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Rustic No Knead Rosemary Garlic Bread Recipe

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This recipe for Rustic No Knead Rosemary Garlic Bread is from The Schenk Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c all-purpose flour (use gluten free)
3 cloves garlic, minced
1 T finely chopped fresh rosemary, or more, to taste
1 1/4 tsp kosher salt
3/4 tsp freshly ground black pepper
1/2 tsp instant yeast
1 1/2 c water, room temperature
2 T cornmeal
Directions:
Directions:
In a large bowl, combine, flour, garlic, rosemary, salt and pepper and yeast.
Using a wooden spoon on your hands, and water and mix til a wet sticky dough forms, about 30 seconds.
Cover the bowl tightly with plastic wrap and let stand at room temperature until the surface is dotted with bubbles, approx 18-24 hours.
Lightly oil a 10" cast iron skillet or coat with a non-stick spray; sprinkle with cornmeal.
Working on a lightly floured surface, gently shape the dough into a round.
Place the dough into the prepared skillet.
Cover with a clean dishtowel and let stand at room temperature until the dough has doubled in size and does not redily spring back with poked with a finger, about 2 hours.
Preheat the oven to 450 degrees. Place in oven and bake until golden brown, about 30-40 minutes

 

 

 

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