I am not a huge fan of kneading bread, so a no-knead skillet bread - totally my thing.
This recipe has fresh rosemary and garlic in it - so it smells like heaven. You stir it up and let it sit for 18-24 hours covered in a bowl. No really - you do. It's amazing.
Some bread recipes I've seen you plop into a hot skillet and let it sizzle - this one does the final rise in a cold skillet - but that made the bottom crust not too crunchy when it baked. This paired awesome with our corned beef and cabbage... ok I made it a big part of my meal since well... corned beef and cabbage - isn't really my thing. Like... at.all. This yummy bread could easily go sweet too - add some cinnamon and a little brown sugar? Oh my - that would be amazing. Maybe I'll try that this weekend, toasted? Oh, man. Carb heaven! My kids would say add raisins - but again - a hard nope, but maybe... for them, you know, because I love them.
No Knead Rosemary Bread
3 cups all-purpose flour
3 large garlic cloves, minced
1 tablespoon finely chopped fresh rosemary, or more, to taste
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon active rapid rise yeast
1 1/2 cups water, at room temperature
2 tablespoons cornmeal
In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
Working on a lightly floured surface, gently shape dough into a round.
Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
Serve warm.
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