The Bread That Drives Everyone Crazy: No-Knead Garlic Bread Recipe

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🥖 The Bread That Drives Everyone Crazy: No-Knead Garlic Bread Recipe

Ultra-crispy crust, soft garlicky center, and zero kneading. This no-knead garlic bread is rustic, chewy, savory, and completely addictive — perfect for pasta night, soups, or just tearing into while it’s warm.

⏱️ Prep Time: 10 minutes (active)

🕒 Rise Time: 8–18 hours

🔥 Bake Time: 40–45 minutes

🍽️ Yields: 1 large rustic loaf

🧾 Ingredients:

For the Dough:

  • 3 cups (375g) all-purpose flour (or bread flour)

  • 1¾ tsp salt

  • ½ tsp instant yeast (or active dry yeast)

  • 1½ cups (355ml) warm water (not hot)

For the Garlic Butter:

  • 4 tbsp unsalted butter, melted

  • 3–4 cloves garlic, finely minced

  • 1 tbsp olive oil

  • 1–2 tbsp fresh parsley, chopped (or 1 tsp dried)

  • ¼ tsp salt

  • Optional: Pinch of red pepper flakes for heat

👩‍🍳 Instructions

🥣 1. Make the Dough (No Kneading!)

  1. In a large bowl, whisk together flour, salt, and yeast.

  2. Pour in warm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms.

  3. Cover tightly with plastic wrap or a damp towel.

  4. Let rise at room temperature for 8 to 18 hours (overnight is ideal) — dough will double and bubble.

🔥 2. Shape and Second Rise

  1. Generously flour a work surface and gently turn out the dough.

  2. With floured hands, form a loose ball (don’t knead — just fold it over on itself a few times).

  3. Transfer onto a piece of parchment paper.

  4. Cover with a towel and let rest for 30–45 minutes while the oven preheats.

♨️ 3. Preheat Oven with Dutch Oven Inside

  • Place a Dutch oven (or heavy lidded pot) in your oven.

  • Preheat to 450°F (230°C) for at least 30 minutes.

🧄 4. Prepare Garlic Butter

While the dough is resting:

  1. Melt butter and olive oil together.

  2. Add garlic, parsley, salt, and red pepper flakes (if using).

  3. Set aside — you’ll brush this on before and after baking.

🧺 5. Bake the Bread

  1. Carefully remove hot Dutch oven from oven.

  2. Brush top of dough with half the garlic butter.

  3. Lift dough with parchment and place it into the pot.

  4. Cover and bake for 30 minutes.

  5. Uncover and bake another 10–15 minutes, or until deep golden and crispy.

✨ 6. Final Garlic Butter Finish

  • Remove bread and place on a wire rack.

  • While still hot, brush with the remaining garlic butter.

  • Let cool for 10–15 minutes (if you can wait!), then tear, slice, or devour warm.

🧄 Serving Ideas:

  • Alongside spaghetti, lasagna, or any Italian dish

  • With soups and stews

  • Sliced for sandwiches or crostini

  • Or just… as-is with a glass of wine 🍷

❓ Q&A – The Bread That Drives Everyone Crazy

Q: Why is it called “No-Knead”?

A: Because you don’t knead it! The long fermentation time develops gluten naturally, giving you an airy, chewy texture with zero effort.

Q: Can I make this without a Dutch oven?

A: Yes! Use:

  • A covered casserole dish

  • A lidded cast-iron pot

  • Or bake uncovered on a baking sheet with a pan of hot water on the rack below (to create steam)

Q: Can I add cheese or herbs?

A: Absolutely! Try mixing into the dough:

  • ½ cup shredded mozzarella or cheddar

  • 1 tsp dried Italian herbs or rosemary

  • Or swirl in roasted garlic or pesto

Q: Can I speed up the rise time?

A: Yes — use 1 tsp yeast and let rise in a warm spot (like inside an oven with the light on) for 4–6 hours. But slower = better flavor!

Q: Can I use whole wheat flour?

A: You can swap up to 50% with whole wheat flour. You may need to add a few extra tablespoons of water.

Q: How do I store leftovers?

A: Store in a paper bag or wrapped in a kitchen towel at room temp for 2 days. For longer storage, slice and freeze. Reheat in the oven to revive crustiness.

Q: Is it better fresh?

A: 1000% yes. It’s best warm out of the oven — crisp crust, soft center, and that buttery garlic topping is magic.

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