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This Ridiculously Easy Rosemary Bread takes 5 minutes to prep, 10 minutes to shape and it looks like it comes from an artisan bakery! Oh, and it's ridiculously delicious too!
When my husband (who has an award-winning sweet tooth) says that he would prefer an extra slice of bread instead of dessert, you know it's a huge hit. And when that bread happens to be this Easy Rosemary Bread that takes 5 minutes to prep, 10 minutes to shape and looks like it comes from an artisan bakery, it kind of makes you feel like you've won the lottery!
I was going to call this recipe Easy Rosemary Sea Salt Bread instead of Ridiculously Easy Rosemary Bread, as it has a delightful topping of flaky sea salt along with the rosemary. But it's so easy to make that I knew it had to be added to our Ridiculously Easy Series.
Ridiculously Easy
Here at The Café, a recipe has to have certain characteristics to earn that prestigious Ridiculously Easy moniker. Here are the game rules:
- The recipe has to take minimal effort and time to put together. (Resting or chilling time is not necessarily taken into consideration.)
- It also has to produce fabulous results, ie, results that "appear" to have taken lots of time, talent, prowess and/or hard work.
- Ridiculously Easy recipes have to work well on those busy days when time is short and expectations are high.
- And lastly, ridiculously easy recipes are the ones that are perfect for entertaining, mostly because of the first two characteristics. They take the stress out of dinner parties and gatherings of families and/or friends and allow you more time to enjoy your guests (but really, are super simple, something anyone can do) and make you look like a kitchen rock star. 🙌🙌🙌
This Ridiculously Easy Rosemary Bread ticks all the boxes. It takes less than 5 minutes to stir up the dough; just combine flour, salt, yeast and water - no special temperature for the water, no yeast worries. Stir the mixture well, cover and go to bed. In the morning it will have risen nicely and will be all set to shape.
To shape the dough, turn it out on a floured surface and knead it for a minute or two, just until it's no longer sticky. Then shape into 2 or 3 round balls and place them on a sheet pan. Brush the loaves with butter and sprinkle with sea salt and fresh rosemary. Pop the pan in a hot oven and wait for the heavenly aroma. Wipe the drool off your mouth as you pull the loaves from the oven. That's it! See what I mean? Easy. Ridiculously easy.
Are you a doubting Thomas? I probably would be skeptical too, if this wasn't my recipe that I've made a zillion easy times. So we created a video to show you the easy technique:
This recipe was adapted from my Unbelievably Easy Artisan Rolls recipe. I've had so many comments and emails from readers who love those rolls that I decided another recipe needed to evolve. I've always loved the little rosemary loaves they serve at Macaroni Grill, so I opted to adapt the recipe in that direction.
This Ridiculously Easy Rosemary Bread differs from the Macaroni Grill bread, however, in that it's more rustic and artisan. But it does have the same delicious flavor profile with a fabulous rosemary and sea salt topping. It's crisper on the outside with a wonderful, chewy interior.
You probably have everything you need to make this Ridiculously Easy Rosemary Bread other than fresh rosemary. If you don't have the rosemary in your fridge or garden, run out and get some before you go to bed. Once you're home, it will only take 5 minutes before you go night-night to stir together this dough.
When the amazing fragrance fills your kitchen in the morning, you'll be so happy you made the trip. And who knows? You might just also have partakers who would forfeit dessert (really?) for just one more slice of this fabulous Ridiculously Easy Rosemary Bread! Serve it warm with some delicious butter and the meal may go on and on...
Café Tips for making this Ridiculously Easy Rosemary Bread
- This recipe calls for bread flour. Bread flour has a higher protein content than all-purpose, usually 11-13%. It gives bread a slightly higher rise and a bit more chewiness. Honestly, I've used both all-purpose and bread flour for this recipe - there's not a ton of difference in the results. So if you have bread flour, go ahead and use it, but you'll also have delicious bread using all-purpose flour.
- The dough can be divided into 2 or 3 portions, depending on how large you want the loaves to be. If I'm using them for a dinner bread, I like to make 3 loaves. For sandwiches, a little larger loaf is nice so I make two loaves.
- This dough is fairly wet and sticky right out of the bowl. Be sure to use plenty of flour on the work surface. A baker's scraper or dough scraper comes in very handy to turn the dough and coat it with flour so it's not so sticky.
- It's important to have a good bread knife when cutting artisan breads like this Ridiculously Easy Rosemary Bread. In contrast to a good chef's knife, a bread knife has to be replaced every 3-4 years, depending on how much you use it. They just don't stay sharp and can't be sharpened easily like other knives. So it's not worth spending a lot of money on a bread knife. The good thing is that good quality bread knives can be purchased for between fifteen and twenty dollars, way less than a good quality chef's knife! I have this Dexter-Russel breadknife as well as this Tojiro Bread Slicer and I'm really happy with both of them.
- If serving for dinner, I like to pop this Ridiculously Easy Rosemary Bread back in the oven and get the crust nice and crispy. About 10 minutes at 350˚F will do the trick!
- Before baking, be sure to thoroughly cover the surface of the loaves with butter. If you miss spots the color of the finished loaves will be spotty.
- I like to use fresh rosemary in this recipe, but if you're in a pinch, you could use dry rosemary.
- A depth of flavor and nice artisan texture is achieved by the long, slow rise in this Easy Rosemary Bread recipe. That being said, if you don't have overnight or 8-12 hours to make this bread, a few adaptations can be made to speed up the process:
- Replace the regular active dry yeast with instant yeast.
- Use hot tap water instead of room temperature water.
- Find a warm, cozy place for the dough to rise. I often preheat my oven for one minute then turn it off and leave the light on to create a warm place for my dough to rise. Another option is to bring a cup of water to a boil in the microwave then add the bowl of dough. It will take about an hour for the dough to rise, making these adaptations. Then proceed with step 3 in the recipe directions.
Thought for the day:
The steadfast love of the Lord never ceases;
his mercies never come to an end;
they are new every morning;
great is your faithfulness.
Lamentations 3:22-23
What we're listening to for inspiration:
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Ridiculously Easy Rosemary Bread
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
Nutrition
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If making for dinner party, will it keep 24 hours without freezing?
Hi F Murphy, It should do okay for 24 hours, particularly if you have a bread box or keeper rather than storing in plastic. That being said, if you're concerned about freshness, you could also bake and freeze it overnight, then thaw on the counter and rewarm briefly in the oven. Hope this turns out well for you dinner party!
This is the most requested bread recipe I use! Amazing!
Have you ever tried making this as a loaf, like in a loaf tin instead?
Thanks
Hi Angelica, Thanks for the excellent review! Though we haven't tested this recipe using a loaf pan, it should work just fine. It will certainly require a longer baking time. Look for a nice golden brown and an internal temperature of 190˚F (88˚C). Hope this turns out well for you!
This was delicious for my first time ever making bread myself! I used a convection oven, and it took closer to 50-55 minutes to reach the interior temp of 195-210 degrees Fahrenheit. I put a couple of thick pieces in the toaster, spread some melted butter over them…..mwah!!! My hubby said it was great. Thanks for boosting my confidence!!
Thank you for the wonderful review, Jenny! It's great to hear how well this recipe turned out for you - we so appreciate you taking the time to let us know how much you and your husband enjoyed it!
The name of this recipe is spot on! This is delicious! I've made it twice in 48 hours! Sharing home made deliciousness with neighbors and family give me joy and this recipe is a keeper!!
Hi Donna, Thank you for the excellent review! It's always wonderful to hear when readers love our recipes and enjoy sharing them with others. Thanks so much for taking the time to let us know!
