How To: Roasted Garlic and Herb No Knead Bread
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- Опубликовано: 8 сен 2024
- I've been by asked by more than just a few people how to make my world famous (almost) Roasted Garlic and Herb No-Knead Bread, so today, I'm going to show you the easy version how to do it! I'm telling you, it's easy! Thanks for watching and subscribing! Full directions and recipe below...
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Directions:
Step 1 - Roasted Garlic:
For an easy roasted garlic, simply peel a bunch of garlic, wrap in tinfoil with a little bit of olive oil and bake in the oven at 400 degrees F for 30 minutes
Ingredients:
3 cups of all purpose flour or bread flour if you prefer
1 1/4 tsp of salt
1/4 tsp of quick/bread maker yeast or Active Dry Yeast
1 3/4 cup warm water
3 to 6 cloves of roasted garlic depending on taste preference
1 teaspoon garlic powder
1 teaspoon Italian Seasoning Mix
Finely chop garlic, then mix all ingredients only to the point of incorporation. Don't over mix! It should be a very sticky ball of dough.
Cover your mixing bowl with an air tight seal (plastic wrap or a tight lid) and let sit for 12 to 18 hours at room temperature.
After sitting for 12 - 18 hours, sprinkle some flour on a work surface and dump the dough on the flour. Sprinkle some more flour on the dough and fold it over a few of times. Put it back in the bowl covered for about 20-30 minutes.
After sitting, sprinkle a little more flour on your work surface and dough and fold a couple of times again. I usually put the dough on parchment paper at this point. Put it back in the bowl on the parchment paper and cover with a towel for 2 more hours.
At 90 minutes, or 30 minutes before baking, stick your baking vessel in the oven and preheat to 450.
After 2 hours of sitting, put your dough in your pot still on the parchment paper and bake covered for 30 minutes. Then uncovered for about 2 to 10 minutes more to brown and finish off the crust. Keep an eye on it at this point so it doesn't burn!
Take it out and let it be cool for a few minutes before eating (if you have any sort of will-power).
Enjoy with a good slathering of butter!
Hoping you don't give up on your channel, I would really miss that "Lake Wobegon, we'll leave the lights on" kind of narration and your sweet grovin' soundtracks. A fishing wife and an endless love for adventure, I don't know why you don't have the Sailing Delos kind of subscribers. Two thumbs up on the bread lesson. DING DING!!!
that's one clean oven!
must be new???
I made this bread today. It looked and tasted delicious. I kept it on a hot water bath and it prooved in 3 hours and so was able to bake it soon after. Everybody else loved it too. Thank you for posting this recipe and demonstrating it!
I'm glad you liked it!
Missed you two. Glad to see something pop up on YT.
While you were making what looks to be a delicious loaf garlic herb bread, RUclips fed me about 10 minutes of advertising. To show you how much I appreciate your channel, I watched every second of them.
Pass the butter please.
Ugh! Sorry about all of the adds. I just figured out how to turn them off during middle of the videos. Those drive me nuts! And thanks for watching! Butter is on it's way...........
It looks delicious.
Looks yummy! I going to try adding the roasted garlic and herbs to my bread. When I make this type of bread, I do a white bean version. It has one less knead and wait time. Plus, the white kidney beans (which are blended with water to make a slurry) add protein.
That sounds great! How are you going about adding the white beans? Recipe??? Pretty please!
Cant wait to see you guys back on the road/water.
Thank you for the video. Great to see you again!
Looked delicious.
I love watching your video, very simple and u are very funny. I will try to bake this bread. The bread is very tempting. Have a great day and love♥️ from Malaysia 🇲🇾l
Good job thanks!
I’ve been watching you two for years, first time I will comment.
You don’t need to mix the water and yeast separately. I have been making the same type of bread for years. Mix all you dry ingredients together first ‘yeast, flour, salt, and seasoning’ then add your water, I add a tablespoon of olive oil with it ‘oh, my water temperature is room temp’ mix and set aside.
I’ve got so I only dirty one pot, I guess the rest.
Thanks for the tips!
WOW, I’m going to make me some!
Outstanding...👍
So glad to see you guys back. Pairadice is on the hard in San Carlos, we head down in a few weeks to get her ready to continue south if all goes well. We probably will miss you guys again, but will continue to follow your journeys here. Cheers, Mvpairadice
Good luck down there! Keep us posted on your progress. Our boat is in Puerto Penasco, and as far as I know, the border is shut down for non-essential travel going into the city. I'm not sure if we'll make it down there this season or not......... Hopefully we'll cross paths at some point!
Yummo to the Tummo.....Man that loooooook FANTASTIC , l can just taste it....what's next on the menu....cheers
That's a very nice cooking-baking video!! And Beethoven would be proud to be associated with this beautiful loaf :)
LOVED your baking demo ... love you more! Believe it or not, am actually going to give this a try today! Good job! xoxo 💕
Well, how did it turn out?
Have you tried spelt flour? I love this recipe. Thanks
Not yet! But now I'm going to have to!
Hope you caught your salmon!
Unfortunately not yet. They should be coming in to the river soon though! I can't wait!
I'll just buy my bread 😂 yours for sale?🤣 good to see you😍
Good to hear from ya, but I'm allergic to wheat
Gotta try it on my Big Green Egg!
Dude it's so good to see ya, OK how do you make it with just a stove?
Good question! If you figure it out, let me know!!!
Very easy to do it on a stove. Either get a stovetop Coleman oven, or watch this video - from 5:50 minutes onwards - ruclips.net/video/QEd682FwzMo/видео.html
Can you make tacos with that?!
Yes! But they aren't great. I don't recommend it!
Popped this videos comment cherry.
First Mate has been baking sourdough bread from scratch for five years now, I’m going to tell her about your recipe. If you want some of our dried starter, let me know.
Thanks for the offer! I actually have some starter we've been feeding for quite a while. You can't go wrong with sourdough!
Whoever came up with this idea seems to be playing a joke. Everything in the recipe is exactly the same for making regular bread. And you still kneaded. The only difference is a ridiculous amount of waiting time when you could have just kneaded for 5 minutes and done it in two hours. And the pots are not necessary, however, they probably contributed to a better crust. I really do not understand the point of this.