I used to be terrified of making bread. The yeast, hoping the dough would rise, the time it took. Something has always stopped me from making bread in the past. Then earlier this year I made a king cake and all my fears disappeared. Since then, I have really enjoyed making my own bread although it still feels time consuming.
On our recent Aspen trip I made discovered this super yummy homemade rosemary bread recipe on Pinterest. I have to tell you, Pinterest is becoming my new favorite place for food inspiration. The bread was a hit and was quickly gobbled up with dinner!
homemade rosemary bread
Because I was not sure what the vacation house would have, I brought all of my ingredients with me. Turned out this was unnecessary and the house was not only amazing, but fully stocked. The ingredients were pre-measured out in bags for each step.
homemade rosemary bread
First, I let the sugar and yeast dissolve in warm water for about 10 minutes while I chopped up the rosemary.

Yep, all that beautiful rosemary!

Then I mixed it with the salt, rosemary, seasonings, olive oil, and flour.
homemade rosemary bread
I added the bread flour and kneaded the dough on the floured butcher block for about 5 minutes. It was pretty sticky. Once mixed, I let the bread rise for the first time in the bowl.
homemade rosemary bread
Then I punched it down, reformed it and placed it in the warm window to rise a second time. After baking for 20 minutes, it turned a beautiful shade of golden brown. It was absolutely terrific.
I can’t wait to make this again at a slightly lower altitude as it didn’t seem to rise as much as expected. However, it did not deter from the taste so I guess that’s what really matters. All of you bread experts care to weigh in? Do you think it was the altitude or something else? I’d love to know in the comments below. Maybe it wasn’t warm enough and I was in a hurry so I might have been a little impatient. See…that time consuming thing again.
Here is the recipe if you would like to make it yourself.
[yumprint-recipe id=’16’] 

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