Can this be made with GF flour?
Hi Sandy, our scone and biscuit recipes turn out great with AP GF flour as well as many of our cakes. Yeast recipes are a little trickier and require lots of adaptation. So I would not advise making this with AP GF flour unless you're willing to do a lot of experimentation. My nephew, who is an amazing chef, has a GF website with great recipes- his site might be a great reference for you: https://cakesandcoriander.com
Yay! Thank you! I will check it out!!
Beyond delicious and easy for a newbie to making bread! I've made it for gifts, Sunday dinners on and on! It is so nice to have 3 loaves from this one recipe. I even send home a loaf for my adult son after Sunday dinner (have to hide this fact from my husband as he wants ALL of the leftovers). Thank you!
Aww, so very fun to hear from you, Janet! I love your story - we'll never tell Brian! 🤫
We don't love white flour. Would wholemeal work?
Hi Bracha, I wouldn't recommend using 100% wholemeal flour for this recipe as you would need to make some changes and use vital gluten. I would start with 25% WW flour. If you like the results, then try increasing it a bit.
Great flavor and texture. My very first bread experience. I followed the recipe to the letter. I did let it rise in my oven ( turned off) because our house is on the cold side. It doubled in about 8 hours. I found the dough difficult to hold a shape so it didn’t look like your photos. But still delicious. What do you think I did wrong?
Hi Sandy, bravo to you for making bread for the first time! It takes a bit of time to get a feel for it but it sounds like you might have needed to knead in a bit more flour when you turned it onto the counter. So happy you enjoyed it!
The name for this bread needs to be Ridiculously Easy Delicious Rosemary Bread
I added some garlic too!
Thank you for this recipe
Hi Coby, Thank you for the great review! So glad to hear how well this recipe turned out for you - Enjoy!
Hello-wondering if I can use rapid rise yeast and still do the long rise? Thanks!
Hi Karen, yes rapid yeast can be subbed for the regular yeast in this recipe.
I have a ceramic bread basket to bake bread to give it a design on top. Would I put the entire dough in to bake or half?
Hi Jennifer, since I don't have your bread basket or know the size, I really can't say. I haven't tried the reicpe in a bread basket so it's difficult to ensure you success without further testing.
Love this bread -made it many times and many of your other ridiculously easy recipes! I’m planning on making for Christmas dinner for 18 adults - can you give any help on if that would be 2x or 3x the recipe?? I think it would be 2x but I’m just not sure. Thank you - and Merry Christmas
Haha! If you have "normal" guests, two times will be fine. But if you have crazy bread lovers, like I do, you might want to go with a triple batch 😂💕
Can you substitute with unbleached flour
Hi Jeri, yes, unbleached flour will work!
What would the time cooking difference be between dividing this into 2 parts versus 3? I did make this in 3 and it was lovely. Considering making it in 2 sections and don't want to over or under cook.
H Ray, I would give it a couple extra minutes. You can determine doneness with an instant thermometer. This bread should read 195-210 in the center when perfectly done.
Hi
I use metric. Is there something wrong. 94% hydration?
Hi Steven, it is a wet dough. That said, every flour is a little different. My daughter lived in London for 7 years and whenever I baked with plain flour I always needed to add a bit extra.
I love this bread! Can you give me some tips (I couldn’t find the Cafe Tips link) for freezing a bunch of these loaves to store for future? Thanks
Hi Cindy, we freeze this in a freezer ziplock bag. You can let it thaw on the counter and rewarm in the oven.
Really nice made rolls though didn’t follow a bake time just kept an eye on them and my oven gas so I set it to 400 to start bumped them higher as they went along
Thanks, Jennifer!
Hi I am updating this comment i made this for the 3rd time and it was the best yet a couple of things you need to kneed for a while also I was making a huge dinner so I finished the bread first made the rolls froze the unbaked ones in Tupperware for latter I put 4 in a small cast-iron skillet by coincidence i just sat them by my kitchen window for probably 2 hours while I prepped the rest of my food for my family I really didn’t time it it caused a second rise which made them nice and soft I baked them in my air fryer which has a bake setting at 400 for 9 minutes they were perfect and delicious
Thanks, Jenny! So glad you enjoyed this recipe and it's great to know it worked in the air fryer!
I also love making this bread but as someone else mentioned I’d like to make one big loaf. Have you determined how long to bake one rather than the two or three in the recipe? And same oven temp? Thanks
Hi Cindy, I haven't personall tried this as one large loaf. The baking time, of course, would be longer. I would go for a nice golden brown and an internal temperature of 190˚F (88˚C).
This bread is excellent and I have made it 3x, twice with quick rise yeast and once with regular yeast. All are fresh. Every time though the bread flattens like a pizza when on the parchment before baking and never rises to the lovely round loaf in your images.
Any ideas? Thanks!
Hi Olwyn, so sorry you've had trouble with this recipe. Mine collapses a bit on the pan but then poofs up in the oven. Flour can differ so much, you may want to knead in a little extra flour before shaping the loaves to help with the rise.
I've made this bread a few times and I love it. I have a question. This time, I used quick rise yeast and let it rise for over an hour. My oven is giving me trouble before I could begin baking so I put the dough in the fridge covered with plastic overnight. Is this okay? If so, will I have to bring the dough to room temperature in the morning? Thank you!
Good morning Cat, hope you had a good sleep! Your bread should have also had a nice sleep in the refrigerator and should be just fine. In fact, it may be even tastier because of the long rest but yes, you will need to bring it to room temperature this morning. Happy Mother’s Day!
This is my favorite bread recipe by far. To shorten the rise time, I used warm water and it took about 2 hours to rise. I haven't tried the over night rising yet but I will soon. Still turned out amazing!!
Thanks for letting us know, Madeline!
How would I make individual rolls with this recipe? I've made this bread over and over again. The process is simple and the bread turns out beautifully every time. Thank you!
Hi Mary, I would divide the dough into 2-ounce portions (50-60g) and form them the same. The baking time will be shorter - the first time I would go with the color and then note the time for the future.
Thanks so much! I'll give that a try and let you know 🙂
I owe you many compliments by now! I think I've been baking this bread for 3 or 4 years now and it never fails to get compliments. It's basically the only bread I've ever made and it's so easy. People absolutely LOVE & ADORE the bread and they rave and rave about it, ha ha. Thank you so much for sharing this seamless and delicious recipe with the world. God bless!
Thank you for the kind review, Eden! So glad you enjoyed this!
Love this recipe. Have had varied results when making depending on location. Are there any recommended changes for baking at high altitude? Thank you!
Hi Katie, we live at 2700ft in the mountains of NC and I don't have to make any adaptations so I'm not really an expert at high altitude baking. I would refer to this article for suggestions: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I made this for the first time yesterday and I am no less than astounded at the result. I've baked bread (mostly plain white) so rarely over the years that although I know the basics, I'm still very much a beginner. In addition, I have no experience at all working with the sort of dough this produces. So, I hoped for the best but prepared for some disappointment with my first try. What I got, though, are two loaves anyone would assume came from a good bakery, with a lovely golden, slightly chewy crust (SO pretty with the salt flakes and rosemary!), a blissfully soft, rosemary-flecked crumb, and exceptional flavor that won the hearts of my testers. Will be making again this week and will put a pin in it for special occasions, too. Thank you so much for sharing the recipe -- and for making me look good!
Wonderful! Thank you for the review, Cindy!
Maybe I’m the only one that ended up with a thick soup the night before? It doubled in size and turned out pretty well but not until after adding SOO much more flour the next morning. Exact measurements were used. Maybe it was the Italian “tipo 00” flour I used?
