Rosemary Bread Loaves
A few simple ingredients, a 5-minute knead, and time to rise make these fragrant rosemary loaves the easiest bread recipe ever.
I have been obsessed with The Great British Baking Show the past few weeks. Husband and I now fancy ourselves expert baking judges.
We have loads of fun guessing the new star baker and who will be sent home. Can you imagine how beautiful the tent smells? These fragrant rosemary loaves would fit right in.
All this baking show binging has me yearning to create the perfect baked treat that will earn a handshake from Paul Hollywood. I have never been interested in baking, therefore, my bread baking skills are lacking.
For an inexperienced baker like me, this foolproof rosemary bread recipe is perfect.
Kneading only takes 5 minutes. Rising the dough takes a few hours. Baking takes 20 minutes. It’s as easy as pressing play on the next episode of The Great British Baking Show.
On your mark, get set, BAKE.
Rosemary Bread Loaves
These fragrant rosemary loaves only require a 5-minute knead and a 20-minute bake. It can't get any simpler than that!
- 1 cup warm water
- 1 packet active dry yeast (2 1/4 tsp)
- 2 tsp sugar
- 3 Tbsp extra virgin olive oil
- 3 cups all-purpose flour
- 3 Tbsp fresh rosemary
- 1 tsp salt
In a large bowl add the yeast, sugar, and 1/4 cup of the warm water. Stir gently, then let sit for 5-10 minutes, or until foamy.
Add 1 Tbsp olive oil, flour, salt, rosemary and the remaining 3/4 cup water to the bowl. Stir until a ball of dough forms.
Flour a surface and fold the dough on to it. Knead the dough until smooth and elastic, about 5-10 minutes. If needed dust on more flour.
Coat the inside of a large bowl with 1 Tbsp of olive oil. Add the dough, cover in plastic wrap, and let it sit at room temp 1 1/2 to 2 hours or until double in size.
Flour a surface. Coat 2 baking sheets with 1 Tbsp olive oil. After the dough is done rising, scoop out and divide into 4 equal portions.
Form each portion into a round by folding the sides of the dough into the middle. There should be a seam on the bottom of the dough and the top should be smooth. Place 2 of the dough rounds, seam side down, on each of the baking sheets. Let sit at room temperature for 1 1/2 - 2 hours or until double in size.
When the dough rounds are done rising preheat the oven to 400 degrees. Bake for 10 minutes, brush with olive oil, then bake for 10 more minutes. Serve with olive oil and herbs or your favorite Italian dish.
My favorite accompaniments for this bread is olive oil and herbs, sun-dried tomato hummus, or a simple swipe of salted sweet cream butter.