No Knead Rosemary Garlic Bread

12 hours + 45 min (includes 12 hours standing time)

12 slices

Ingredients

  • 3 cups all-purpose flour + more for dusting
  • 2 tbsp Rosemary Garlic Seasoning
  • 1 tsp salt
  • 1⁄2 tsp instant dry yeast—not traditional. Traditional yeast requires hydrating before using; active dry yeast can be mixed right into the flour
  • 1 1⁄2 cups water, at room temperature

Preparation

  • In a large mixing bowl, combine flour, seasoning, salt and yeast. Pour water over top. Using a spatula, mix together as best you can. Dough will be sticky.
  • Cover bowl tightly with lightly oiled plastic wrap. Place in a draft-free place (an unheated oven works well); let stand at least 12 or up to 24 hours.
  • Wrap handle of Wok lid with tinfoil; set aside. Place the Wok (not including lid) in the oven; preheat to 450° F.
  • Scrape dough onto a lightly floured counter. Using floured hands, gently form dough into a ball as best you can, dough will be sticky.
  • Wash your hands; remove Wok from oven. Lightly dust bottom with more flour; add bread dough. Cover with lid and bake for 30 min. Remove lid; continue baking until deep golden, 15–20 more min.
  • Gently loosen bread with a spatula, and then turn out onto a cooling rack. It should come out easily. Cool, then slice and eat!

Nutritional Information

Per serving: Calories 120, Fat 0.4 g (Saturated 0.1 g, 0 0 g), Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 25 g (Fiber 1 g, Sugars 0 g), Protein 3 g.

Tips

Knock knock! That’s how you can test if the bread is cooked. Gently knock on the bottom of the cooked loaf; it should sound hollow.

Tips

Knock knock! That’s how you can test if the bread is cooked. Gently knock on the bottom of the cooked loaf; it should sound hollow.