Imagine pulling a golden, crusty loaf out of the oven, filled with the intoxicating aroma of roasted garlic and melted Asiago cheese - a bread so incredible, it'll make your taste buds dance and your kitchen smell like an Italian bakery! This no-knead bread recipe is about to revolutionize your home baking, transforming even novice cooks into artisan bread masters with minimal effort and maximum flavor. Get ready to impress your family and friends with a bread so delicious, they'll think you've been secretly training in a professional kitchen.
Prep Time: 12 hrs
Cook Time: 45 mins
Total Time: 12 hrs 45 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/4 teaspoon instant yeast
- 1 1/2 cups warm water
- 1/2 cup roasted garlic, mashed
- 1 cup Asiago cheese, shredded
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1 1/4 teaspoons of salt, and 1/4 teaspoon of instant yeast. Whisk these dry ingredients together until they are well mixed.
- Gradually add 1 1/2 cups of warm water to the dry mixture. Use a wooden spoon or spatula to stir the mixture until a shaggy dough forms. Ensure that all the flour is incorporated and there are no dry patches.
- Add 1/2 cup of mashed roasted garlic and 1 cup of shredded Asiago cheese to the dough. Gently fold these ingredients into the dough until they are evenly distributed. The dough will be sticky and wet.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for about 12 hours, or until it has doubled in size and is bubbly on the surface.
- After the dough has risen, lightly flour a clean surface and turn the dough out onto it. With floured hands, gently shape the dough into a ball by folding the edges towards the center. Be careful not to deflate the dough too much.
- Place the shaped dough onto a piece of parchment paper. Cover it with a towel and let it rest for about 30 minutes while you preheat the oven.
- Preheat your oven to 450°F (232°C). If you have a Dutch oven or a heavy oven-safe pot with a lid, place it in the oven to preheat as well. This will help create steam while the bread bakes, giving it a crusty exterior.
- Once the oven is preheated, carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and place it into the pot. Cover with the lid.
- Bake the bread covered for 30 minutes. This will allow the bread to steam and rise properly.
- After 30 minutes, remove the lid from the pot and bake for an additional 15 minutes, or until the bread is golden brown and has a crispy crust.
- Once baked, carefully remove the bread from the pot using the parchment paper. Let it cool on a wire rack for at least 30 minutes before slicing. This cooling period allows the interior of the bread to set properly.
- Slice the bread and enjoy it warm or at room temperature. This Roasted Garlic and Asiago Cheese No Knead Bread is perfect on its own or served with olive oil, butter, or as a side to your favorite Italian dishes.
Tips
- Use fresh, high-quality ingredients - especially the garlic and Asiago cheese, as they're the stars of this recipe.
- Be patient with the long rise time; it develops deep, complex flavors.
- Ensure your Dutch oven or baking pot is truly preheated for that perfect crispy crust.
- Don't skip the cooling period - it's crucial for the bread's texture.
- For extra garlic intensity, roast the garlic ahead of time and let it cool before adding to the dough.
- If the dough seems too wet, resist the urge to add more flour - it's supposed to be sticky.
- Use a kitchen scale for precise measurements for consistent results.
- Store leftover bread in an airtight container and toast slightly to revive its crispy texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 8g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 15mg