Let’s dough this, you knead this in your life! Slice up a little bit of heaven with this fresh homemade rosemary bread! So fragrant and completely mouth-watering; this recipe bakes up a golden-brown outside and soft, warm, fragrant inside! There is something about making your own fresh bread that brings such a sense of satisfaction and accomplishment. Whether you’re baking up a fresh batch for the holidays or carving out some time on a weekend, try for yourself the joy of baking your own fresh loaves.
Below makes two loaves.
What you will need:
- 1 packet active dry yeast
- 1 tbsp. white sugar
- 1 tbsp. salt
- 2 cups warm water; not over 110°F
- 1 – 1.5 tbsp. fresh rosemary leaves; roughly chopped
- 5 1/2 cups all-purpose flour
- flour for dusting
Prep time: 20 minutes ◊ Rest time: 2 hours ◊ Cook time: 35 minutes
- In a large bowl, add the yeast, sugar, salt, rosemary and water. Stir and let rest until the yeast has dissolved.
- Gradually add the flour, one cup at a time to the liquid and using a wooden spoon mix thoroughly. (Tip: Once you reach your 5th cup of flour, you may need to switch to kneading the remaining flour in with your hands.) Once majority of the flour has been incorproated, turn the dough out onto a lightly floured surface to knead. Kneading is a messy job, but don’t give up! Tip: rub your hands together vigorously to remove dough from your hands and fingers!
- Kneading: Fold the farthest side of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking.
- Let the dough rest briefly while you scrape out the mixing bowl with your wooden spoon, then brush the insides of the bowl with a few drops of olive oil. Knead the dough again for 2 to 3 minutes. The dough should feel silky smooth.
- Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep at room temperature until the dough doubles in size; about 1.5 – 2 hours.
- Once the dough has risen, transfer to a cutting board and punch down the dough with your fist a few times to remove any air bubbles. Cut the dough in half and shape into two round loaves. (Tip: have the smoothest side of your loaf facing upwards). Place the loaves on a parchment lined baking sheet and sprinkle tops with flour. Let the loaves rest for 5 minutes.
- Lightly slash the tops of the loaves 3 times diagonally (not too deep) and brush them with cold water.
- Fill an aluminum roasting pan 1 inch deep with boiling water, and place on the bottom rack of your oven. Slide loaves into a cold oven, then bake at 400°F for 35 minutes, until the loaves are golden brown and they sound hollow when tapped.
- Transfer loves to a wire rack and let cool for 30 minutes before slicing into them. Store in ziplock bags for up to 4 days or freeze for later!