Wednesday, November 8, 2017

No-Knead Roasted Garlic Skillet Bread (With Video)

Easy Roasted Garlic No-Knead Skillet Bread is artisan style, bakery fresh bread at home with no special equipment or fussy kneading! Just mix, let rise, and bake for the most delicious bread you've ever made! Perfect for Thanksgiving!

Baked bread is something that has always intimidated me - from rising, kneading, proofing, and all of the calculations that you need to work through to get perfect, bakery-style bread at home - it is just too much for the way I like to cook.

Hi! My name is Courtney from Sweet C's, and I am so excited to be here on The Slow Roasted Italian! Donna and Chad have built such an awesome community, and I'm thrilled to share some of my favorite recipes and videos here with you a couple times a month. I love sharing easy recipes anyone can make, delicious food finds, and also some of the awesome places I visit all over the world - all on a budget!

I love rustic, easy, and delicious recipes - ones that are adaptable to what you have on hand, can be changed up easily, and don't follow too many fussy rules. I have never been good with following rules!

This bread is super simple, great for a party, and can be prepped ahead of time if you're in a pinch when party planning. It's a great touch on a holiday table as an alternative to traditional rolls!

This easy roasted garlic bread bakes right in a heavy skillet, but is based off my Easy No Knead Bread recipe on Sweet C's - which is loaded with rosemary and other savory herbs! There is also a cheesy jalapeno no knead bread recipe that is one of my personal favorites, especially with sliced turkey or chicken for a spicy kick at lunch!


  • Weigh your flour. While I do have the amount of flour listed in cups below if you don't have a kitchen scale, you will get absolutely perfect results with a scale. Flour's weight can vary wildly depending on so many different factors (altitude, brand, humidity in the air, bleaching, your measuring cups...) so I find it is best to weigh my ingredients.
  • Let the dough rise fully. Don't rush your rise - that is what is getting us light, chewy, and delicious bread, without all the work! (Unless you're at altitude, in which case, see the section below.)
  • Don't skip preheating the skillet! This helps the bread's crust crisp, and will help your bread rise quickly.


  • Active Dry Yeast - This is my favorite. It is really important to have a really good yeast and it should be fresh. I keep mine in the freezer in a mason jar for optimum freshness.
  • Cast Iron Skillet - There are a ton of brands out there, but this is my trusty inexpensive go-to.


With love from our simple kitchen to yours. 

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The Best Ever Challah Bread is a rich egg bread made sweet with the addition of honey.  Our "tried and true" Challah recipe has been tested for years and is always amazing and absolutely impressive whether baked in a bread pan or 6 braided (as pictured).  It really is the best ever!

Red Lobster Copycat Cheddar Bay Biscuits are light and flaky, garlicky cheddar drop biscuits glistening with butter and speckled with parsley.  Slightly crisp on the outside and perfectly tender on the inside. Ready in 20 Minutes and perfect for Easter dinner.

Copycat Texas Roadhouse Rolls are fabulous tender sweet rolls slathered in butter that are perfect enough to be a meal in itself. OK, so I am an admitted carbivore. But these are the most delicious dinner rolls. Perfectly sweet and tender.

See how easy this Easy Roasted Garlic No Knead Skillet Bread is to make. Watch the video!!! 

Easy Roasted Garlic No Knead Skillet Bread
SERVES 8  |  PREP TIME 3 Hours  |  COOK TIME 45 Min

600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups (473.18mL) lukewarm water
1½ tablespoons salt
1 envelope dry active yeast (7g, about 2¼ teaspoons)
1/4 cup lightly roasted garlic - whole or diced, depending on preference (pat dry if using jarred or deli-style pre roasted garlic)
1 tbsp celtic sea salt (optional, but great sprinkled on top for extra crunch).
2 tsp Italian herb seasoning blend (rosemary, oregano, thyme), optional for topping

In a small bowl, add water and stir yeast packet in (make sure water is warm, but not too hot - if it is too cold or too hot it will not bloom properly).

Let yeast bloom for about 5 minutes - it will have a light foam on it. In a large bowl, mix flour and salt with a spoon.Make a small well in the middle of the dry ingredients, and when yeast is proofed, slowly pour into flour.