Hi Fanny, This is a high hydration artisan dough, so you want it to be wet to start with. However, when working With yeast dough, always use the measurements as a guideline. Flour can can vary immensely in thirstiness. You did the right thing to add more flour when you shaped the dough!
Fantastic and super easy. I will be making this again and again! Thanks so much!
Awesome! Thanks, Brenna!
Can you use dried rosemary instead of fresh?
Barbara
Yes, that will work, Barbara. Use half the amount though.
Best bread ever!! Ridiculously easy, delicious, and good! Making it again today to go with a hearty soup - perfect combination for a rainy winters day! Thank you for this wonderful recipe! Five stars!⭐️⭐️⭐️⭐️⭐️
Wonderful! Thank you for the review, Debbie!
Hi- I’ve attempted to make this twice using the suggested amount of yeast but it won’t hold its shape at all or rise more than an inch despite it rising overnight successfully. I baked it anyway and it’s delicious. Can you please let me know if I should increase the amount of yeast? I’m using Active Dry Yeast.Any additional suggestions would be appreciated. Thanks
Hi Laura, you could try a bit more flour to help it hold its shape better. This dough doesn't rise a ton after shaping the rolls until it gets in the oven. Also, the temperature in your house can make a difference in the rise. Try letting it rise in a warmer spot.
I made this bread yesterday and in general it was very good. However the crust seemed awfully tough and difficult to cut. I know I probably need to get another bread knife and will order one that you recommended. I had to substitute rapid rise instant yeast for the regular yeast, could that have caused the toughness of the bread crust? I wonder if I can replace the one tablespoon of butter that goes into the flour mixture with one tablespoon of olive oil and brush the tops of the loaves with olive oil instead of butter? I think next time that I will add minced garlic and a bit more salt to the recipe. Thank you for this easy bread recipe!
Hi Donna, this bread should have a crisp crust since it's an artisan bread. The yeast shouldn't make a difference. Regarding your question about the butter, yes olive oil will also work!
I’ve tried so many rosemary bread recipes and this one was by the best!! My whole family loved it, it’s so light and fluffy with good flavor. I added in a tablespoon and a half of rosemary, extra salt, and garlic. It was perfect!
Wonderful! Thanks for the review, Ellie!
I'm someone who doesn't like the hassle of baking but this bread is simple, delicious and addictive! I'm curious if you could add cheddar cheese and jalapeños to it and not ruin the integrity of the bread?
That would be wonderfu;!
Can this rosemary bread be made into rolls? I noticed the recipe is similar to your other roll recipes. I know the baking time and maybe temperature would be different.
Hi Lorie, yes, this should work fine for rolls. The baking time will be a little shorter.
My only complaint here is that you need to adjust the total time in your recipe. The proof is 10-12 hours so this needs to be done very very early the day of a dinner party or the night before. I read the recipe quickly just to make sure I had the ingredients set up. But now I don’t have time to make these as I saw the total time was an hour… not 11-13 as it should be. Please correct that for the future to avoid disappointing others. I’ve made many of the bread recipes here before and they’re excellent so I’m irritated I won’t be using one today.
Hi Rose, I'm sorry for your frustration. At this time, my recipe plugin doesn't allow for proof or rising times.
This was delicious. Plain and simple. Even I could make it and I have messed up bread many times before. Now, I want variations on the rosemary. Can you use other herbs and garlic? Can I make one giant loaf or does that affect the cooking time, etc. Again, delicious!
Hi Gerry, so happy you have enjoyed this recipes. Regarding your questions, yes! Other herbs and garlic will work well and yes, you can make a giant loaf. I can't give you the exact time on a larger loaf but it will take a bit longer.
If I activate the yeast with warmer water, do you think the recipe will still have a similar texture but a shorter rise time?
Hi Elise, the rise time will be shorter but you won't get the big beautiful, artisan pockets of air that you get from a slow rise.
Haven't made recipe yet but will in the near future. I'm wondering if the video of this recipe is still available. There is a reference to it, but I didn't find a link. Thank you.
Hi Linda, it's in the middle of the post. You may need to turn off your add blocker to view it.
This Ridiculously Easy Rosemary Bread is delicious. I made the 3 loaves and they came out perfect. I will definitely be making again.. 5 Stars for sure. thank you
Awesome! Thank you for the review, Kathy!
I have King Arthur's White Whole Wheat flour. Do you think it would work?
Different flours can be so tricky sometimes.
Thanks,
Anne
Hi Anne, I would start with trying 50% of the WWW flour. Too much WW can make the bread heavy.
I made once with rosemary and now twice with fresh thyme and black pepper. Delicious!
Awesome! Thanks for the review, Dawn.
I could eat my weight in this bread!
Thanks, Lindsey!
I absolutely love rosemary bread.. This is the best one I’ve EVER had- Thank you so much 🖤
Awesome! Thank you for the review, Lacy!
I love this recipe, every time I’ve made it, it has turned out delicious, lovely and tasty! I have just made one this morning, and have had to use dried rosemary, so I’ll see if that makes any difference. I’ve made it for friends and they also loved it. It’s so easy, which is perfect for me! Thank you 😊
Thanks for the review, Pauline!
Like the other user mine turned out like oatmeal. Using bread flour.
Hi Sam, so sorry you had trouble with that. Just add enough flour to make it workable. Flour can be variable. You never want to add too much so it's better if your dough is loose and needs a bit more flour.
When mixing everything together, I keep getting a consistency of oatmeal or porridge. I'm following your recipe exactly, except I am using AP flour as that is all I have at the moment. Continuing to mix it doesn't seem to help. Am I maybe doing something wrong?
Hi Tori, just add some extra flour. Flour can vary in moisture content as well as the method you use for measuring.
Delicious and I will be making it again. Also I Took it to a friends house for a dinner party we were having , Everyone loved it. She liked it so much she wanted to the recipe so I did give it to her. Question can this also be made with a whole wheat bread?
Hi Jeanette, I'm so happy you enjoyed this recipe! Thanks for letting us know.
Regarding your question, you should be able to sub a portion of WW flour but I wouldn't use 100% without making other adaptations.
So easy my 15 yr old son made this as his first bread ever. We will be making this again at least once a month. Thank you ♡
Wonderful! Thank you for the review, Amanda!
Hello, I am going to try this recipe. One question, can I leave the dough to rise for 24-28 hours? I will have to prep it Wednesday night and bake it Thursday night.
Hi Jyoti, yes that will work!
This bread has created a lot of work for me because my husband requests this bread every single day. That is the easy part. I had to go out and plant 3 rosemary bushes to keep me in an endless , fresh supply!!! The bread is seriously delicious. Thank you for such a great recipe.
Ha! That's great, Crabby! Thank you for the review.
Hi Chris and team! My oven is acting up. Would it be ok to put the dough back into the fridge after shaping? I would then shortly bring it to my friend's house to let them rise the 20 minutes and bake there.
Chris, I made 2 loaves of this wonderful bread again 2 days ago and one loaf was gone the first day. My grandson said to his parents, this is the best bread I've had in a long, long time. We love it and so easy to make. I mixed it the night before, let it rise, finalized and baked - the whole house smelled divine. Thank you Chris. Blessings, Gail
Wonderful! Thanks for your review, Gail!
Do you have any advice for baking this a one large loaf in a dutch oven/ bread pot instead of on a baking sheet? Would the baking time change?
Hi Marci, I have other recipe for Dutch oven bread but I haven't tried this recipe with a Dutch oven.
