NO KNEAD ROSEMARY BREAD

Prep time: 24 HRS 15 MINS | Cook time: 40 MINS | Total time: 24 HRS 55 MINS | Yield: 8 SERVINGS

This recipe is so easy, anyone can make it! It’s a guaranteed fool-proof recipe that always comes out perfect. This may take a while to whip up but prepping is so straightforward. If you love bread-making, this would be a great addition to your list! Make sure to try this no-knead rosemary bread soon, I am one hundred per cent sure that you’ll love it!

INGREDIENTS

3 large garlic cloves, minced

3 c. all-purpose flour

1 1/4 tsp kosher salt

3/4 tsp freshly ground black pepper

1 tbsp finely chopped fresh rosemary, or more, to taste

2 tbsp cornmeal

1/2 tsp instant yeast

1 1/2 c. water, at room temperature

HOW TO MAKE NO-KNEAD ROSEMARY BREAD

Step 1: Place the flour, garlic, rosemary, salt, pepper, and yeast in a large bowl. Mix well until combined.

Step 2: Add the water to the bowl and mix using a wooden spoon or your hand for about 30 seconds until a wet, sticky dough forms.

Step 3: Tightly cover the bowl with plastic wrap. Set aside for about 18 to 24 hours at room temperature until the surface is dotted with bubbles.

Step 4: Using a nonstick spray, grease a 10-inch cast-iron skillet and sprinkle with cornmeal.

Step 5: On a lightly floured surface, gently form the dough into a round shape.

Step 6: Into the prepared skillet, place the dough. Tent it with a clean dishtowel and allow it to stand at room temperature for about 2 hours until the dough has doubled in size and does not promptly spring back when poked with a finger.

Step 7: Prepare the oven. Preheat it to 450 degrees F.

Step 8: Place the skillet in the preheated oven and bake for approximately 30 to 40 minutes or until golden brown.

Step 9: Remove from the oven when done and serve the bread warm. Enjoy!