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.
More No Knead Bread Recipes!
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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 Information
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.
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! =)