Roasted Garlic No Knead Bread with Basil Butter

A large dutch oven with just baked bread in parchment paper in the center against a white background

5 from 8 votes

Roasted Garlic No Knead Bread with Basil Butter

Stunningly golden-brown and crusty on the outside, while soft and studded with sweet roasted garlic on the inside, this No-Knead Bread is incredibly easy to make and simply delicious! Each fluffy, flavorful slice is smothered with a creamy, bright Homemade Basil Butter!

Prep Time2 20

Cook Time45

Dough rest time7

Course: Bread

Cuisine: American

Servings: servings

Calories: 324kcal

Author: Jocelyn Delk Adams

Ingredients

For the Roasted Garlic Bread

3 cup all purpose flour
1 tsp kosher salt
3/4 tsp active dry yeast
1 1/2 cup warm water
2 garlic heads
3 tbsp olive oil
2 tsp flaky sea salt I used Maldon

For the 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 and fresh cracked black pepper

Instructions

For the Roasted Garlic Bread

In a large bowl, combine the flour, salt, and yeast, then stir to combine. Use a wooden spoon to create a well in the center of the flour mixture, then slowly pour in the warm water and mix until a sticky, shaggy dough forms. Cover the bowl with a dish towel, set it in a warm place, and allow it to rest until doubled in size, about 6 hours. Once ready, the dough should be puffed up and bubbly.
While the dough rests, roast the garlic. Preheat the oven to 400 degrees, rub off the excess layers of papery skin from each garlic head, and slice off the tops to expose the cloves. Place each head on a small square of aluminum foil, then divide and drizzle 1 tablespoon of olive oil over the top of the garlic. Wrap the heads tightly in the foil and bake until fragrant and tender, about 45 minutes. Remove from the oven and allow to completely cool.
Once cool, carefully remove each garlic clove from their individual pockets. Place in a small ramekin and set aside.
Flour a clean surface, turn out the dough, and punch down. Push each clove of garlic into the bread, making sure to space them out. Fold over the dough until the garlic has fully incorporated and the dough is smooth, about 4-6 times. Sprinkle on extra flour as needed. Place the dough back in the bowl, cover with the dish cloth, and allow to rise again for 1 hour, or until doubled in size again.
Place a large Dutch oven or a large stainless-steel pot in the oven (with the racks arranged in the middle), then preheat to 450 degrees. Once preheated, remove the pot from the oven, and carefully transfer the dough. Quickly drizzle the remaining 2 tablespoons of olive oil over the top, sprinkle on the salt, then replace the lid.
Place the Dutch oven back into the oven, and bake for 30 minutes. Do not open the lid. Uncover, bake for 10-15 more minutes, or until the top is crusty and golden brown.
Remove from the oven, transfer bread to a cooling rack, and wait for at least 20 minutes before slicing.

For the Basil Butter

In a small bowl, combine butter, basil, and zest. Use a fork to mash/combine the ingredients. Season with salt and pepper.
Use parchment paper to tightly roll the butter in a log or cover the bowl with plastic wrap. Refrigerate until serving with bread.

Notes

TIP: Proof your yeast to find out if it's still active by adding 1 teaspoon of sugar and 2 1/4 teaspoons of yeast (one envelope) to 1/4 cup of warm water. Then, wait 10 minutes. If the mixture bubbles and develops a yeasty aroma, the yeast is still good.

In the case that you do have leftover bread (lucky you), wrap it tightly in plastic or beeswax wrap, then store in a room temperature spot for up to 3 days.

Nutrition