22 comments


  • Meryn

    I’ve made a recipe extremely similar to this (no garlic). I always end up using more flour AND I add the salt to my flour mixture instead of to the yeast/water mixture. Salt kills yeast and I have gotten much better rises out of the dough with that change (and adding a little sugar to the water/yeast so that the yeast has something to feed off).

    I’ve also brushed the tops with butter before baking as it gives great color and softens the crust without making it TOO soft (I’ve done butter on top afterwards and the crust just seems soggy)

    June 16, 2014
    • Hi Meryn, thanks for the tips. I love the idea of adding butter to the top before baking. But you really must try adding the garlic at least once. It really is delicious. And if you toast the bread and add a little butter you’ll have the best tasting garlic bread ever! :)

      June 17, 2014
  • Hi Rattana,
    I just took another look at my bread flour and it’s actually Gold Medal bread flour, not Pillsbury.

    June 18, 2012
  • Rattana Waran

    Can you suggest for bread flour, I am short of all purpose flour?

    June 16, 2012
    • Hi Rattana,

      I use Bob’s Red mill and Pillsbury bread flour. Send a picture of your bread when it’s done. I hope you enjoy it. This is one of my favorite braced recipes.

      June 17, 2012
  • [...] fresh bread coming alive in the oven with plenty of roasted garlic and rosemary.  I modified a recipe by cutting it down quite a bit because the original made 4 6″ loaves.  I only wanted to make [...]

    May 14, 2012
  • Beckah

    This looks amazing–I’ve always loved no-knead recipes (in fact, I’m at a friend’s making one of them now–a Google about adding garlic got me to your page), but had trouble because: 1) They require about 10 hours minimum of advance planning, and 2) they all say you need a fancy, expensive Dutch oven, which is just not financially in the cards for me right now.

    I’m so glad to see your recipe requires neither. Thank you. I can’t wait to try this, and I’ve been wanting to add garlic and rosemary for a long time.

    Quick question: do you get the sheet pan and roasting pan (for the water) hot before you put the dough on them? I imagine you mean that you put them in there while the oven is preheating, and then, once it’s hot, put the dough on the sheet pan and the water in the bottom pan–but just wanted to check.

    Thank you again. I imagine I’ll be making this recipe often! (My book group will be so impressed!)

    December 31, 2011
    • Hi Beckah,
      Sorry for the delay in getting back to you.

      The pan goes in the oven while it’s preheating. Put the dough on the sheet pan and slide it into the oven. Then pour the water into the preheated pan (causes a really big cloud of steam) and quickly close the door to capture as much of that steam as possible.

      You are going to love this bread recipe, you can change it up in so many ways. Happy reading!!!

      January 05, 2012
  • Andrea

    I made this today – the recipe is a keeper! Best bread I have made by far. I roasted the garlic the way you suggested, rather than the oven method. Before baking the bread, I used some of the reserved garlic infused olive oil and brushed it over the loaves. Yummy!

    October 23, 2011
    • Hi Andrea,
      I’m so glad to hear you like the bread recipe….it’s one of my favorites too and is so easy to make. That garlic olive oil is one of the great side benefits of making the bread. It doesn’t last long around here when I make it.

      October 24, 2011
  • Lesley

    Thanks of this recipe. This was my first attempt at baking bread and overall I’d say it was successful. .The bread was delicious but didn’t seem to rise that high when it was baked. (the bloom of the yeast seemed kind of sparse when I later looked at other pics so that probably was the problem) Aside from that, my biggest challenge was working the dough (after the 2 hour rest) into smaller balls of dough. It was so sticky I wondered if I used too much water. I was almost ready to throw in the towel at that point. I literally had to use many small handfuls of flour to even get the smaller sections assembled. There was absolutely no way I could pull the sides under the bread. Any suggestions about where I made a mistake?

    October 14, 2011
    • Hi Lesley,

      Sometimes that happens to me too. The dough is really sticky and takes quite a bit of flour on our hands to keep it from ending up all over my hands and ultimately my face, hair, clothes (you get the idea). A lot of times that has to do with the humidity in the air when you are baking the bread. Sometimes, if it feels humid, I don’t add in all of the water at once, I add it in slowly until everything comes together. If there’s water left over…no worries.

      So, bottom line, it wasn’t you…it was the weather. I’m glad you liked the bread. :)

      October 20, 2011
  • Any advice for holding on to a couple of the dough balls for baking the next day? I am getting ready to put the first one in the oven…can’t wait to see if this turns out like I hope!

    July 10, 2011
    • Hi Jan, I have heard that you can freeze the bread dough and then bake it, if you’re looking for storage options. I have not done this so I can’t really report on the results. However, it makes sense since you can buy frozen bread at the grocery store and bake it at home.

      July 11, 2011
  • We don’t usually have bread in the house either – unless, of course it’s home-made or an artisanal version. My husband is the bread baker and makes a mean no-knead whole wheat version.

    Excellent relationship advice. The thing is people don’t always realize that being “married” isn’t always “happily married.” The latter takes work.

    May 19, 2011
  • Your making me hungry!

    May 19, 2011
  • Love the bread and have bookmarked the recipe for future use.
    I particularly loved the relationship advice and wanted to give my 2 cents. This degradation of self becomes amplified after having a baby. I myself keeping going back and forth but do my best not to lose myself. Blogging in a way has helped me keep grips and not slip away.

    Its a fantastic post. Really.

    May 18, 2011
    • Hi Anita. Thanks for the kind words.

      This bread is so delicious…I had to share.

      May 18, 2011
  • This bread definitely warrants an exception! I don’t think I EVER wore or will wear 6″ stilettos!

    May 18, 2011
    • The shoes do take some getting used to, but I have to admit that I do love them. ;)

      May 18, 2011
  • Amen! See, I said it and meant it! I could just smell the bread the way you described it, mmmm. I love a nice crusty bread and this one looks devine, I think I’ll add it to my list of must makes!

    May 18, 2011
    • I’m glad you liked the post Deb. :)

      May 18, 2011

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