I love this recipe! I made it for the first several times during lockdown and am finally getting back into bread making after three years. Making this bread as a thank-you gift for some of my professors. Thank you for this!! <3
Thanks for letting us know, Elizabeth! So glad you enjoyed this 🙂
My bread is baking now. Can you tell me why it blew out and has a crack across the top? I did 75 degree water for 8 hours in a lit oven. Too warm? Thanks! Smells awesome but looks more rustic :^/
Hi Erin, it's hard to say why your bread cracked but that's not a bad thing. Many bakers actually try to get their bread to crack to achieve that beautiful rustic look.
I use this recipe at least once a month. I make it for family holiday meals, work lunches, and to keep in the freezer. I don’t make loaves though, I make dinner roll size - usually about 18 per recipe. Thank you!
Wonderful! Thank you for your review, Mary!
The recipe says it takes 43 minutes to make but the FIRST STEP says to let it rise for 8-12 hours. That's extremely misleading.
Hi Kathy, I understand your frustration and apologize. At this time, my recipe plugin does not allow me to add rising or resting times.
What’s the longest that I can let it rise. If I make the dough initially on Thursday evening, can I wait until Friday evening to bake it?
Hi Crystal, that will work!
I love this bread! I’ve made it 100 times and it always turns out perfectly! I do bake it a little longer than recommended (35-37 min) but it’s the best recipe! I give it to all my family and friends.
Thanks for your review, Kiley!
I made this bread for my family gathering and everyone loved it! It was the hit of the meal. Also, recipe was easy
I tried to upload a picture of the bread, but couldn't. Anyway, it turned out picture perfect!
Thank you for the great recipe!
P.S. I love your bible verses!
Wonderful! Thank you for letting us know, Linda!
What is the difference in baking time between the 1, 2 or 3 loaves, please.
Hi Dorothy, of course, every oven is a little different but the baking times for 1,2 or 3 loaves are very similar. Just bake until the loaf or loaves are a pretty golden brown.
Hi Chris! I just made this dough last evening and baked it this morning. I am in no way a bread maker and I’m proud to say that it turned out great! I have so much fresh rosemary in my herb garden and when I saw this Ridiculously Easy recipe…I had to try it! I’m so glad that I did! It’s delicious! Thanks for these easy recipes…keep them coming!😉
So happy to hear that, Kim! Thank you for your review!
The bread turned out okay but it was VERY sticky and wet after proofing. We added much more than the 1/4 cup of flour - over a cup - and it was still very sticky. Worried that we were adding too much flour, or overworking it, we went ahead and baked it anyway. We didn't really have nice smooth buns, they looked more like large drop biscuits. Still yummy but has a lumpy texture on top. We used olive oil instead of butter for brushing on top.
Hi Elizabeth, I'm so sorry you had trouble with this recipe. It's difficult to say what went wrong without having been right there in the kitchen with you.
This recipe is SO GOOD! Making this bread for all of my friends and family this week
Awesome! Thanks for letting us know, Macy!
Amazing and delicious recipe!! All my neighbors request this bread for any and all get togethers! I did want to ask if there’s a way to freeze the dough so I can make a big batch and then bake as needed? TIA!
Hi Patty, I haven't tried freezing this dough so I can't say for sure, however, sometimes I underbake this bread (by a few minutes), then let it cool and I freeze it. When I want to use it, I thaw the loaves and pop them in the oven to finish baking. That works well!
Thank you for this easy recipe as there is so little hands-on time, and I could manage it though I’m a just a week post day surgery,. However, my bread turned out a bit dense and chewy. Would that be because I did not use up all the water , and also that I had substituted 20% of the white bread flour for white wholemeal? I noticed that this is 98 % hydration dough (473 ml of water vs 500g flour) and was worried that it will be too wet and sloppy. It would be helpful if you could perhaps include a photo of what the dough should look like if it is meant to be very wet dough, as most dough are shaggy. Thank you so much for your blog, and I just love your Ridiculously easy recipes, and the Thought for the day .
Hi Lyn, I'm sorry you had difficulty with this recipe - I haven't tested this recipe with WWW flour, so it could be that. Also, it is a wet, shaggy dough so, if you didn't use all of the water, that could also be the problem. It's really hard to say without having been in the kitchen with you.
Good idea! I will take a picture next time I make this bread!
Why did my commentquestion not get approved and disappeared?
Hi Gwen, we can't always respond right away so your comment will go into moderation until we have time to answer and approve it. Hopefully, your question was answered below. Hope you enjoy the bread!
I would like to know if we can put the dough in the fridge to rise so we can do this in 24 hours instead of 8-12.
Hi Gwen, yes, that will work!
I made this bread last Christmas for the first time and it turned out perfect. It was such a hit we are making it again for our Christmas dinner this year, plus making loaves for family and friends as gifts. Love how easy it is to make. Thank you for the recipe. Thank you also for the scriptures.... some of my favorite's ❤️
That's great, Vonna! Thanks for your review!
How long would I have to cook this if I don't use yeast?
Hi Thomas, if you prefer bread without yeast it would be best to go with a quick bread recipe. This recipe will not work without yeast.
Hello~ What a wonderful recipe! My family LOVES this bread. I have one question for you.. would it be possible to substitute cinnamon chips for the rosemary???
Hi Breezy, so happy you enjoyed this bread.
Regarding your question, you could add cinnamon chips although it is not a sweet dough. If you enjoy cinnamon, you might enjoy this recipe.https://thecafesucrefarine.com/no-knead-cinnamon-raisin-brioche-bread/
I would love the PDF file for the Rosemary bread and the Cinnamon Brioch Bread!! Your recipes are Amazing
Thanks, Breezy! We do not have a label for the Rosemary Bread but can send the brioche labels your way.
Lindsay~~ Thank you so much for the labels. I appreciate it. Have a wonderful day
🙂
Love this bread recipe - thank you! Having difficulty getting a good, consistent rise from the dough however. Sometimes it rises well, sometimes it doesn't. Would it have something to do with my dough being too wet? Thoughts or advice?
Hi Mary, I think that it's probably more the temperature of your room. If it doesn't rise well, give it a little extra time or put it in a warmer spot.
Looks delicious! I can't wait to try it. Can I use olive oil instead of butter?
Yes, that will also work, Michelle! Enjoy!
Can this be made ahead and placed in the fridge until ready to bake?
You could do that or you could par-bake it, about 5 minutes less and then pop it in the oven before serving to finish baking and heat through.
Despite my earlier difficulties with this recipe during the rising stage, it turned out fabulous!!! A COMPLETE ROCKSTAR!!!!
Awesome! Thanks for letting us know, Angela!
Wow this was the easiest bread to make!! Serving it tonight with homemade lasagna on family dinner night!!
I added some pressed roasted garlic to the flour mixture and it tastes amazing!!!
Tried to attach a picture but couldn’t get it to download to the comment
Wonderful! Thank you for letting us know, Carole!
Made this bread the other day and it was absolutely the best and by far the easiest bread I ever made. I made 3 loaves and gave away two and the recipients agreed it was by far the tastiest bread ever! Next time I'm going to add some fresh garlic and a little more herbs as I would like a garlic herb bread as well. Thanks so much and I can't wait to try some of your other recipes!
Yay! So happy you enjoyed it, Roberta!
Hi! I haven't tried it yet but planning on it! Do I need to add a container with water in the oven for steam and humidity purposes? Thank you!
Hi Mariana, you do not need to add water to the oven. Enjoy!
Greetings! I only have one bread maker/pan. Do I have to split the dough into 2-3 loaves or can I leave as one large bread? Or should I halve the ingredients? Thanks!
Hi Joan, this bread isn't made in a bread pan. It's baked on a sheet pan.
