Kitchen Love Recipes

Stupid Easy Homemade Rosemary Bread

March 5, 2019 by fourseasonsofautumn 1 Comment
This may be a surprise – but I LOVE bread! Okay, probably no surprise at all. However, I have never made homemade bread! I always thought it would be super complicated. It’s NOT! Not at all hard. I played with a few recipes from my favorite cookbooks and made a few adjustments to get this Stupid Easy Homemade Rosemary Bread.
Homemade Rosemary Bread
It’s so good, friends! I especially love when bread is flavored with fresh herbs – rosemary being one of my favorites. It has such an earthy flavor and it’s tastes so good in homemade bread alongside a hearty soup. This bread is perfectly crusty on the outside and soft on the inside – just what you need to soak up good flavors from a yummy soup!
Homemade Rosemary Bread
This bread is seriously fool-proof. It’s just four ingredients, bakes in a skillet (or dutch oven if you don’t have one), and you don’t have to knead it. You only need an hour to let the dough rise. However, you can let it rise overnight, too. I’ve tried it both ways and it didn’t make a huge difference in the taste.
Homemade Rosemary Bread
If you’re not a fan of rosemary you could always use thyme, dill, or really any of your favorite herbs. You could also add roasted garlic and or Parmesan. I really want to try those ingredients next! Oh, while I’m brainstorming – I think a pesto and feta bread would be delicious! Okay definitely have to try that, too! Until then – I’ll be over here gobbling up this delicious bread. Cheers! xoxo
Homemade Rosemary Bread

Homemade Rosemary Bread

Homemade Rosemary Bread

Print Recipe Pin Recipe
Cook Time 35 mins
Let the dough rise 1 hr
Total Time 35 mins
Servings 6 people

Ingredients
  

  • 1 package Active dry yeast
  • 1.75 cups lukewarm water
  • 1/2 tbsp kosher salt
  • 4 cups All-purpose four
  • 2 tbsp Olive oil
  • 2 tbsp Fresh Rosemary, chopped

Instructions
 

  • Combine the yeast and warm water in a bowl. Let sit for 5-10 minutes
  • Then add 1 cup of the flour and salt to the yeast mixture and stir well. Then incorporate the rest of the flour, one cup at a time. And the rosemary. Reserve some of the rosemary for the top of the bread
  • Cover with a damp cloth for at least one hour.
  • Generously oil the bottom of a cast iron skillet or a dutch oven.
  • Sprinkle the bread with flour. Cover your hands with flour and shape the dough into a round ball or disk. Place it in the skillet and let it sit for 20-25 minutes before baking.
  • Brush the top with more olive oil and rosemary. Bake in a 400 degree oven for 30-35 minutes or until the top starts to become brown.

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