Rosemary Bread – Recipe!

Baking bread is something I thoroughly enjoy. It’s very therapeautic forming dough right in your hands and scoring it on top, then placing it in a hot Dutch Oven to bake.  This Rosemary Bread is so simple to make and infused with freshly minced rosemary for an aromatic touch that tastes lovely when sliced, and served as a sandwich, or with a bowl of soup, and slathered with good butter.

I learned to make bread when I was a child in my Aunt Metty’s kitchen.  Every time I bake bread at home I think of her and how she taught me how to gently form a loaf of bread.  What a very special moment in my life.  One of the things I love about making bread is its simplicity — just a handful of ingredients — flour, yeast, salt and water and you have good bread.

I like to have a fresh loaf of bread around the house to use for mealtime.  A good piece of bread for dipping is always a good idea to enjoy that last bit of sauce in a good bowl of pasta, stew, or to enjoy with something delicious like a good hummus or dip.

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Ingredients

3 cups bread flour + more for dusting

2 teaspoons yeast

2 teaspoons kosher salt

2 cups of warm water

1 tablespoon fresh rosemary, minced

olive oil for bowl

(Makes 1 Loaf)

To Prepare:

1. In a stand mixer or large bowl, add flour, yeast, and salt.  Mix on low until combined, about 1 minute.
2. Slowly add water and combine on low speed, or with your hands until dough begins to form a sticky ball.
3. Add rosemary and continue to mix until combined.  It doesn’t need to be perfect.
4. Place in an oiled bowl and cover with plastic wrap or a lid.  Place in a warm place (I use my microwave).  Let proof for 3 hours, or doubled in size.
5. Preheat oven to 450 degrees.  Place Dutch oven in oven.
6. Place dough on a floured surface.  Fold all corners together to form a ball and then form into a round loaf (see video).
7. Place loaf on a piece of parchment and put in Dutch oven, then cover to bake for 20 mintues.  Reduce heat to 425 degrees and remove lid and continue to bake for 25 mintues.
8. Remove bread from oven and pot.  Let rest on a rack until completely cool before slicing, about 2 hours.  Enjoy!