Garlic Herb No Knead Bread is an easy recipe that makes a delicious, flavorful loaf of bread in a Dutch oven with little hands-on work! Great no knead bread variation!
Garlic bread is one of my favorite sides; I could eat it pretty much every day.
So, to mix things up, I make different versions – garlic knots, garlic bread, and Garlic Herb No-Knead Bread. This bread is fantastic alongside pasta or anything else that you would usually serve garlic bread with.
I first started making no-knead bread a few years ago because it is incredibly easy to make and requires almost no hands on time.
Since it doesn’t require much more than mixing together a few ingredients and then tossing it in a Dutch oven, this is a great way to ease into bread baking. And the results are so delicious that no one will guess just how easy this no knead bread variation is to make.
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Garlic Herb No Knead Bread
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon yeast
- 1 ½ cups lukewarm water about 70-80 F
- 2 tablespoons Italian seasoning
- 5 cloves garlic smashed into small pieces
Instructions
- In a large mixing bowl, whisk together flour, salt and yeast.
- Add water and mix until a shaggy mixture forms.
- Cover bowl with greased plastic wrap and set aside for 12 - 18 hours. Making it the night before works really well.
- When ready to bake the bread, sprinkle seasoning and garlic over the dough.
- Heat oven to 450 F.
- When the oven has reached 450 F, place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
- Meanwhile, pour dough onto a very heavily floured, movable surface (parchment paper, cutting board). With heavily floured hands, shape dough into a ball.
- Cover with greased plastic wrap, and let it sit while the pot is heating.
- Remove hot pot from the oven, drop in the dough, and cover.
- Return to oven for 30 minutes.
- After 30 minutes remove the lid and bake an additional 10 minutes.
- Remove bread from oven and place on a cooling rack to cool.
- For softer bread, let bread cool for 5 minutes on a rack. Then, place in a plastic bag but do not seal.
- For crustier bread, let cool to room temperature on rack.
Video
Notes
Nutrition
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Reader Interactions
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Comments & Reviews
Cherri Hart says
I make this all the time. I work the garlic and seasoning into the dough before I put in oven.
Kate says
I’m glad you like the bread!
Meredith says
This looks super easy & yummy! Wondering if it would work leaving out the salt? My husband needs a low sodium diet and even 2tsp is a lot! Any thoughts? Would love to try this with company next weekend! Thanks!!
Kate says
Hi! Salt helps to keep bread from tasting flat and floury. Since this bread doesn’t have other ingredients like eggs or butter to add richness and flavor, it won’t taste good without the salt. However, you could try reducing the salt to 1 teaspoon and see how that works.
Meredith says
I’ll give it a shot; thank you! :)
Kate says
Of course! I hope it works out!
Sarah says
Can I use Active dry yeast or fast rising instant yeast?
Kate says
I’ve used active dry yeast and instant yeast to make this bread. Both types of yeast have worked well.
Sloth says
This is one of the best bread recipes ever!
Kate says
Thank you!
Bea says
Your instructions were spot on and easy to follow. The short video was helpful. I baked this in a 2.5 Le Creuset doufeu dutch oven and it came out beautifully. I used a heritage bread blend from Sunrise Flour Mills. The crust is crunchy, the crumb moist, and the taste is so good. Thank you for such an easy recipe. The question I have is about the fresh garlic. Would it be okay to mix it, along with the herbs, into the flour mix? Then add water and let it sit for 12-18 hours? Would love to have the garlic throughout the bread instead of mostly on top. Thanks!
Kate says
Thank you! I’ve used fresh garlic in the bread, and it worked just fine. Hope that helps!
Whitney says
Did you try it? I just did what you asked and it seems like maybe it caused it to not rise like I thought it should. Also seems a bit doughy? So maybe I should have let it cook a bit longer? It wouldn’t hold its shape well at all.. so maybe not enough flour? I used bread flour rather than all purpose. My daughter measured the flour so things could be a bit off from that.
