This delicious bread recipe comes from Chris at the blog The Cafe Sucre Farine. I LOVE her blog, yummy recipes that are easy to follow and always turn out. She calls this bread, Ridiculously Easy Rosemary Bread because it only takes 5 minutes to prep and then after an 8 hour rise (or overnight, up to 12 hours), 10 minutes to shape and then in the oven for 25 minutes. Warm bread just in time for dinner. We had it last night with Eggplant Italian Sausage Gratin, which is also from her blog and today used the leftover bread for chicken salad sandwiches. I didn’t want to waste a single slice of this delicious bread so I sliced what was left and it’s in the freezer ready for when I need toast for breakfast or I’m thinking it will make great croutons for salads.
Check out Chis’s Ridiculously Easy Rosemary Bread recipe here, the Cafe Sucre Farine. She writes all you’ll need to know and there’s even a video to watch to be successful making this bread. I’ve always been a little afraid of yeast but with Chis’s great recipe and her advise I was thrilled with how well it turned out and will be making again and again!
*One more thing, Chris does mention this on the blog post but don’t be surprised how wet and sticky the dough is right out of the bowl. Just make sure you use plenty of flour on your work surface during the last step of kneading and shaping the dough into the two loafs. Also, when setting the loafs of the parchment covered cookie sheet, space them apart. I had put mine too close together and when they rose in the oven they stuck together. Not a big deal but giving them their space they will bake into a perfectly round loaf. Happy Baking!!