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Nov 28, 2007 03:35 PM

No Knead Bread with roasted garlic

I made my first no knead today and my husband (raised in France who thinks only the French can do bread and cheese --- probably right on the cheese) has eaten the loaf. It was the easiest, best bread I've ever made and I am so excited.

I adore bread with whole roasted garlic cloves in it. Do you think this is doable? Would you roast the clove and then peel and add when you're ready to knead it all 15 times?

And how does JFood spoil his dog? I'm looking for anything I could have missed in dog spoiling, too.

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  1. My first attempt at this bread included rosemary and roasted garlic. The second had kalamata olives and roasted garlic. My only mistake was not using enough. Boy it was good.

    5 Replies
    1. re: scubadoo97

      Did you roast a head of garlic first and add it already done?

      1. re: dutchdot

        Which no-knead bread did you make? Bittmans' or the one in the Times a couple of weeks ago?

        I've now made the NEW no-knead bread twice. Takes just about 3 hours from start to finish and you use only some of the dough, keeping the rest in the fridge so you can lop off a piece whenever you want bread. It's a great, crusty loaf.

        1. re: oakjoan

          I made Bittmans' --- is the new one as good? I am in love with the first.

          However, would you use preroasted garlic cloves and, perhaps, kalamata olives in it?

          Three hours and it's as good as the 24 hour loaf?

        2. re: dutchdot

          Yes I roasted a head of garlic in the toaster oven and added the cloves to the bread.

          1. re: scubadoo97

            My heart told me so, but I'm glad to hear that is how you do it for sure

      2. I've done this 2 ways. My favorite is to roast a head of garlic, and add half of it (mashed with a fork) to the mix at the beginning. Then, fold the rest, whole, into the bread before baking. This was it gets the all over garlic flavor as well as nice chunks in the bread.

        (this is for the first iteration of this bread that come out a year or so ago)

        1 Reply