This Ridiculously Easy Rosemary Bread definitely earns its ridiculously easy name but, even better… it’s ridiculously delicious!
When my husband (who has an award-winning sweet tooth) says that he could eat more bread instead of dessert, you know it’s a huge hit. And when that bread happens to be this Ridiculously Easy Rosemary Bread that takes 5 minutes to prep, 10 minutes to shape and looks like it comes from an artisan bakery, it kind of makes you feel you’ve won the lottery!
I was going to call this recipe Easy Rosemary Sea Salt Bread instead of Ridiculously Easy Rosemary Bread, as it has a delightful topping of flaky sea salt along with the rosemary. But it’s so easy to make that I knew it had to be placed into my简单至极Series.
- A recipe that takes minimal effort and time to put together. (Resting or chilling time is not taken into consideration.)
- Ridiculously easy recipes have to work well on those busy days when time is short and expectations are high.
- And lastly, ridiculously easy recipes are perfect for entertaining, mostly because of the first two characteristics. They take the stress out of dinner parties and gatherings of families and/or friends and allow you more time to enjoy your guests (but really, are super simple, something anyone can do. Shhhh! We’ll keep that our secret.)
这个食谱是根据我的食谱改编的Unbelievably Easy Artisan Rollsrecipe. I’ve had so many comments and emails from readers who love those rolls that I decided another recipe needed to evolve. I’ve always loved the little rosemary loaves they serve atMacaroni Grill,所以我选择了调整配方。
You probably have everything you need to make this Ridiculously Easy Rosemary Bread other than fresh rosemary. If you don’t have the rosemary in your fridge or garden, run out and get some before you go to bed. Once you’re home, it will only take 5 minutes before you go night-night to stir together this dough.
- This recipe calls for bread flour. Bread flour has a higher protein content than all-purpose, usually 11-13%. It gives bread a slightly higher rise and a bit more chewiness. Honestly, I’ve used both and there’s not a ton of difference in the results. So if you have bread flour, go ahead and use it, but you’ll also have delicious bread using all-purpose flour.
- The dough can be divided into 2 or 3 portions, depending on how large you want the loaves to be. If I’m using them for a dinner bread, I like to make 3 loaves. For sandwiches, a little larger loaf is nice so I make two loaves.
- This dough is fairly wet and sticky right out of the bowl. Be sure to use plenty of flour on the work surface.A baker’s scraper or dough scraper把面团翻过来，涂上面粉，这样就不那么粘了。
- It’s important to have a good bread knife when cutting artisan breads like this Ridiculously Easy Rosemary Bread. In contrast to a good chef’s knife, a bread knife has to be replaced every 3-4 years, depending on how much you use it. They just don’t stay sharp and can’t be sharpened like other knives. So it’s not worth spending a lot of money on a bread knife. The good thing is that good quality bread knives can be purchased for between fifteen and twenty dollars, way less than a good quality chef’s knife! I have thisDexter-Russel breadknife还有这个Tojiro Bread Slicer我对他们俩都很满意。
- Before baking, be sure to thoroughly cover the surface of the loaves with butter. If you miss spots the color of the finished loaves will be spotty.
This Ridiculously Easy Rosemary Bread definitely earns its ridiculously easy name but, even better... it's ridiculously delicious!
- 4杯子bread flour512g plus extra for shaping
- 1茶匙active dry yeast传统（2g）
- 2杯子room temperature tap water439g
- 1茶匙片状海盐for topping
- 2茶匙鲜迷迭香切碎for topping
In a medium-large bowl, whisk together the bread flour, salt, yeast and rosemary. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be.
The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425ºF.
Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Place loaves on prepared pan, smooth side up. If the dough is sticky as you’re shaping, just roll the piece in more of the flour.
Brush each loaf all over with melted butter. Sprinkle generously with rosemary and sea salt.
Preheat oven to 425˚F. Allow bread to rise for about 20 minutes while oven is preheating.
See Café Tips above in most for more detailed instructions.
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