I am so excited to share another awesome and easy bread recipe for all of my bread-baking friends and friends-to-be. I love love love this bread.
In my imaginary dream world, where I own a bakery, restaurant, bed and breakfast and gift shoppe, and there’s a local Basket Weavers Guild (alas, I’m straying from my topic, sorry) I would serve this bread in #5 Griswold cast iron and Le Creuset skillets on trivets, warm from the oven, with white plates full of balsamic, EVOO, crushed garlic and thyme. And my customers would want delicious beverages to drink with this bread and they would stare out the giant windows or down from the covered porches at the mountains and herds of deer and flocks of turkeys. And the bread would taste good, very good.
But, since that’s my imaginary dream world and I live (usually) in reality, here’s what really happened. The bread came out of the oven. I cut it. It tasted good. I dipped in balsamic and EVOO with thyme leaves and crushed garlic and it tasted amazing! I said, “Oh my gosh, this bread is good!” I took some pictures. Joss said, “Eww, it stinks!” and Sid said, “The ‘sauce’ is a little tangy for me.” Ug. Anyway, it’s delicious and I think it would be perfect for an appetizer for an evening with friends on the screen porch and served with Beer-Braised Irish Stew, especially.
This recipe is based on a recipe from http://diethood.com/rosemary-garlic-no-knead-skillet-bread/ with my own adaptations.
If you are a first-time bread baker and need additional direction to feel comfortable making this bread, check out my Helpful Homemade Bread Guide. This recipe seems to be very flexible, so try other flours, herbs, salts or even cheeses and share your recipes!!! I may even try adding a splash of beer next time!
- Prep Time : 1h 30 min
- Cook Time : 30 minutes
- Allergens : gluten
- water - 2 cups, very warm
- instant dry yeast - 2 1/2 tsp
- salt - 1 tsp, with more for the top, I used Pink Himalayan salt
- bread flour - 2 cups
- white wheat flour (I used King Arthur) - 3 - 4 cups
- fresh rosemary leaves - chopped, 2 Tbs, plus more whole leaves for the top
- garlic cloves - minced, 2 Tbs
- local honey - 2 Tbs
Place the yeast in the mixer bowl, add 2 cups of very warm water, mix gently with the paddle and allow to bloom for 5 minutes. Small bubbles will appear all over the surface of the water.
Add 1 cup of the bread flour and salt, mix, then add the rosemary and garlic. Mix gently, then add the honey.
Begin adding the rest of flour. Continue using the paddle until the dough begins to stick, then switch to the dough hook. Add flour until the dough cleans the bowl fairly well. Knead for 5 minutes.
Coat the inside of a large bowl with EVOO, place the dough in the bowl and flip it to coat the top of the dough. Cover with plastic wrap and allow it to raise in a warm, draft free location for about an hour.
Preheat the oven to 400 degrees F.
Punch the dough down and place in a well-greased (EVOO) cast iron skillet or round, flat-bottomed baking dish or a Dutch or French oven. Allow the dough to raise again for 30 minutes, then coat the top with EVOO, score several shallow marks with a sharp knife across the top of the loaf, salt well (I used ground Himalayan salt) and whole rosemary leaves.
Bake for 30 - 35 minutes, or until the top is nicely browned.
Remove, carefully, from oven and cool for 5 minutes in the pan, then remove from pan and cool on a wire rack. Cool for 15 minutes, then serve with a plate of crushed garlic, EVOO, balsamic vinegar and sprinkle with thyme leaves.