for two hours. Putting it on the parchment will allow you to lift it out of the bowl and put it in the super heated cast iron pot or dutch oven when the time comes. Put the dough on top of the parchment paper, return the dough to its proofing container, covered, until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.

    At least 30 minutes before the dough is ready, put a 2 3/4-quart cast-iron pot or dutch oven with its cover in the oven and preheat the oven to 450°F.

    Carefully remove the pot from the oven. Lift the dough by the parchment paper edges and lower into the pot. Cover with the lid and bake for 25 minutes. Uncover and continue baking until the loaf is browned, 5-10 minutes more. Sometimes, though, I just bake for 30 minutes without removing the cover.

    Remove the pot from the oven and gently lift out the bread with the parchment paper edges to cool. Be careful not to burn yourself.

  3. Oh my goodness! This looks absolutely amazing. I’ve always wanted to make my own bread, but I’ve been afraid of the difficulty level. I can’t wait to surprise my husband with this for our next date night! 🙂

  4. It’s amazing that there are only a few ingredients. I’m intimidated making bread myself, but you make it seem so easy. I will need to give this a try because we are huge bread fans.

    1. I’ve felt like that too about bread! This one was so unbelievably easy. I love the extra crispy crust on the outside. It’s super gorgeous. Let me know how it goes!

    1. It’s SO yummy, and the best part is that it’s just a few ingredients. In my tests, it’s lasted around 7 days, but doesn’t take too much effort to make another loaf! you can also add any herbs or spices to it to change the flavors of the base recipe!

    1. I was really happy with how this turned out, and how quickly we could make bread at home with just a few ingredients.

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