4.92 from 12 votes
Ridiculously Easy Rosemary Bread
Ridiculously Easy Rosemary Bread
Prep Time
15 mins
Cook Time
28 mins
Total Time
43 mins
 

This Ridiculously Easy Rosemary Bread definitely earns its ridiculously easy name but, even better... it's ridiculously delicious!

Course: Breads
Servings: 15
Calories: 129 kcal
Author: Chris Scheuer
Ingredients
  • 4 cups bread flour 512g plus extra for shaping
  • 2 teaspoons kosher salt 7g
  • 1 teaspoon active dry yeast traditional (2g)
  • 1 tablespoon fresh finely chopped rosemary
  • 2 cups room temperature tap water 439g
  • 1 tablespoon melted butter
  • 1 teaspoon flaky sea salt for topping
  • 2 teaspoons finely chopped fresh rosemary for topping
Instructions
  1. 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.

  2. Cover the bowl with a plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.
  3. 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.
  4. 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.
  5. 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).
  6. Shape each piece into a ball, pulling edges under and pinching together to make a smooth 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.
  7. Brush each loaf all over with melted butter. Sprinkle generously with rosemary and sea salt.

  8. Preheat oven to 425˚F. Allow bread to rise for about 20 minutes while oven is preheating.
  9. Transfer pan to the oven. Bake 23-28 minutes or until nicely golden. Transfer bread to a cooling rack to cool completely.
  10. 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.
  11. To serve, allow bread to thaw, then heat for 8-10 minutes at 350˚F or until nicely golden brown..
Recipe 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 Facts
Ridiculously Easy Rosemary Bread
Amount Per Serving
Calories 129 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 2mg1%
Sodium 472mg21%
Potassium 40mg1%
Carbohydrates 24g8%
Fiber 1g4%
Protein 4g8%
Vitamin A 25IU1%
Calcium 5mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.