#StayHome & Bake: No-Knead Rosemary Garlic Bread
Baking and bread-making are certainly having a moment in these days of social distancing. We’re here for it, but when we hit the kitchen we want things to be simple. So rather than making our own starter, we tasked our Creative Food Director Jennifer Danter to make the process easier. Jenn came back with brag-worthy, Instagram gold—No-Knead Rosemary Garlic Bread. It’s the most hands-free bread you can make and it absolutely woks…that’s right, you make it in your wok in the oven (it creates a steamy oven in the oven!) for best results. Let’s get started.
Essential tools
(Available in the US starting May 1)
Tips
Be sure to preheat your Wok in the oven. It’s the heat that starts to cook the dough and when you add it to the wok, it helps create a crispy crust. The lid seals in steam and helps the dough to rise and create the ‘windows’—the airy holes that are so delicious to trap butter and honey in!
Let dough sit at room temperature – not the fridge – for at least 12, or up to 24 hours. Keep it in a draft-free place: oven (if it hasn’t been heated), on top of the fridge, or in a cupboard
It’s okay for the dough to be sticky; be sure to flour hands well. Avoid adding extra flour—too much will make the bread too dense. Sticky doughs make for light loaves!
Swap Rosemary Garlic for your favourite Epicure blend – good swaps are:
3 Onion 3 Mix
CCB Dip Mix
Nacho Cheese Dip Mix (also add in 1 cup grated cheese)
Pizza Seasoning
Slash the top of the bread after adding to the wok for a pretty decoration—makes peaks and swirls when it bakes
Knock knock! That’s how you can test if the bread is cooked. Gently knock on the bottom of the cooked loaf; it should sound hollow.
No-Knead Rosemary Garlic Bread
Total Time: 12 hours + 45 min (includes 12 hours standing time)
Makes: 12 slices
Cost per slice : $0.23 (CAD)/$0.20 (USD)
Ingredients
3 cups all-purpose flour + more for dusting
2 tbsp Rosemary Garlic Seasoning
1 tsp salt
½ tsp instant dry yeast—not traditional. Traditional yeast requires hydrating before using; active dry yeast can be mixed right into the flour
1 ½ cups water, at room temperature
Directions
1. In a large mixing bowl, combine 3 cups flour, seasoning, salt, and yeast. Pour water over top. Using a spatula, mix together as best you can. Dough will be sticky.
2. Cover bowl tightly with lightly oiled plastic wrap. Place in a draft-free place (an unheated oven works well); let stand at least 12 or up to 24 hours.
3. Wrap handle of the Wok with tinfoil; set aside. Place the Wok (not including lid) in the oven; preheat to 450°F.
4. Scrape dough onto a lightly floured counter. Using floured hands, gently form dough into a ball as best you can, dough will be sticky.
5. Wash your hands; remove Wok from the oven. Lightly dust bottom with more flour; add bread dough. Cover with lid and bake for 30 min. Remove lid; continue baking until deep golden, 15-20 more min.
6. Gently loosen bread with a spatula, and then turn out onto a cooling rack. It should come out easily. Cool, then slice and eat!
Per slice: Calories 120, Fat 0.4 g (Saturated x g, Trans 0 g), Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 25 g (Fibre 1 g, Sugars 0 g), Protein 3 g.