Mix by hand (either with your hands, or a spoon). The dough will turn begin to come together and pull away from the bowl.

If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 teaspoon at a time. (Be sure to reference high altitude directions for water above if you live over 4,000 feet.) Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).

Uncover the dough and give it a few pokes with your finger. If the dough has risen correctly, it should indent under the pressure of your fingers and slowly deflate.Add roasted garlic to dough, mix well.

Gently scoop up the dough and make sure to remove it from the sides of the bowl (you want it to fully rise again, if it is still stuck to the sides of the bowl in parts, it won't). Place back in bowl, cover, and allow the dough to continue to rise for another 1.5-2 hours.

Preheat oven to 450 degrees (230 degrees C, gas mark 8) and add skillet to it, (you want it to be incredibly hot). Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, shape into a ball.

Place dough on parchment paper and sprinkle top lightly with flour. Top with any extra herbs or a sprinkle of celtic sea salt. Top with a sheet of plastic wrap and let rest 30 minutes. Remove skillet from oven.

Uncover dough and carefully transfer to skillet, with or without parchment paper beneath (if bottom of skillet is not coated with enamel, keep parchment paper beneath dough- I always use parchment paper because it is just the easiest and I never have to worry about anything sticking).

Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

How To Make and Store Bread Dough For Cooking Later

If you want to make this bread for a party, a big dinner, or to have on hand without all of the prep work, you can pre-make the dough and save it in the refrigerator or freezer until you need it!

To have the best bread from pre-prepped dough, I like to make the bread all the way through the first rise.

When you would ready your bread for a second rise, tightly wrap the dough ball in plastic wrap (take care to get rid of any extra air bubbles), and place into a fridge immediately if you will be baking the bread in the next 2 days.

If freezing, wrap the dough tightly in plastic wrap (be extra sure to have a tight seal on the dough for the freezer - air pockets could cause freezer burn), and then pop that plastic wrap into a gallon sized plastic bag. I like to have it in plastic wrap inside a plastic bag because it helps stave off ice crystals even more - just like how placing ice cream container into a gallon sized plastic bag helps prevent ice crystals from forming, and makes it easily scoop-able!

When it is time to make your bread, remove from fridge or freezer, and place on a lightly floured sheet of parchment paper in a warm, dry place. Let dough come to temperature, and fully rise a second time (rise should be 1.5 - 2 hours, defrosting time will be anywhere from 1 hour - 3 hours, depending on numerous factors).

After the secondary rise, complete final dough resting period and baking instructions as listed in recipe below.

High Altitude No Knead Bread Adjustments

Since I live in Colorado, I am aware of the effect altitude has on my baking. While there are a lot of complicated answers to the how to cook bread at high altitude question, this bread is pretty easy to get right, from sea level to the mountains.

Add extra water. Add teaspoons full of water, 1 at a time, and mix into dough until it is slightly sticky to the touch (could be up to two tablespoons, but to prevent needing to add more flour, add teaspoons one by one.)

Reduce the rising time. Let the bread rise fully (1.5-2 hours for the first rise), and then only 1 hour for the second rise. If you are at very high altitude, you can skip the final resting period as well, and pop the bread into the oven after the second rise.

In the video for this recipe, you will notice my hands are slightly sticky from the dough - that is because I live at 5,000+ feet, and have found it works the best!

Recipe developed by Courtney O'Dell for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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  1. Looks great! It says to cover for the first 45 minutes but cover how. With foil just loose on top or tightly wrapped?

    1. This is a very good question. Please let us know because I want to make this bread soon! Thanks.

    2. Usually you just cover bread to rise with a towel

  2. Can a link be provided for the video as my browser doesn't support the format on this site?...Thanks

  3. Cover with foil? If a lid, I'll need to use a cast iron pot rather than a skillet.

  4. Cover with a towel - like a cotton dish towel.

  5. This recipe calls for 1 1/2 Tablespoons of salt. Is this a typo? should it be Teaspoons? I made this recipe today and the bread is very salty!

  6. Should be 1 teaspoon ... Prolly a typo


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