Nutrition
Calories: 139kcal | Carbohydrates: 25g | Protein: 4.5g | Fat: 2g | Fiber: 1g
Apparently homemade bread can be really easy to make and flavorful - like this one! My favorite thing about it is that you basically can’t screw it up, which is nice.
Servings
Ingredients
- 3 cups bread flour
- 2 teaspoon instant/rapid rise yeast usually one packet
- 1 1/4 teaspoon salt
- 1 tablespoon nutritional yeast
- 1 teaspoon basil
- 2 bulbs garlic
- Extra virgin olive oil
Instructions
Preparing the garlic
- Pre-heat oven to 250 ºF
- Peel 2 bulbs of garlic and place in small oven-safe container
- Pour olive oil into container until garlic is completely covered
- Cook for 90 - 100 minutes; garlic should be super smooshy and golden brown
- Put the garlic in a small bowl (I would recommend pulling them out with a fork so you don’t carryover any of the olive oil because it could create issues baking)
- Smash the garlic really well until it’s like a paste
Bread Making
- In a large bowl, combine bread flour, salt, and yeast - stir well
- Add in 1 3/4 - 2 cups of very warm water (pretty much as warm as you can get it from your sink; too hot will make the yeast sad)
- Combine your bread mixture (you almost need to use the handle side of a spatula because it’s hard to stir). It should be super sticky and kind of wet
- Add in garlic, nutritional yeast and basil - mix until very well combined
- Cover bowl and allow the dough to rise over the next 3 hours. Check after an hour and make sure it’s rising. At the end, it should be quite a bit larger than when you started
Baking
- Pre-heat oven to 450 ºF
- Put dutch oven in pre-heated oven and keep in the oven for 30 minutes
- On a piece of parchment paper, sprinkle some flour over the parchment paper, and plop the dough on it. Sprinkle some more flour on top of the dough. Fold dough in a couple of times (use a scraper or something metal and flat) until it’s no longer that sticky and it’s kind of a ball shape
- Put dough (in parchment paper) in the heated dutch oven
- With lid on, cook for 30 minutes
- Take lid off, and cook for an additional 10 - 15 minutes until crispy
- Allow to cool and enjoy
Equipment
This section may contain affiliate links
Notes
Track this on My Fitness Pal searching:
PDV No Knead Garlicky Bread
Did you make this recipe?Mention @proteindeficient.vegan
I got a Dutch Oven with my reward points from work (sometimes working for The Man has its perks – it’s soul crushing, but hey, I got a Dutch Oven!), and became a totally different person. I was making bread. So much bread. I never knew how easy making bread was! The only time I’ve seen people bake bread was on the Great British Bake Off and Paul and Prue are always saying things are stodgy or haven’t been proved properly, so I was scared to try. But it’s actually not that hard at all (she says having only made two kinds of bread including this one) and if I can make bread, so can you!
Ingredients
- Bread flour – yea, you read that right! Bread Flour! It was news to me! I must’ve have been living under a homemade bread-free rock, because I had no idea there was such a thing as bread flour, but now I do.
- Instant/rapid rise yeast – I buy the ones in the packet. There are a few different types of yeast; make sure you get instant/rapid rise yeast. Yeast has always been interesting to me, because I used to work as a process engineer at an Ethanol Plant and everything revolves around keeping the yeast happy. They can’t be too hot or too cold, and the pH needs to be just right! Fun fact about yeast – they poop alcohol!
- Salt
- Nutritional yeast – this adds a hint of cheesiness to the bread. Nutritional Yeast is a shelf-stable ingredient used in a lot of plant- based cooking to add a cheesy taste to recipes. You can find it at most grocery stores and can also buy it online. You don’t necessarily need it for this recipe, but I like it!
- Basil – I used dried.
- Garlic – I used two bulbs of fresh garlic. I assume you love garlic too if you’re reading this – you could even add more if you want 🙂
- Extra virgin olive oil – this will be used to make the garlic confit – all of this oil will not end up in your bread. You can use the leftover garlic-infused oil to cook with or to dip your bread in!
Instructions
Preparing the Garlic
- Pre-heat the oven to 250 ºF.
- Peel 2 bulbs of garlic and place in small oven-safe container. I like to use a tiny glass tupperware. The smaller the container is, the better, because you’ll have to use less olive oil to cover the garlic.
- Pour the extra virgin olive oil into the container until the garlic is completely covered.
- Cook for 90 – 100 minutes. The garlic should be super smooshy and golden brown when it’s done.
- Put the garlic in a small bowl I would recommend pulling them out with a fork so you don’t carryover any of the olive oil because it could create issues baking. There will be leftover oil, but that’s ok – it can be used for cooking or dipping our bread in!
- Smash the garlic really well until it’s like a paste.
Bread Making
- In a large bowl, combine bread flour, salt, and yeast – stir well with a fork or whisk.
- Add in 1 3/4 – 2 cups of very warm water (pretty much as warm as you can get it from your sink; too hot will make the yeast sad).
- Combine your bread mixture. You almost need to use the handle side of a spatula because it’s hard to stir. It should be super sticky and kind of wet.
- Add in the cooked garlic, nutritional yeast and basil – mix until very well combined.
- Cover the bowl and allow the dough to rise over the next 3 hours. I like to cover it with cling wrap and then put a kitchen towel on top of that.
- Check after an hour and make sure it’s rising. If it’s not, move it to somewhere warmer.
- At the end, it should be quite a bit larger than when you started.
Baking
- Pre-heat the oven to 450 ºF.
- Put the (empty) dutch oven in the pre-heated oven. Keep it in the oven for 30 minutes. This will pre-heat the Dutch Oven.
- On a piece of parchment paper, sprinkle some flour over the parchment paper, and plop the dough on it. Sprinkle some more flour on top of the dough. Fold dough in a couple of times (use a scraper or something metal and flat) until it’s no longer that sticky and it’s kind of a ball shape.
- Put the dough (in parchment paper) in the heated dutch oven. Please be really careful; that thing is HOT!
- Put the lid on top of the Dutch Oven (with the dough inside) and cook for 30 minutes.
- Take the lid off, and cook for an additional 10 – 15 minutes until the exterior is crispy.
- Allow to cool and enjoy!
Silly Little Haiku
All of the garlic
Making bread can be easy
Crispy and chewy
Author
Protein Deficient Vegan
