Rosemary Bread
A cozy, herb-infused bread that's easy to make and pairs perfectly with soups, salads, and olive oil.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour Provides structure and a soft crumb.
- 2 teaspoons fine sea salt Enhances flavor and controls yeast growth.
- 1 teaspoon active dry yeast Helps the bread rise.
Wet Ingredients
- 1.5 cups warm water (110°F to 115°F) Activates the yeast.
Flavor Ingredients
- 3 tablespoons fresh rosemary (roughly chopped) Adds a fragrant, earthy flavor.
Instructions
Preparation
- Gather your ingredients and have them ready on the counter.
- In a large bowl, mix the flour, salt, and yeast together.
- Stir in the freshly chopped rosemary.
- Ensure your water is at 110°F to 115°F.
Mixing and Rising
- Gradually pour the warm water into the dry ingredients, stirring until a sticky dough forms.
- Turn the dough out onto a floured surface and knead it lightly for about 5 minutes.
- Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about an hour, or until doubled in size.
Baking
- Preheat the oven to 425°F (220°C).
- Punch down the risen dough and shape it into a loaf or round.
- Place it on a baking sheet lined with parchment paper.
- Let it rise uncovered for about 30 minutes while the oven preheats.
- Bake for 25-30 minutes, until golden and hollow-sounding when tapped.
- Allow the bread to cool on a wire rack before slicing.
Notes
Use fresh rosemary for the most vibrant flavor. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can freeze for up to 3 months.