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Roasted Garlic No-Knead Bread with Basil Butter Recipe

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4.1 from 63 reviews

  • Author: Sophia
  • Total Time: 4 hours 25 minutes
  • Yield: 1 loaf (about 8-10 slices)

Description

This Roasted Garlic No-Knead Bread is a flavorful and easy-to-make artisan loaf featuring roasted garlic cloves incorporated into the dough for a rich, aromatic taste. Paired with a fresh basil butter, this bread is perfect for a cozy meal or entertaining guests. The dough requires minimal hands-on time and is baked in a Dutch oven to develop a crusty, golden exterior with a soft, chewy interior.

Ingredients

Yeast Mixture

  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated sugar
  • 1/4 cup warm water

Roasted Garlic Bread

  • 3 cups all purpose flour
  • 2 tsp kosher salt
  • 1 1/4 cup warm water
  • 2 garlic heads
  • 3 tbsp olive oil
  • 2 tsp flaky sea salt (Maldon recommended)

Basil Butter

  • 1/2 cup salted butter, room temperature
  • 1/2 cup fresh basil, chopped
  • 1/2 tsp lemon or orange zest (optional)
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Instructions

  1. Prepare the yeast mixture. In a small bowl, combine active dry yeast, sugar, and 1/4 cup warm water. Stir until sugar and yeast dissolve completely. Let the mixture sit for 5-6 minutes until it becomes foamy and bubbly, indicating the yeast is active.
  2. Make the dough and initial rise. In a large bowl, whisk together the flour, kosher salt, yeast mixture, and 1 1/4 cup warm water until a shaggy dough forms. Cover the bowl with a dish towel and place it in a warm spot to rest and rise until doubled in size, approximately 3 hours.
  3. Roast the garlic. Meanwhile, preheat your oven to 400°F. Remove excess papery layers from each garlic head and slice off the top 1 inch to expose the cloves. Place each garlic head on a small square of foil, drizzle 1 tablespoon of olive oil over each, then wrap tightly. Roast in the oven for about 45 minutes until fragrant and tender. Remove and allow to cool completely.
  4. Incorporate roasted garlic into the dough. When the garlic is cool enough to handle, squeeze out the roasted cloves into a small bowl. Flour a clean surface and gently punch down the dough. Press the garlic cloves evenly into the dough, folding and kneading gently about 4-6 times until the garlic is fully incorporated and the dough is smooth. Sprinkle flour as needed to prevent sticking.
  5. Second rise. Transfer the dough onto a sheet of parchment paper and cover with a clean bowl and dish towel. Let it rise again in a warm place for about 1 hour until doubled in size again.
  6. Preheat Dutch oven and bake the bread. Place a large Dutch oven with its lid inside your oven and preheat to 450°F. When preheated, carefully remove the pot, use the parchment paper as a sling to transfer the dough into the pot. Drizzle the remaining tablespoon of olive oil over the dough and sprinkle with flaky sea salt. Cover with the lid, place back in the oven, and bake for 30 minutes.
  7. Finish baking uncovered. After 30 minutes, remove the lid and bake for an additional 10-12 minutes until the crust is crusty and golden brown all over.
  8. Cool the bread. Carefully remove the bread from the Dutch oven and place it on a cooling rack. Let it cool for at least 20 minutes before slicing to ensure a perfect crumb.
  9. Prepare the basil butter. In a small bowl, combine the room temperature butter, chopped fresh basil, and optional lemon or orange zest. Mash together thoroughly with a fork. Season with kosher salt and fresh cracked black pepper to taste. Roll tightly in parchment paper to form a log or cover the bowl tightly with plastic wrap and refrigerate until ready to serve alongside the bread.

Notes

  • To store leftover bread, wrap tightly in plastic wrap or a beeswax wrap and keep at room temperature for up to 3 days.
  • Herb butter can be stored in a sealed container in the refrigerator for several days or wrapped in parchment and placed inside a sealed bag to preserve freshness.
  • Use warm water around 100-110°F for activating yeast to ensure proper fermentation.
  • Do not remove the Dutch oven lid during the first 30 minutes of baking to allow steam to develop a crisp crust.
  • Letting the bread cool before slicing helps maintain the structure and prevents a gummy texture.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/roasted-garlic-no-knead-bread-with-basil-butter-recipe/