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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.
简单至极
食谱怎么会被贴上“可笑的简单”的标签？好吧，在这里的咖啡馆，它必须有一定的特点，以赢得声誉的标签：
- A recipe that takes minimal effort and time to put together. (Resting or chilling time is not taken into consideration.)
- 这也是一个产生神话般的结果，即结果“似乎”花了很多时间，人才，能力和/或努力工作。
- 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.)
这种简单得可笑的迷迭香面包使所有的盒子都滴答作响。搅拌面团所需时间不到5分钟；只需将面粉、盐、酵母和水混合即可——水没有特殊温度，酵母也不用担心。把混合物搅拌均匀，盖上盖子睡觉。到了早上，它就会升得很好，一切都会好起来的。
为了使面团成型，把它放在撒了面粉的表面上揉一两分钟，直到面团不再粘。然后把它们做成2或3个圆球，放在平底锅上。在面包上刷上黄油，撒上海盐和新鲜迷迭香。把平底锅放在热烘箱里，等待天香。当你把面包从烤箱里拿出来的时候，擦去嘴上的口水。就这样！明白我的意思吗？容易的。简直太容易了。
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。
这种可笑的简单迷迭香面包不同于通心粉烤面包，然而，在它更质朴和工匠。但它确实有同样的美味与迷迭香和海盐一流的风格。它的外部更脆，内部更耐嚼。
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.
早晨，当厨房里弥漫着令人惊叹的香味时，你一定会为自己的旅行感到高兴。谁知道呢？你可能只是有人愿意放弃甜点（真的吗？）再吃一片这种难以置信的简单迷迭香面包！
咖啡馆制作这种简单得可笑的迷迭香面包的小贴士
- 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。
- 如果是晚餐的话，我喜欢把这个简单得可笑的迷迭香面包放回烤箱，把面包皮弄得又香又脆。在350˚F下大约10分钟就可以了！yaboPT电子
- 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.
- 这道菜我喜欢用新鲜的迷迭香，但如果你手头拮据，可以用干迷迭香。
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
- 2茶匙粗盐7克
- 1茶匙active dry yeast传统（2g）
- 1汤匙新鲜的迷迭香切碎
- 2杯子room temperature tap water439g
- 1汤匙溶化奶油
- 1茶匙片状海盐for topping
- 2茶匙鲜迷迭香切碎for topping
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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.
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用塑料薄膜包住碗，在室温下放置一整夜或最多12小时。
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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.
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在工作面上撒上1/4杯面粉。把面团倒在撒了面粉的面上，转几圈，涂上面粉。我喜欢用长凳或面包师的刮刀。把面团揉一分钟，根据需要在工作面上多加些面粉。
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把面团分成2或3等份，把面团的每一块都放在面粉里。（台式刮刀也很适合切面团）。
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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.
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Brush each loaf all over with melted butter. Sprinkle generously with rosemary and sea salt.
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Preheat oven to 425˚F. Allow bread to rise for about 20 minutes while oven is preheating.
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把锅移到烤箱里。烤23-28分钟或直到金黄。把面包放在冷却架上完全冷却。
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如果提前制作，从烤箱中取出时呈淡金黄色（约3-4分钟）。完全冷却，然后冷冻在烤盘上。冷冻后，将每个面包转移到一个大的拉链袋中，yaboPT电子并储存在冰箱中。
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食用时，让面包解冻，然后在350˚F下加热8-10分钟或直到呈金黄色。。
See Café Tips above in most for more detailed instructions.
再保险cipe adapted from theseUnbelievably Easy Artisan Rolls改编自Alexandra Cooks.
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莎伦·麦德森说
请将树莓蓝莓果酱上显示的标签以PDF格式发送给我们。非常感谢。
Chris Scheuer说
嗨，莎伦，我想你是说女王果酱。我现在就发PDF。
瑞秋说
Oh my! This was my first attempt at any bread – so easy and so delicious!!
Chris Scheuer说
That’s awesome, Rachael! Thanks for taking the time to share your results!
基利说
I never, ever comment on recipes but this is hands down the BEST bread recipe! So easy and turns out perfect every time. I made 6 loaves and froze them before baking for a big family dinner and everyone asked me for the recipe after!
Chris Scheuer说
That’s so awesome, Kiley! You are a prolific baker! I’m so happy everyone enjoyed this. Thanks so much for taking the time to share your results!
Sunami说
非常感谢你的食谱和所有的提示。这是我第一次用干酵母烤面包，结果很完美。所有的提示和指针都非常有用，特别是对于像我这样刚刚起步的人。
Chris Scheuer说
耶！很高兴你吃了这个面包，Sunami
肯塔基州说
这个食谱我试了两次。我发现面团很湿，很难揉成团。我甚至第二次把水减到400克。还是很湿。我喜欢面包，但因为我要加这么多面粉，所以面包皮很硬。有什么问题吗？请告知。
Chris Scheuer说
嗨，这是湿面团。你使用的面粉品牌和/或你的测量技术都可以发挥作用。试着在面团上涂上面粉，并尽可能少地加入。它不会像一些面包食谱那样是一团结实的面团。它往往会有一点崩溃，但当你把它放入热烘箱，魔术发生了！
安东尼·拉奇福德说
嗨，谢谢你的网站。
I’m new to baking bread but I’m going to try this, I’ve got a levain going for sourdough that will replace the yeast as I can’t get dried yeast because of the pandemic (everyone is making their own bread), but my question is can I use loaf tins instead of a tray?
谢谢您
Chris Scheuer说
Hi Anthony, you could definitely make this bread in a tin! Wishing you success!
桑德拉说
This will be my new go-to! AMAZING and so easy! Thank you!
Chris Scheuer说
Thanks so much, Sondra, for sharing your results. I’m so happy you enjoyed this recipe!
Polly说
Thanks for the tips Chris! I will try it again this weekend
Polly说
Thanks for sharing this recipe Chris. The bread tasted great specially when warm but, it turned out a little dense. I used all purpose flour instead of bread flour and I let the dough rise for 11 hrs. Please suggest how I could make it less dense. Thanks!
Chris Scheuer说
Hi Polly, try using bread flour and don’t cut it till it’s completely cooled. You also may want to use just as little extra flour as possible when shaping the loaves.
Mary说
I’m loving this one! I like everything about it. Thanks for sharing.
黛布说
我可以在这个食谱上用速起酵母吗？
If so, what changes to the recipe would you suggest?
Chris Scheuer说
Hi Deb, I haven’t tried quick-rise yeast with this recipe so I can’t say for sure. Since it’s a long rise it may be better to stick with the dry active yeast.