Easy Garlic Cheese No-Knead Bread Recipe (2024)

FAQs

Why is my garlic bread not crispy? ›

Tips for Crispy Garlic Bread: – Less Butter/Oil: Use a moderate amount to avoid sogginess. – Higher Temperature: Bake at 375°F (190°C) to 400°F (200°C). – Open Baking: Bake uncovered for the last few minutes to let moisture escape and achieve a crispy texture.

No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough.

Store cheese bread in a cool, dry place - in an airtight container or bread box is ideal. Avoid plastic bags as they can trap moisture and accelerate mold growth. Refrigerate cheese bread if you need to store it for more than a few days.

USE RIGHT TEMPERATURE

Bake the bread at high temperature, around 260/270°C, for the first 15 minutes of the baking process so that the crust and its beautiful golden color start developing quickly on the surface. Then lower the temperature to 150°C and continue the baking process for 15-20 minutes.

Broil it at the end for extra crispiness. Soft garlic bread gets sliced like an accordion (slice as if cutting slices, but don't go all the way through), then slather the butter mixer between the slices. Wrap the bread up in foil, then bake.

The only disadvantage I can see to a no-knead recipe is that it takes up a lot of fridge room. Essentially, you're swapping the mess and fuss of kneading for a slow dough rise in the fridge, so you might have to make a few sacrifices (let the beer be warm, let the chocolate melt, but keep the dough cold!).

No-Knead bread is justifiably popular due to its ease and good results. In side-by-side tests, we discovered that 90 seconds of extra work, plus a few tweaks to the ingredients, takes no-knead bread from good to great.

Can I Leave Fresh Bread on the Counter Overnight? The only good reason to leave a loaf of fresh bread on the counter overnight is if it just came out of the oven and needs to cool before storing. This is the only time I would say yes to this question.

According to Baker, it isn't advisable to store bread in the refrigerator. Although it would still be perfectly healthy to eat, she cautions that it will become a lot less palatable because the cold temperature of the fridge will cause the starch in your bread to recrystallize and lose moisture.

When you put your dough in the fridge it slows the yeast activity down. It takes ten times longer for dough to rise in the fridge than it does at room temperature. This means you can put your dough in the fridge overnight or whilst you are at work and come back to it when you are ready.

Can you overproof no-knead bread? ›

Perfectly proofed no-knead bread dough will have a bubbly top that is flat or slightly domed and stretches across the mouth of the bowl. If your dough has overproofed, it will have sunken in slightly.

So, given that the point of proofing is to have gas production, the perfect marker of proofing is the volume increase. That's why most recipes specify to proof "until the dough has doubled in volume".

Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread. It's vital to stop mixing at the first signs of over-kneading, as a fully over-kneaded dough cannot be fixed.

Oven or Toaster Oven:Preheat your oven or toaster oven to 350°F (175°C). Place the garlic bread on a baking sheet or directly on the oven rack for a crisper result. Reheat for 5-10 minutes, or until the bread is warm and the edges are crispy. Keep a close eye on it to prevent over-browning.

Crispiness comes from lack of moisture, if something is moist, it will not be crispy. The frying removes moisture, so you need to give it enough time for most of the moisture to evaporate. This is another reason to keep the heat low.

Garlic bread will get hard in the fridge, which is why I will usually put it in the freezer so it maintains its integrity until we're ready to eat it again.

Soft Crust

Out of all the crust issues this is probably the easiest to fix. If your crust is becoming soft too quickly and not staying crispy you simply need to bake the bread longer.