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 10 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 Yeast Mixture

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

For the 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 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 small bowl, combine active dry yeast, sugar, and ¼ cup warm water. Stir together until sugar and yeast have dissolved. Let sit until foamy and bubbly, about 5-6 minutes.
In a large bowl, whisk together flour, salt, yeast mixture and 1 ¼ cup warm water until a shaggy dough forms. Cover the bowl with a dish towel and set in a warm place and allow to rest until doubled in size, about 3 hours.
While dough rests, roast the garlic. Preheat the oven to 400F. Rub off excess layers of papery skin from each garlic head, and slice off top 1 inch to expose the cloves. Place each head on a small square of foil, then divide and drizzle 1 tablespoon of oil over top of each garlic head. Wrap the garlic tightly in the foil and bake until fragrant and tender, about 45 minutes. Remove from oven and allow to cool completely.
Once cool, carefully squeeze the bottom of each garlic head to remove each clove from their individual pockets. Place in a small bowl and set aside.
Flour a clean surface, turn out dough, and gently punch it down. Push each clove 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 onto a sheet of parchment, place a clean bowl, cover with a dish cloth, and allow to rise again for about 1 hour, or until doubled in size again.
Place a large Dutch oven in the oven (with racks arranged in the middle, then preheat to 450F. Once preheated, remove the pot from the oven and using the parchment paper as a sling, carefully transfer dough into the pot. Quickly drizzle remaining tablespoon of olive oil, sprinkle with flaky sea salt, then replace the lid.
Place Dutch oven back into oven and bake for 30 minutes, without removing the lid. Uncover and bake for an additional 10-12 minutes, until the top is crusty and golden brown.
Remove from the oven and transfer bread to a cooling rack. Wait for at least 20 minutes before slicing and serving.

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