No Knead Rosemary Parmesan Bread

You’ll love the flavor and simplicity of this No Knead Rosemary Parmesan Bread. Plan ahead…it needs at least 6 hours to rise but is easier than ever!

The most questions that I receive about all of the recipes on this recipe website is about working with yeast and making bread.

Questions range anything from what type of yeast to use to what type of flour to use to how long to knead bread to “why isn’t my bread rising?!”.

I get it. Making bread can be intimidating.

But I can tell you it is 100% worth the learning and effort if to slice into a freshly baked loaf of bread and serve it to your family.

I’m coming to your rescue today with an easy skillet bread. No Knead Rosemary Parmesan Bread.

Easy Skillet Bread

Why is this bread “easy”? You don’t have to knead it! You’ll mix the ingredients together, let the dough rise and then bake. No messy, floury fingers necessary. No dusty countertops. Just a delicious bread that will make you smile.

How much time do I need to make no knead bread?

Although this bread only takes about 10 minutes to mix up, you’ll need to plan at least 6 hours for it to sit and rise. Some no knead breads don’t call for yeast so they can take up to 24 hours to sit and ferment. We use a yeast shortcut in this bread dough (just like our easy sourdough) to speed up the process a bit.

How to Flavor Bread

Freshly snipped herbs are the perfect way to lightly season bread dough. We used fresh snipped rosemary and thyme. But you could use parsley, sage or even cilantro for a Mexican flair.

Shredded cheese also adds a ton of flavor to bread. Use cheddar, colby or cotija, but today we’re using Parmesan. Mouthwatering delicious!

How to Make No Knead Bread

• Mix together flour, parmesan, rosemary, thyme, salt, garlic, and yeast.
• Stir in water, mixing thoroughly until you have a smooth uniform dough. If the dough is too wet or runny, add up to ½ cup more flour so that it is more uniform and “dough” like. You can see what the texture should be like here:

• Cover tightly and let sit somewhere warm for at least 6 hours. Dough should be doubled in size before you use it.
• Generously butter an 8″ or 10″ inch cast iron skillet. Use a rubber spatula to scrape dough into the skillet.

• Bake at 450º Fahrenheit for 40 minutes. Watch the time closely because the type and size of skillet you use can affect baking time. The internal temperature of a loaf yeast bread when it is done should be 200 to 210º Fahrenheit.
• Allow the bread to rest for at least 10 minutes before cutting.

Can I bake this bread in a pan instead of a skillet?

Yes! If you don’t have a cast iron skillet you can cook this bread in a dutch oven, a round cake pan or a loaf pan. Any will work, but they may change the baking time. Watch the bread closely to make sure it doesn’t overbake.

How do you keep bread fresh?

To keep yeast breads with soft crusts fresh, store them in an airtight container, in a zippered plastic bag or wrap with plastic wrap to seal. Store the bread at room temperature.

Serve this with cube steak parmesan, creamy turmeric soup, or tuscan chicken pasta.

No Knead Rosemary Parmesan Bread

4.67 from 6 votes

You'll love the flavor and simplicity of this No Knead Rosemary Parmesan Bread. Plan ahead…it needs at least 6 hours to rise but is easier than ever!

Servings 10

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Rise Time 6 hours hours

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Ingredients

 

• 3 cups flour (or up to ½ cup more if needed)
• 1 teaspoon salt
• 2-3 tablespoons chopped fresh rosemary
• ½ tablespoon chopped thyme
• 1 teaspoon minced garlic
• 1 package Red Star Platinum Baking Yeast (instant yeast)
• ⅓ cup shredded parmesan cheese
• 1 1/3 cups water

Instructions

 

• Mix together flour, parmesan, rosemary, thyme, salt, garlic, and yeast.
• Stir in water, mixing thoroughly until you have a smooth uniform dough. If the dough is too wet or runny, add up to ½ cup more flour so that it is more uniform and "dough" like.
• Cover tightly and let sit somewhere warm for at least 6 hours. Dough should be doubled in size before you use it.
• Generously butter an 8" or 10" inch cast iron skillet. Use a rubber spatula to scrape dough into the skillet.
• Bake at 450º Fahrenheit for 40 minutes.
• Allow the bread to rest for at least 10 minutes.
• Cut and serve.

Notes

The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 150kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 288mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

Author Julie Clark

Course Bread

Cuisine American

Calories 150

Keyword easy italian casserole, no knead, skillet

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