I don’t know about you but one of my most favorite things is fresh baked bread. It is not something I get to have very often, but when I do I love it! So when I came across a recipe for Rosemary Bread I knew I had to try it.
How yummy does this look? Fresh Rosemary and kosher salt with olive oil. Amazing!
Here is the recipe for you to try this out yourself.
Homemade Rosemary Bread
3 c. all purpose flour
1 ¾ tsp kosher salt
1 tsp instant yeast
2 tsp sugar (I used Brown sugar blend from Splenda)
1 ½ c water
1 tbs evoo
2 tbs fresh rosemary
Mix flour, salt, yeast, and sugar by hand.
Add water, evoo, and rosemary. Continue to mix by hand until the dough is evenly mixed together. You do not want it to wet or to dry. I added my water a little at a time until I got the perfect consistency.
Leave out on the counter covered in plastic wrap overnight. (You can leave it from 4-18 hours)
When you are ready to cook preheat your oven to 450 degrees. Next take two cast iron skillets or a cast iron Dutch oven and evenly coat with oil and let it warm up in the oven for 30 minutes.
Next punch the dough down one time, cover your counter with enough flour to work your dough, and pour the dough out onto the flour. Work the dough into a ball, do not over work your dough. Brush the dough with olive oil and place in your cast iron dutch oven or skillet. If you have to use the two skillet method like I did take the second skillet and turn it upside down over the dough to form a lid. Bake covered for 15 minutes and then uncovered for 15 minutes.
Lastly take out the break, let it cool on a cooling rack, and then enjoy! It goes well with tomato soup, crock pot 15 bean soup (that is what I had it with), and is great for sandwiches. Also, this is a great way to save money. Fresh bread from a bakery is amazing but sometimes we just do not have the money to spend on that.