Kate says
Hi! I’ve sometimes found that when I use bread flour in place of ap flour (or vice versa) that I have to use different amounts of flour.
Sue says
I have a 7 quart Dutch Oven, can I double this recipe for that size? Your recipes are great, found comments and answer so helpful when I found your site at beginning of 2020. Thanks for the recipes and inspiration to bake new recipes, so appreciated during challenging times.
Kate says
Thank you so much! I haven’t tried doubling the recipe, but I usually use a 5 quart Dutch oven. You may find that making 1.5x batch works well for a 7 quart. I hope that helps!
Sue says
Thank you, Kate, for speedy response–you are so reliable!!! I will try 1.5 times and let you know. Much appreciation!!!
Zoe MacKenzie says
I am new to baking bread. What kind of yeast do you use for the artesian bread?
Kate says
Hi! I use instant yeast.
Nina says
This recipe looks similar to another but with the garlic “twist”. Can’t wait to try it! After step #4, can you keep it in the fridge for 24 hours or so before baking?
Kate says
I’ve let the dough sit longer in step 3, but I haven’t tried chilling the dough before baking to say for certain.
Donna says
I have a 6 quart Dutch oven. Is this to big?
Thank you
Kate says
Hi! You can use that size, but the loaf will probably be a wider, flatter loaf because of the larger Dutch oven size. Hope that helps!
Shoshana says
It looks amazing. Do you leave the dough out for 12-18 hours one in the fridge? Thenks
Kate says
Thank you! No, you don’t need to refrigerate the dough. It will just sit out at room temperature for the 12-18 hours. =)
Rose says
I watched your video and noticed that you used the le creuset dutch oven with the black handle. I was told to replace my knob with stainless steel if I was going to use it to make no knead bread in the oven. Glad to see that’s not the case. I look forward to trying your bread.
Kate says
Hi! =) Just a note of caution for you: I had a plastic handle melt on a different brand of Dutch oven the first time I made no-knead bread. I haven’t had any issues since then, but if you have a plastic knob on your lid, please be aware that it could (and likely will) melt.
Danielle says
Definitely recommend!! Very easy and my family loved it.
Kate says
Thank you!
Maria Luisa says
My 1st time making a yeast bread yesterday and it was a success! It’s was perfectly DELICIOUS ?. Today I’m attempting to make the cranberry n nut bread for my husband ?, pray with me that this one comes out perfect too??. Thank you very much, I’m grateful that I came across your site, for your recipes and tutorials?.
Kate says
I’m so glad that it worked out well for you!
Carrie says
Dumb question…when using active dry yeast instead of instant are you pre activating it with some of the flour and liquid from original recipe or over and above? Sorry.
Kate says
Hi! Not at all! Nope! The reason that active dry yeast is proofed is just to make sure that it’s active and alive. Active dry yeast was reformulated a while ago with smaller particles so that it will perform the same way whether or not it’s premixed with water or just mixed directly in like instant yeast. I hope that helps!
Deborah Gruenstein says
I don’t have access to a dutch oven. Would a pan the same size work at a lower temp?
Kate says
The high temperature helps to develop the crusty exterior. I haven’t tried baking it at a lower temperature to say for certain what would happen. I have, however, used other dishes that were able to withstand high oven temps (like my Corelle baking dishes and then I covered the dish with foil), so if you have another baking dish that can withstand the high oven temps, you could try that, too.
Lily says
What size dutch oven are you using?
Kate says
Hi! I’ve used a 4 or 5 quart to make this bread.
Sarah says
Hi! What kind of yeast do you use? Thanks!
Kate says
Hi! I’ve used instant yeast and active dry yeast, and both work well in this recipe.
Julie Horbinski says
What do you think about using aluminum foil instead of parchment while baking?
Kate says
I haven’t tried using aluminum foil with this recipe. The only reason to use parchment paper is because you can set the dough into the pot on the parchment paper, and it makes getting the dough into the pot very easy. Otherwise, there’s really no need for it. I hope that helps! =)