Description
Discover the magic of bakery-style bread at home with this easy no knead rosemary garlic loaf. Crispy on the outside, soft and fragrant on the inside, it’s perfect for any meal.
Ingredients
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3 cups (360 g) all-purpose flour
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1 ½ tsp salt
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½ tsp instant yeast
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1 ½ cups (360 ml) warm water
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2 tbsp fresh rosemary, finely chopped
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4 cloves garlic, roasted and mashed
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1 tbsp olive oil (optional, for brushing)
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Extra flour for dusting
Instructions
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In a large bowl, combine flour, salt, and yeast. Add warm water, mix until shaggy, and fold in roasted garlic and rosemary.
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Cover and let the dough rest 12–18 hours at room temperature until doubled and bubbly.
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Flour a work surface and gently fold the dough into a round loaf.
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Preheat a Dutch oven at 450°F (230°C) for at least 30 minutes.
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Carefully place the dough into the Dutch oven, cover, and bake 30 minutes. Remove lid and bake 15–20 more minutes until golden brown.
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Cool on a wire rack for 30 minutes before slicing. Brush with olive oil if desired.
Notes
Use very ripe bananas for natural sweetness and better moisture.
Avoid overmixing the batter to keep the muffins soft and fluffy.
Store muffins in an airtight container or freeze for easy meal prep breakfasts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American