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No Knead Bread and Butter

Easy No Knead Bread Recipe with Garlic Compound Butter

Easy No Knead Bread is chewy and crusty on the outside, fluffy on the inside, smeared with healthy dollop my roasted garlic butter. It's too good!
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Prep Time: 3 hours 20 minutes
Cook Time: 40 minutes
Total Time: 4 hours
Servings: 10 servings
Calories: 363kcal
Author: Ruth Truett

Equipment

Ingredients

Roasted Garlic and Green Onion Compound Butter

No Knead Bread

Instructions

No Knead Bread

  • Add flour, yeast, and salt to a bowl. Mix to combine. Make a well in the middle of the dry mixture.
    Add the warm water and gently mix until the dough just comes together. Do not over mix. The dough will be shaggy and sticky and this is ok!
    Cover bowl and let rise in a warm place for 3 hours.
  • While the bread rises, prepare the compound butter.
  • When the dough has about 45 minutes left to rise, place your dutch oven into an oven and set to 450°.
  • After 3 hours, carefully turn the dough out onto a lightly floured surface. It's gonna be sticky. Keep a little flour around to keep your fingers coated.
    Very carefully (and with those floured fingers) slightly spread the dough out. All you’re doing is just creating a little surface area for your fillings. Take care not to squeeze out any of the precious air bubbles.
  • After you have spread the dough JUST A BIT, top with the olives, cheese, and salami. Spread the toppings out evenly.
  • Carefully, roll the dough into a jellyroll shape and then work my way into a round, still being as delicate as you can with the dough.
  • Once you have a round, carefully place the dough onto the middle of a piece of parchment paper, seam side down. Use a sharp knife or a bread lame, cut slits in the top of the bread.
  • Season the top of the no knead bread with flaky sea salt and course ground black pepper.
  • Grab your oven mitts and CAREFULLY remove the dutch oven from the oven and remove the lid, and again, CAREFULLY place the placement paper with dough round into it.
    Once again, get your oven mitts and CAREFULLY PLACE THE HOT LID BACK ONTO THE DUTCH OVEN.
    WITH YOUR oven mitts STILL IN HAND, CAREFULLY PUT THAT BIG HOT POT BACK INTO THE OVEN...for 30 minutes. Phew!
  • After the no knead bread has baked, covered for 30 minutes, carefully remove the lid of the dutch oven. Bake for an additional 10-15 minutes just to develop a golden brown color.

Roasted Garlic and Green Onion Compound Butter

  • Cut the top ¼ of the garlic head off. Cut green onions into 3 lengthwise pieces. Place garlic and onions onto a piece of heavy duty foil. Drizzle both with a little olive oil. Season with salt and pepper.
  • Wrap up the garlic and onions and secure into a little package. Into a 350° oven for 1 hour.  Remove and let cool.  
  • Once the garlic and onion is cooled, squeeze roasted garlic cloves into a bowl. Chop the roasted green onions and add that as well. Mix the softened butter into the garlic and onion. Season with flaky sea salt and pepper, to taste. 

Pure Bliss

  • After the bread has cooled slightly, if you have the will power, smear copious amounts of the butter onto slices of the bread.
  • Try not to eat the entire loaf. I didn't do well with this step.

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 36g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 749mg | Potassium: 114mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 642IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
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