Thank you for your reply. I usually make my bread in this: Lekue Silicone Bread Maker, Model # , Brown https://a.co/d/dYVGpnE. But good to know I have other options!
Hello, I made this bread yesterday, and it came out delicious! We ate one whole loaf last night, and tonight, I will reheat the second loaf at 350 for ten minutes as you suggested. Can't wait to see how that turns out. I'm thinking it will be just as delicious.
I did find the dough to be very wet after rising for 8 hours. As the instructions indicated, I added more flour. However, I needed way more than a generous 1/4 cup full. I think next time I will use a little less than the 2 cups of water that it calls for. I'm in Florida, and perhaps my bread flour has some humidity in it from sitting in the pantry even though it is in a airtight container. What do you think?
Hi Dame, so happy you enjoyed this recipe.
Regarding your question, it definitely could be the humidity. It sounds like you did things perfectly using enough flour to have a workable dough! Thanks for your review!
Bake for 23-28 minutes at what temp?? there’s no temperature in the instructions other than after thawing. I’m not going to read the whole useless post to find it hidden in there. Fix the instructions. Thanks
Hi,
Sorry this was confusing to you or perhaps you've just had a bad day but, if you read step 3 in the instructions, it says:
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.
BTW, kindness makes the world a much better place for all of us.
Yes thank you 😊
Hi- When you say you used the KA for all steps, did you use it for the kneading after it rose as well? I am trying the recipe for the 2nd time. The first was too wet, even before it rose.
Hi Rose, not sure what you're asking. If your dough was wet when it came time for kneading you just need more flour. I didn't use any type of mixer for this recipe.
This makes the best toast!! I followed the recipe exactly but used my Kitchen Aid for all steps. Used 2 setting which is slow mixing on KA. Used fast rise yeast because the store didn't have traditional yeast. Dough was perfect after 12 hours. I think 28 minutes wasn't quite enough time in my oven. Bread a bit underbaked but since I use for toast it doesn't matter 😋 Love the result!
Thanks for your review, Elizabeth!
You are so welcome. Thank YOU for this delicious recipe!
Will this be any easier if I use my stand mixer?
You can use your mixer if you like, Ellen. Enjoy!
Can you bake the bread in a Dutch oven?
Hi Kara, I haven't tried making this bread in a Dutch oven but I should work fine.
I'm excited to try this and I'm contemplating doing this as neighbor gifts for Christmas. If so, would it be okay to double or triple the recipe to do more at once? Or will it mess things up if I do more than one batch at a time?
Hi Andrea, it's fine to double or triple the recipe.
Another great easy recipe. Used ap flour and made 2 loaves. Soo good. Next time I might add a little garlic to butter.
Didn’t let rest overnight , but made in the morning and baked for dinner. Leftovers very good toasted. Thank you!
Wonderful! Thanks for letting us know, Janet!
I don’t want to leave this bread to rise for to long. Can we put in the fridge for a little bit to slow the process?
Yes, you can do that. Then bring it back out to room temp to finish rising.
Hi there! Will instant bread machine yeast work for this recipe? It’s the o my yeast my store had 🙁
Hi Stephanie, yes, that will work fine!
Thanks for the recipe! Our bread took double the time to become golden then the inside was dense and outside was hard. It was still very good. We live in CO so higher altitude. Any idea why it took so long?
Hi Alyssa, I'm happy you enjoyed it despite how long it took to bake. I'm not super familiar with high-altitude baking so I'm not sure if that made a difference. Every oven is different so that may play in as well.
Mine also took about double the time.. also in colorado. I did one big loaf instead of making two smaller ones.
Thanks for your review, Emma.
Can you use dried rosemary?
Hi Sarah, yes dry rosemary will work although fresh is more flavorful. I would cut back to a teaspoon or a teaspoon and a half.
Thank you for this recipe! It’s ridiculously easy to follow, and everyone I’ve made it for has loved it. Do you have any tips for kneading the dough so it doesn’t stick to everything?
Thanks, Hannah! If your dough is sticking, roll it in a bit more flour until it's easier to work with.
I’ve made this recipe many times, and love it! If I were to bake one large loaf, how long do you think it would take in the oven? Thank you
Hi Kia, I would give it 5-10 minutes longer. You could also check it with an instant thermometer. The internal temp should be 190˚F (88˚C).
Made these before and they were wonderful. Thank you so much for easy recipes for beginner cooks. Can I freeze sandwich sized bread loaves the same way you recommend freezing rolls in your artesian rolls recipe? Also, could I store the yeast, flour, and salt together if I wanted to make several pre measured batches ahead of time?
Hi Liberty, so happy you enjoyed this recipe.
In regard to your questions, yes you can definitely freeze these loaves as with the artisan rolls.
And yes, that's a great idea to pre-measure the ingredients and store them in airtight bags or containers.
Hi Chris,
I love your recipes but there are some that have a lot of sodium. Sodium is restricted in our home. Some recipes I can decrease, omit, or substitute the sodium, but some I'm not sure about. For instance bread recipes. Is there any way you can make a notation that the salt is a must in the recipe. Do you have a listing of low sodium recipes. Thank you.
Hi Mary Kay, it's important to have at least a little salt in bread recipes as it keeps the yeast from over acting but you can definitely decrease the amount.
So I made this and it tastes great! However, the bread doesn’t seem very airy… what did I possibly do wrong? I did let it rise 17 hours overnight, which might’ve been too long…
Hi Jeannie, it's hard to say what went wrong without having been with you as you made it. It could be that the yeast lost some of its energy.
I am brand new to bred making. My question is this- the little packet of yeast says to dissolve yeast in water for ten minutes before adding other ingredients. Do I do this and then scoop out 1 teaspoon to use in this recipe?
Hi Jamie, you just use a teaspoon of dried yeast (not the whole packet) for this recipe. This recipe uses active dry yeast and so you mix it with the flour in step one. You do not activate it in water. Let me know if you have any other questions!
This bread is DELICIOUS!! My family all agreed it's the best bread I've made, to date! Thanks!!
That's awesome, Jessica!
I cannot count the number of times I have made this recipe, and gifted loaves to the neighbors for Christmas as well! I have also used the fresh garlic from making garlic oil and it was yummy too! I smashed up the garlic and mixed it like the rosemary!
Awesome! Thanks for letting us know, Northern Lights!
All of your easy recipes are so wonderful! Thank you for your recipes and creativity. They truly are easy!
Yay! Thank you for letting us know, Joan!
Can I substitute vegan "butter" for real butter?
Hi Peter, I'm not familiar with vegan butter but you could use olive oil.
Thank you!
Olive oil worked perfectly, absolutely delicious!
Great! Thanks, Peter!
Hi Chris!
Can I leave this rising for more than 12 hours?
Hi Maria, I've let it rise as long as 18 hours but after that, the yeast will lose its oomph.
I've mixed up the dough and I have it on the countertop in a covered glass bowl for overnight. I'm planning to divide it up into rolls, lightly brown some and freeze some of the rolls. I'll brow a few longer for supper tomorrow night. Will that work?
Hi Cindy, that should work fine!
How well does this recipe work if you do the 20 min rise in bread pans?
That will also work fine, Susan!
Made this bread last night, finished it off this morning according to the recipe, and report it is excellent! Just what the name says Ridiculously easy but very tasty. Thank you for the recipe. I"m sure I'll be trying others of yours as well.
Pam
Awesome! Thanks so much for letting us know, Pam!
I made this bread today; just had a slice and it tastes great by itself. Only challenge I had was that the dough was way too soft and sticky after rising and even after I added quite a bit of flour. I also left it in the oven probably seven to ten minutes overtime. Not burnt though, and we'll baked. I would definitely make again but believe that I should slightly reduce the amount of water.
