Ridiculously Easy Rosemary Bread
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Ridiculously Easy Rosemary Bread
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This Ridiculously Easy Rosemary Bread definitely earns its ridiculously easy name but, even better... it's ridiculously delicious!
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Ingredients
- 4 cups bread flour plus extra for shaping
- 2 teaspoons kosher salt
- 1 teaspoon active dry yeast traditional
- 1 tablespoon fresh finely chopped rosemary
- 2 cups room temperature tap water
- 1 tablespoon melted butter
- 1 teaspoon Flaky sea salt for topping
- 2 teaspoons finely chopped fresh rosemary for topping
Instructions
- In a medium-large bowl, whisk together the bread flour, salt, yeast and rosemary. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be.
- Cover the bowl with plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.
- The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425ºF.
- Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench or baker's scraper for this. Knead the dough for one minute, adding more flour to the work surface as needed.
- Divide the dough into 2 or 3 fairly equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough).
- Shape each piece into a ball, pulling edges under and pinching together to make a smooth rounded top. Place loaves on prepared pan, smooth side up. If the dough is sticky as you’re shaping, just roll the piece in more of the flour.
- Brush each loaf all over with melted butter. Sprinkle generously with finely chopped rosemary and sea salt.
- Allow bread to rise for about 20 minutes while the oven is preheating. Don't worry if the dough flattens a little while it's resting. It will puff up nicely in the oven.
- Transfer pan to the oven. Bake 23-28 minutes or until nicely golden. Transfer bread to a cooling rack to cool completely.
- If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer each loaf to a large ziplock bag and store in the freezer.
- To serve, allow bread to thaw, then heat for 8-10 minutes at 325˚F or until nicely golden brown.
Notes
- See Café Tips above in most for more detailed instructions.
- Recipe adapted from these Unbelievably Easy Artisan Rolls which was adapted from Alexandra Cooks.
Nutrition Information
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Calories
129kcal
(6%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
1g
(2%)
Cholesterol
2mg
(1%)
Sodium
472mg
(20%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Vitamin A
25IU
(1%)
Calcium
5mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 472mg | 20% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 25IU | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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