Parmesan Garlic No-Knead Bread

p garlic sliced (640x424)Here is yet another variation of the no-knead crusty break baked at high heat in cast iron. This is a good choice to go with any type of Italian food. For more variations on no-knead bread, click here. Other no-knead recipes coming soon include chocolate cherry, cinnamon not and steel cut oats so make sure you check back.

Parmesan Garlic No-Knead Bread

3 cups unbleached all-purpose flour

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1 teaspoon dried oregano leaves

1 3/4 teaspoons salt

1/2 teaspoon yeast

1 1/2 cups water

Whisk the flour, salt and yeast together. Add the Parmesan cheese, garlic, oregano and mix together. Add water and mix into a moist dough.

Cover bowl with plastic wrap and set aside for 12-18 hours

Heat oven to 450 degrees. When oven has reached 450, place cast iron pot and lid in oven for 30 minutes. While the pot and lid are heating, remove the dough from the bowl onto a well-floured surface and form into a ball and cover with plastic wrap.

(Tip: use a sheet of floured parchment paper and turn dough out on the parchment paper, form into a ball and cover with plastic wrap. When you are ready to cook, you can pick up with parchment with the dough on it and place in the hot pot. Use scissors to cut away excess paper or fold down to make sure you still have a tight fit with the pot lid.)

After heating for 30 minutes, remove the hot pot from oven and place dough in pot (Be careful!).

Cover and place the pot in oven at 450 degrees. After baking for 30 minutes, remove the lid and bake an additional 15 minutes. Remove the pot from the oven. The bread should slip out of the pot and then cool on a rack.

p garlic proofing (640x424)After setting for 12-18 hours

p garlic ball 2 (640x424)Form into a ball while pan and lid heat for 30 minutes

p garlic loaf 3 (640x424)Bake, slice and enjoy!

3 Comments Add yours

  1. Do you have a cook book? I would love one!


    1. Mary says:

      You are so kind! Thank you for the compliment. No book – just lots of recipes scattered here and there!


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