Hi Patricia, the amount of flour can be quite variable, depending on the type of flour you use, the way you measure the flour and even the humidity in the area where you live. That's why I shared in the Café Tips that it will be a wet, sticky dough and to be sure to use plenty of flour to be able to handle it and form the loaves. I'm glad you enjoyed the bread despite the problems!
Heloooo !!! thank you you for the recipe
I've made the dough last night at about 8 pm and only shaped it in the morning about 10 am
it was so sticky .. doesn't matter how much flour I've put it was way too sticky
is that ok ?
what was I doing wrong ?
Hi Vered, it is a sticky dough but if you roll it in flour to coat on all sides it should be fine to handle. If it's sticky when you're forming the loaves, just keep turning it in some flour and you'll be fine. Enjoy!
Actually the yeast I’m using is instant yeast, not rapid rise. I guess there’s a slight difference, but I often use the terms interchangeably. So my question is, should I cut back on the amount of yeast in this recipe if I’m substituting instant yeast for traditional yeast and allowing it to rise for 12 hours?
HI Carol, I have let this rise overnight and used the same amount of yeast with good success!
If I use rapid rise yeast and allow the dough to rise for 12 hours, would it be better to cut back to 1/2 tsp of yeast? Most of the other overnight, slow rise recipes I’ve tried (with rapid rise yeast) only called for 1/4 or 1/2 tsp of yeast.
Just baked two loaves this morning and they are a lovely golden brown. My concern is in my own at 425*, the tops were golden in only 20-21 min and was I worried the inside wasn't baked through. Actually put it back in for at least 3 more minutes but didn't want to over bake. My oven must run hot. What should do I next time? Taking 1 loaf and meal to someone who had a recent surgery so hoping they baked through. They smell wonderful so crossing my fingers. Debbie
Hi Debbie, every oven is a little different but I think you'll be fine. If the outside is nice and golden it should be done inside. Next time you could go with a slightly lower temp or just bake for less time like you did this time.
I have a small family and 2-3 loaves is way too much gor us. Can I divide this in half and make a single loaf?
Yes, you definitely can make a half portion. But just so you know, these are fairly small loaves of bread.
You could also make the whole recipe and freeze what you can't eat right away. Either way will work!
I absolutely adore this recipe, but just recently moved to a tiny apartment with no oven 🙁 Is there any way this recipe could be adapted to be made/baked in a bread machine? I'm new to baking so I don't really know how I could go about it without messing it up.
Hello Aspen, I don't have a bread machine so I am not the best one to ask for advice regarding this. I would think that you could just mix up the dough with the machine and then let it do its thing but as I said, I don't have a lot of experience with bread machines.
I recently started making breads and I came across this recipe which was so easy to make and the result was mind blowing. My husband who was sceptical for proofing bread for long time was so mesmerized with the bread that he ate half of it. Thank you for the recipe. I hope you make more easy recipes like these.
Awesome! Thanks so much for letting us know, Shweta!
LOVE this bread! Wondering if you've tried this same recipe with different herbs and had success?
Thanks, Cheryl! Yes, you could definitely use other herbs!
I’ve NEVER been successful making bread. This was perfect! I look like a pro!
I love that, Kinli! Thanks so much for letting us know!
Love, love, love this bread. Have made it several times. Having a neighborhood gathering soon and would like to know if I can double this recipe and achieve the same results. Many thanks.
I'm so glad, Kathie! You can definitely double this recipe. Enjoy!
Been making this recipe for a few months now, it’s very similar to one I used to make from my grandmother years back. I have tried a variety of other herbs even added puréed tomato and minded basil and it was amazing! It’s easy, quick and always a family favorite. Dividing the loaf into 2 or 3 is genius. The only trouble I am still trying to perfect is how to store the bread so it stays nice and crisp on the outside without turning soft and kind of sticky after day one… One loaf doesn’t usually last past three days so it’s not a huge setback but I’m open to suggestions. Currently letting bread completely cool and then placing in a sealed bag.
I'm so glad you're enjoying the bread, Meggin! Thanks for letting us know! That's how I would store it for a day or so. Any longer I would stick it in the freezer. It will thaw very quickly and be perfectly fresh.
Fantastic, delicious, EASY recipe!! I made two loaves and they were a huge success. Thank you!
Awesome! Thanks so much, Darlene!
If I make this the night before can I wait until lunchtime to cook it? That would be well over 12 hours.
Thank you!
Yes, that will work fine, Dianna. It's a very forgiving dough. You could also make them earlier and the re-warm right before serving.
New to this site and very pleased with what I see. Looking forward to making this bread soon!
Welcome! Thanks, Sheryl!
I've never made bread before this week, but have now made this twice! So easy and super delicious. I made croutons out of the day-old first loaf which turned out great as well.
Thanks so much for this fantastic recipe!!
Awesome! I'm so glad you had success with this recipe, Amanda!
Wow, this was so good! I was a little worried about t the flat blobs of dough before they went in the oven, but they baked up beautifully! I mixed the dough in the morning and baked it for dinner to accompany soup. Thank you for a wonderful and easy homemade bread recipe!
Awesome! Thanks for letting us know, Bonnie!
My daughter-in-law is always asking me for this bread - she absolutely loves it! (as do the rest of the family, and friends). I have always used rapid instant yeast and let it rise overnight, but thought I should try cutting back the rise time - how many hours would you suggest. Or I can just pick up some of the traditional yeast and try that.
Thanks for a heavenly loaf.
Hi Pat, I’m so happy you and your family have enjoyed this bread. It’s fine to use the rapid-rise yeast and let it go overnight. The slower rise gives the bread nice flavor.
That being said, if you wanted to make the bread in less time, you can let it rise on the counter. The time will depend on the warmth of your kitchen.
Can I bake these rounds in my small dutch ovens without using the lid?
Hi Polly, I haven't tested this recipe using a Dutch oven but I think that should work fine.
Absolutely delicious! Will definitely be making again. I was a bit nervous working with such a slack dough but plenty of flour did the trick. Mine didn't rise quite as tall as the pictures....maybe needed more working? Thanks for the yummy recipe!
Thanks, Kate!
Thank you for sharing this recipe! I make this bread all the time in 4 equal size loafs for my husband and I! It’s so simple and I love that it rises as I sleep. I love fresh rosemary but I add garlic salt on top and it’s just delicious! I make a batch once a month and we usually eat it with a pasta dish. Though my husband loves to eat as toast in the mornings and I found topping it with fresh avocado seasoned with salt and pepper is delicious!
I was wondering if I were to make rolls or dinner rolls how long should I bake them? 🤩🤩🤩🤩🤩
Hi Kathleen, thanks so much for sharing your review. I'm so happy you've enjoyed this bread!
Regarding your question about rolls, I would check them after 12-14 minutes and then frequently after that until they are a nice golden color.
I bake this morning the bread and it was delicious, but not perfect, I think I have a problem with my oven, because I have gas oven and I baked the bread about for 45 min because it wasn't on top brown and I was afraid that the bread would not be baked..I'm still learning how to work with this oven to make a perfect bread, probably that's the reason why my bread didn't turn out as I expected to be. But I like the taste of rosemary in bread! Thank you for helping me with measurements so fast! Be blessed!
Thanks, Ligia!
This bread is incredible! I have made it for my husband and to give away - always a hit! We like to dip it in olive oil balsamic vinegar with some cracked pepper. So lovely!
I'm so glad! Thanks, Sammy!
