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Roasted Garlic No Knead Bread Recipe

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4 from 6 reviews

This Roasted Garlic No Knead Bread is a rustic, flavorful loaf with tender, caramelized garlic cloves baked right into the dough. With minimal effort and a slow rise, this bread delivers a crusty, golden exterior and a soft, aromatic interior, perfect for serving with homemade basil butter for an elevated snack or appetizer.

Ingredients

Yeast Mixture

  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated sugar
  • 1/4 cup warm water

Roasted Garlic Bread

  • 3 cups all purpose flour
  • 2 tsp kosher salt
  • 1 1/4 cup warm water
  • 2 garlic heads
  • 3 tbsp olive oil
  • 2 tsp flaky sea salt (such as Maldon)

Basil Butter

  • 1/2 cup salted butter, room temperature
  • 1/2 cup fresh basil, chopped
  • 1/2 tsp lemon or orange zest (optional)
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Instructions

  1. Prepare Yeast Mixture: In a small bowl, combine active dry yeast, granulated sugar, and 1/4 cup warm water. Stir until the sugar and yeast dissolve. Let it sit in a warm place until it becomes foamy and bubbly, about 5-6 minutes.
  2. Make the Dough: In a large bowl, whisk together the all-purpose flour, kosher salt, yeast mixture, and 1 1/4 cup warm water until a shaggy dough forms. Cover the bowl with a dish towel and let it rest in a warm spot until doubled in size, about 3 hours.
  3. Roast the Garlic: Preheat oven to 400°F. Prepare the garlic heads by rubbing off excess papery skin and slicing off the top inch to expose cloves. Place each garlic head on foil squares, drizzle 1 tablespoon olive oil over each, and wrap tightly. Bake for about 45 minutes until soft and fragrant. Cool completely.
  4. Incorporate Roasted Garlic: Once cooled, squeeze out the roasted garlic cloves into a small bowl. Flour a clean surface, gently turn out the dough, and punch it down. Evenly press the garlic cloves into the dough, folding over and kneading gently 4-6 times until smooth. Add flour as needed to prevent sticking.
  5. Second Rise: Transfer the dough onto parchment paper, cover with a clean bowl and dish towel, and let it rise again for about 1 hour, or until doubled in size.
  6. Preheat Dutch Oven and Bake: Place a large Dutch oven in the middle rack of your oven and preheat to 450°F. When hot, carefully remove the pot and use the parchment to transfer the dough inside. Drizzle remaining 1 tablespoon olive oil over the dough and sprinkle flaky sea salt on top. Cover with the lid and bake for 30 minutes.
  7. Finish Baking: Remove the lid and bake for an additional 10-12 minutes until the crust is golden brown and crisp.
  8. Cool the Bread: Transfer the bread to a cooling rack and let it rest for at least 20 minutes before slicing to allow the crumb to set.
  9. Make the Basil Butter: In a bowl, mash together the room temperature butter, chopped basil, and optional citrus zest with a fork. Season with kosher salt and freshly cracked black pepper to taste. Roll into a log with parchment or cover and refrigerate.
  10. Serve: Slice the bread and serve warm with chilled basil butter for a flavorful accompaniment.

Notes

  • Make sure the water used to activate yeast is warm, not hot, to prevent killing the yeast.
  • Allowing the dough to rise slowly develops flavor and texture.
  • Use a Dutch oven to create a steamy environment that yields a crispy crust.
  • Roasted garlic adds a sweet, mellow flavor that complements the bread perfectly.
  • Basil butter can be prepared ahead and stored in the refrigerator for up to one week.
  • Wait after baking before slicing to avoid a gummy texture.

Find it online: https://yumntasty.com/roasted-garlic-no-knead-bread-recipe/