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Quick and Easy Garlic and Rosemary Bread
Quick and Easy Garlic and Rosemary Bread is my new favorite recipe. Fall is almost here, which means soup season in my household, and that is the most perfect time to start baking more bread.
This recipe is incredibly easy, and anyone of any skill level can make a tasty and impressive bread with this recipe.
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Have you tried making this Quick and Easy Garlic and Rosemary Bread yet? Come on in and let me tell you about it!
Quick and Easy Garlic and Rosemary Bread Ingredients
Flour, 3 cups
Sugar, 1 ½ teaspoons
Salt, 2 teaspoons
Quick Yeast, 1 packet or 2 ½ teaspoons
Water, warm, 1 ⅓ cup
Rosemary, fresh, 2 large sprigs, or enough to suit your taste, finely diced
Garlic cloves, fresh, 4 cloves, diced
Quick and Easy Garlic and Rosemary Bread Directions
Note this will be ugly, sticky, and just a hot mess in general. That’s just fine. Don’t worry.
At this point, pull it out with your hands and press it into a ball. If you have dry scraggly pieces of flour and dough still, add in a small amount of water. I start with a teaspoon and add until it all sticks together. You don’t want it super wet, but it should all stick together, with no extra pieces trying to escape the dough ball.
Cover the mixing bowl with a towel and let it rise for 60 minutes. I was already turning my oven on to make dinner, so I simply set the bowl on the burner where the vent is. You want it in a warm place, if possible to give it the best chance to rise correctly.
Lay out a piece of parchment paper and dust it with flour. Transfer the dough ball from the mixing bowl to the paper to shape it. This is super simple, and you can’t screw it up. You just want to fold it a couple of times until you have a nice round shape that looks like a ball.
Place it smooth side up and cover it with a towel again to rise for another 20 minutes.
Preheat the oven to 450 degrees, and put the empty dutch oven in and let it heat up with the oven for a few minutes. Leave the lid off at this point.
While the bread is on the parchment paper, score it to let the steam escape while it is baking. You can do a simple slash down the center, do it like I did with several cuts, or create a design with it if you’re feeling creative. You can do it any way you want, and there is no right or wrong way to do it.
Remove the dutch oven from the oven once it has come up to temperature. My oven was already hot, so I just stuck it in for 10 minutes.
Once the dutch oven is hot, out of the oven, and the bread is scored, it is time to put the bread in. I just picked up the parchment paper and placed it with the bread on it inside the dutch oven.
Cover with the lid and return it to the oven and bake for 30 minutes. When it is done, it will still be pale. Remove the lid and return to the oven for another 10 minutes, or until it has reached the golden brown color you desire.
Remove from the oven and lift the bread out of the dutch oven using the parchment paper. The paper makes transferring the bread in and out of the dutch oven super easy and mess-free.
Transfer it to a cooling rack and allow it to cool for at least 30 minutes before slicing.
There is nothing left to do now but serve and enjoy it!
I served my first batch with balsamic and olive oil for dipping, which was absolutely amazing. My husband and I ate half the loaf right there.
When mixing the dough, if it feels too dry, add in a teaspoon of water at a time until you get the desired consistency and it all sticks together.
You can use more or less rosemary and garlic, if you want to. There is no real right or wrong way to go about making this read. I diced my rosemary up and added it somewhat slowly, until I felt like it would be somewhat evenly distributed throughout the entire bread.
Once you remove the lid, you can brush with some butter or olive oil, salt, or anything else that you want before returning it to the oven.
I must admit that I’ve never considered baking bread in my dutch oven before. I mainly use it for soups, stew, and pot roast, because it has so much space and a lid. Now I’ll definitely be using it more often to bake bread, because it doesn’t dry the bread out because of the steam and using the lid.
Why I Love This Recipe
This recipe does not require any kneading, and I love that! It is so simple and hassle-free. If I had known that making bread was this easy, I would have started doing it sooooo much sooner.
This is a recipe that anyone of any skill level can make at home. It isn’t complicated, and you really can’t screw it up. Bread making has always seemed like such a complicated and daunting task, even for me, as someone who loves being in the kitchen and trying new things.
The smell of this bread, even just proofing it, is intoxicating. Once it is baking, it gets even better. The smell made me so impatient for it to be done.
My husband has been raving about it ever since I made it, and told me I could make bread every day if I wanted to. He volunteered to go back to the store and buy me an entire box of quick rising yeast so I could make more and try other versions of this recipe. I think I have a hit!
Making bread from scratch instead of buying it in the store is something that makes both the homemaker and the prepper in me very, very happy. Because I know what is going into my food, but also fresh bread is just incredible. I rarely buy bread because it goes to waste. With this recipe, I can bake it and know it will be eaten in two days, at the most.
It is also a huge confidence booster to be able to make something this delicious and have my husband rave about how good it is. Baking it myself is also cheaper and more budget-friendly than buying it in the store, and I love that.
Have you tried making this Quick and Easy Garlic and Rosemary Bread yourself yet? Do you enjoy making homemade bread, or are you a novice bread maker? What is your favorite type of bread? Let me know your thoughts in the comments!
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