OMG! The bread is amazing! And I love having the three loaves! Thank you!
I'm so glad! Thanks, Marilyn!
This is a great recipe which produces a delicious loaf. As sad as it is, I may not be able to finish it over a few days. What is the best method to store it to ensure freshness after a couple of days?
Hi Brian, I like to slice it and freeze it in a zippered bag. That way I can just pull out one or two pieces when I need them.
Can you leave the easy bread recipe to rise in refrigerator overnight? Left a message earlier, but could not tell if for the correct recipe. It is the easy rosemary bread recipe.
Hi Susan, since this is a slow-rise recipe, it's better to leave it to rise overnight at room temperature. I'm afraid you won't get much rise in the refrigerator with the small amount of yeast.
Great recipe!
First time bread maker. I made this with a little help from my 3yo. It was surprisingly sticky! I used probably 3 cups more flour so I could shape it. I didn't have a scraper so I spent about 5 minutes trying to get it off the counter and my hands, but man is it good! My 3yo and 14mo both love it. I only eat spelt flour since regular flour upsets my gut. I've missed Rosemary bread for years. Now I can make it as much as I want! I'm so excited!
I chalk the sticky dough management to being a newbie. I also put the bread in the over right after shaping instead of letting it Rose so I bet it will be more fluffy next time but it's delicious!
Thanks!
Thanks so much for sharing your results, Brian! Bravo to you at your first bread making attempt!
The issue with the flour maybe with the spelt flour but I'm so happy you worked it out! Yes, if you let the bread rise it will definitely be more fluffy!
You mentioned a video. I don't see it.
Look for it in the middle of the post, Susan.
Hi Chris,
I can't wait to try this recipe! It looks like the link to the video is missing.
Thanks!
Thanks, Ann. It should be there now!
I LOVE this recipe! I have made a lot of bread, and this has topped them all! It is so addictive, I couldn't top eating it. And unbelievably easy to make. It made wonderful sandwiches. Great job! This is my 4th recipe of yours I have tried and loved, so I put your site on my home screen and can't wait to try more. Also LOVE your thought for the day! Your photography is beautiful and so is your site. So enjoyable!
Well coming from Canada 🇨🇦 with the weather at -21 without the wind factor 🤣🤣
I enjoyed this recipe with it’s heavenly scent !!
Booge from 🇨🇦
Brr! 🥶 I'm so glad you enjoyed this bread, Brigitte!
Thanks you for this recipe...I'm going to make it this weekend. If it's anything like the Ridiculously Easy Focaccia Bread (which I make all the time), it will be wonderful!
I think you'll love it, Kasey!
Can you use olive oil instead of butter in this recipe? Thank you ~ can’t wait to make it, just thought Rosemary Olive Oil...!!!!😊
Hi Diane, olive oil will be delicious!
I have a gluten problem and used to love to bake break and all things yeast-y. I really want to try this bread and am wondering if a good gluten-free flour would work? (Especially since it is gluten that makes bread so good!)
Hi Sunny, I am not an expert in GF baking and I haven't test this recipe with anything but ap flour. But it would be worth a try!
I used this recipe for my first attempt at ever making bread and my first try turned out a little dense—absolutely delicious, but dense...not quite what you hope for. I had an inkling I had kneaded too long because it was impossible to knead at the end, but I kept going for 1 full minute because I had set a timer and had flour all over my hands. The second time, I used far less flour for kneading and it actually turned out just perfectly. I may have even kneaded longer than 1 minute.
Anyway, thank you for this spectacular recipe!! I was drawn to it because it reminds me of a bread that a bakery across town only makes on Saturdays. People stand outside in line for over an hour to get it. And now I never have to again! Thank you!!
Thanks for sharing your results, Jen! Glad you tried it again 😊
Great recipe! I was a little nervous reading the comments (the potential denseness). I used SAF instant yeast (because that's what I had) and did an overnight proof. I also went by weight too - not sure if that's the key. It still ended up quite sticky out of the bowl and I used quite a lot of flour to get it to become a smooth dough. It took a lot of patience for me to not eat it straight out of the oven! I'm glad I waited, because the bread turned out incredible!
Thanks for sharing your results, Lil!
Has anyone tried quick rise? Due to the pandemic it’s all I can get my hands on. I guess I’ll report back in a few hours. It’s proofing now.
Also haste you put this in a proofing drawer rather than countertop? Does it reduce proofing time? Any benefits or drawbacks?
Hi Kathleen, you should be fine with instant yeast. And yes, you can use a proofing drawer. I think the longer the rise, the better the flavor but it will still be delicious with a quicker rise!
I've made this bread now at least 5 times and its SO easy and SO good. My family can't get enough of it! I've done it with all purpose flour and bread flour and it's great either way- I find it takes 35-40 minutes to really cook well, but maybe that's because of my oven. Thanks for this recipe, it's a new staple in my house!
Thank you for your review, Amelia! I'm so happy you enjoyed this recipe.
I just pulled this bread out of the oven and couldn’t resist cutting off a small slice before it was completely cool! HANDS DOWN the best bread recipe I’ve ever made! I’m not new to baking bread, but I’m no expert.....and this is perfection. I am already dreaming of ways to change it up (roasted garlic chunks? Adding sweetener for a sweet bread?). I was a bit worried about how much flour I was adding for the shaping (I think I may have added almost a cup more! ) but it turned out just fine. I sifted my AP flour before mixing and before kneading. Can’t wait to gift two loaves to friends today! Thank you so much!!!
Thanks so much, Camille! So happy you had good success and have already enjoyed this bread! Yes, there could be lots of delicious variations on this recipe!
Hi, I was wondering how big the loaf is finished with it separated into thirds in your recipe? Would it be huge if I just left it as one big loaf? Should I cook it fir longer if I do this?
Hi Sabrina, you can dedfinitely make this into one large loaf! Yes, it would take longer to bake. I don't have the exact time as I haven't tested it this way but I would guess 5-10 minutes longer until it's a pretty light golden brown.
Hi, can I half the recipe and baked the bread in a 9 inch round baking pan? Any changes in the baking time & temperature of the oven? Please advise. Thank you.
Hi Lorinnet, you could make this in a 9-inch pan. The baking time should be about the same. You could also make half of this recipe which works really well in a 9-inch pan:https://thecafesucrefarine.com/ridiculously-easy-focaccia-bread/
Please email your PDF for the labels shown on the raspberry-bluebnerry jam. Thank you.
Hi Sharon, I think you mean the Queen's Jam. I'll send the PDF now.
Oh my! This was my first attempt at any bread - so easy and so delicious!!
That's awesome, Rachael! Thanks for taking the time to share your results!
I never, ever comment on recipes but this is hands down the BEST bread recipe! So easy and turns out perfect every time. I made 6 loaves and froze them before baking for a big family dinner and everyone asked me for the recipe after!
That's so awesome, Kiley! You are a prolific baker! I'm so happy everyone enjoyed this. Thanks so much for taking the time to share your results! 💕
Thank you so much for this recipe and all the tips. This was my first time baking with dry yeast and the bread turned out perfectly. All the tips and pointers were super useful, especially for someone like me who is just starting out.
Yay! So happy you had success with this bread, Sunami
I tried this recipe twice. I find the dough very wet and hard to knead into a ball. I even reduced the water to 400 gm the second time. Still very wet. Love the bread but because I had to add so much flour to handle it, the crust is quite hard. What could be wrong? Please advise.
Hi Ky, it is a wet dough. The brand of flour you use and/or your measuring technique can play into this. Just try to coat the dough with flour and add as little as possible. It won't be a firm ball of dough like some bread recipes. And it tends to collapse a little but then when you pop it into the hot oven, the magic happens!
