So I meant to post this yesterday butttt instead I fell asleep. Sorry I’m lazy.
But yay for new recipe post! Yayyyyyy! (Please start cheering and make this less awkward.)
I’m currently out at our mountain house in Colorado. In case you missed it on Instagram, I made this bread the other night for a nice little dinner with my parents. So two things made this baking experience a little more interesting than usual: (1) my house is located at an altitude of about 8600 feet (baking can be quite tricky in altitude) and (2) my mother doesn’t own a loaf pan.
So I made a few adjustments and made this bread in a circular Pyrex (because why not). Keep reading for the full recipe and be sure to drop me a note if you decide to bake your own homemade rosemary bread and let me know how it turns out!
- 4 cups of all-purpose flour
- 3 teaspoons of salt
- 1 tablespoon of baking powder
- 1 tablespoon and 2 teaspoons of fresh rosemary, separated
- 1 tablespoon of active dry yeast
- 1 teaspoon of sugar
- 2 cups and 2 tablespoons of lukewarm water or milk, separated
- 2 tablespoons of olive oil (for greasing the pan)
In a large mixing bowl, combine the flour, salt, baking powder, and 1 tablespoon of fresh rosemary. Mix and set aside.
Place the active dry yeast and the sugar in a small cup. Add about 2 tablespoons of lukewarm water or milk and then mix to combine. Pour the yeast mixture into the flour mixture. Wait a few seconds before mixing to combine. Add the warm water (or milk), 1/2 cup at a time, until you reach the desired thickness (should be sticky, thicker than pancake batter but thinner than pizza dough).
Set the dough aside for 30 minutes to let rise. At 30 minutes, mix the dough with a wooden spoon (no need to kneed!) and set the dough aside for another 30 minutes to rise (I actually did this a total of three times because of the altitude, but twice is fine for sea-level). Preheat the oven to 400ºF (200ºC) and grease the loaf pan (or Pyrex in my case).
When the 30 minutes are up, transfer the dough to the baking pan and sprinkle the remaining rosemary (about 2 teaspoons) on top. Let rise for 10-15 minutes before placing the pan in the oven.
Bake the bread for about 40 minutes, or until the crust turns golden brown and a toothpick inserted into the center comes out clean (not required but I prefer my bread to be totally baked through). Let cool and enjoy!