Hi thanks for the great site.
I'm new to baking bread but I'm going to try this, I've got a levain going for sourdough that will replace the yeast as I can't get dried yeast because of the pandemic (everyone is making their own bread), but my question is can I use loaf tins instead of a tray?
Thank You
Hi Anthony, you could definitely make this bread in a tin! Wishing you success!
This will be my new go-to! AMAZING and so easy! Thank you!
Thanks so much, Sondra, for sharing your results. I'm so happy you enjoyed this recipe!
Thanks for the tips Chris! I will try it again this weekend 🙂
Thanks for sharing this recipe Chris. The bread tasted great specially when warm but, it turned out a little dense. I used all purpose flour instead of bread flour and I let the dough rise for 11 hrs. Please suggest how I could make it less dense. Thanks!
Hi Polly, try using bread flour and don't cut it till it's completely cooled. You also may want to use just as little extra flour as possible when shaping the loaves.
I'm loving this one! I like everything about it. Thanks for sharing.
Can I use quick rise yeast on this recipe?
If so, what changes to the recipe would you suggest?
Hi Deb, I haven't tried quick-rise yeast with this recipe so I can't say for sure. Since it's a long rise it may be better to stick with the dry active yeast.
Can I use whole wheat flour instead of the bread flour?
Hi Rachita, I think you could use partial WW flour but I think the bread would be quite heavy with 100% WW. With all WW flour, you usually have to add something like vital gluten to lighten it.
OK, I love the taste, but I am having a couple of problems.
First my bread sticks to the parchment paper, any tips?
Second, my bread is not rising like it should. I let it set about 12 hours over night, then a a second time about 20 like the recipe says. Any suggestions?
Third, I couldnt find the traditional yeast in the jar at the store, what alterations should I make using the quick rise?
Thanks!
Hi Deb, regarding the sticking, just use a little more flour to coat the dough. You could even sprinkle a little on the parchment paper. And even if it sticks before baking, it should not stick to the baked bread.
I think you're rising problem might be due to the quick rise yeast. You should be able to find active dry yeast at most grocery stores.
This recipe didn't work at all. The dough was way too loose, so I couldn't shape it at all after it had risen for 12 hours. It was still doughy in the middle after baking for the recommended amount of time. I followed the directions to the T, but it still didn't work at all.
Hmmm... not sure what the problem was, Dave. The dough is quite loose but once you roll it in the flour, it should take shape. I've made this a zillion times and have gotten lots of emails from other readers who had great success with the recipe. So sorry you wasted time and good ingredients.
In your pictures it looks like there are bits of rosemary throughout the bread slices but the instructions only say sprinkling the rosemary on top. Just wondering if I’m not seeing it correctly. I would love the rosemary mixed right in the dough. Thanks for any info!
There is rosemary in the recipe as well as being sprinkled on the top.
Just reading your recipe it sounds delicious. In number one it is Says to stir in Rosemary , Then in number seven it is to dust the top with rosemary and sea salt. So I am a little confused because somebody else who commented asked about the rosemary and you replied by saying that when you do it on top it will sink in a bit. So do I do both? Can’t wait to try this
You are totally right Abby. I goofed. I thought she was talking about the focaccia bread with rosemary. In that recipe, it's just sprinkled on the top. I corrected my answer. Thanks for noticing that!
This bread was absolutely incredible! Chris shared it with our group this weekend while she and Scott hosted a group of engaged couples who are preparing for marriage through our church. I loved the flaky sea salt and rosemary flavor! Ben has been begging me to make it ever since we got back! I am sure that this will definitely be a staple in our new home!
Thanks so much, Claire! It was such a special weekend and we loved getting to know you and Ben!
Too funny! I've used your artisan roll recipe more than a few times and always make sure to share on instagram. I was pleased to see the addition of rosemary to the recipe as i've done that the last 4 batches. What was amazing before is even more unbelievably good! Great stuff!! Also a vegan friendly recipe which is a great thing. I do add about 2/3 cup more water to the recipe. Perhaps it's due to where we live here in dry Alberta :).
Motosmurph
Thanks! That's so interesting about the water. It could also be the flour as there can be a huge difference in flours. So happy you've enjoyed this recipe!
Here it is snowing on a Saturday the Rosemary bread is baking! My question how do you measure your flour scale or scooping? This dough was extremely wet and my shaping was not a perfect as I would like due to the wet dough. Any suggestions. Just sitting here waiting o tast.
Hi Carol, I have actually done both ways with good results. It is a wet dough. Just use enough flour on the counter when you knead the dough so that it shapes the way you want it to. It will rise nicely in the oven too. Enjoy!!!
I love rosemary bread, this looks simply irresistible!!
I've been experimenting with this recipe all week, using different herbs, and it's just ridiculously versatile!
And, yes, ridiculously easy to put together.
Yay!! Thanks so much Liz, for taking the time to leave a comment. Maybe I should have put the versatile part in the title too 🙂
So far, in addition to the original recipe, I've used herbs de provence, a tomato-basil blend, and a lemon-garlic concoction.
Husband wants to try different cheeses and olives.
However, I do not recommend using mushrooms. That one was a big fail.
I'd say our neighbors are getting tired of receiving all the extra loaves, but they're eagerly snatching every loaf I hand them, lol!
I love the extra sprinkle of sea salt on them, Chris! My mouth is watering! This would go great with an Easter ham.
Easy with great taste, it doesn't get much better than that.
You really make miracles; simple perfection! Thank you !
Looks delicious. Are these loafs done in the typical-size loaf pan or smaller?
Hi Kay, you don't need any pan for this bread. It's free-formed. Enjoy!
I could easily make a meal out of this and I love, love, love that there aren't any temperature requirements for the water. That trips me up every time.
I'm with Scott - I would eat these over sweets any day! Very nice recipe with great flavors. I'm trying these asap!
Hi Will This recipe work If I use a bread maker mix the dough?
Hi Nj, you could but its probably even easier to just stir it up. 🙂
Oh man these rolls look perfect, and I love rosemary, I have a bush right outside my front door, just ready to be plucked for this recipe!!
Hi Chris
I've been making yogurt and have whey leftover, I am wondering if I could use the whey in place of water in this recipe
Yes, I think that would be fantastic!
Absolutely perfect bread! Long rising bread has the best flavour. And of course, with rosemary, even better 🙂
Chris,
Have you ever used Maldon's smoked flaky salt (available on Amazon). It is divine and really amps up the flavor of anything.
I haven't but thanks for the tip, I will check it out!
This bread has got to taste amazing!! And I can only imagine the aroma as it's baking. Perfect little weekend project 🙂
Awesome! Homemade bread fresh right out of the oven is just the best!
I love your ridiculously easy recipes. And, rosemary just tips it over the edge. Also, love the metric version so I am no longer guessing. Can't thank you enough for that.
I love these kinds of breads Chris..think you know that..:) Thank you for sharing! Bonne journée!!
This looks divine! It seems you may have left out the yeast in the directions? But I am assuming you mix in with the water and let it do it's thing before the mixing. Was it you who told me about Malden salt? Am I even saying that right? Well anyway. I cannot find that OR flaky salt anywhere! I even went to Wegmans. They even had fancy french salt, but no flaky or Malden. Where do you get yours?
Hi Ginny, that's the cool thing about this bread, the yeast is just stirred together with the flour and salt. Then add the water. No proofing the yeast! It's so... much easier than other bread recipes!
You can find Maldon at some grocery stores or online. That might be easier if your Wegmans doesn't have it. I'll put a link in the post.