Fresh Homemade Rosemary Bread


No bread maker? No problem! This recipe may take a little bit of time but you and your loved ones are sure to love it! Time is something most of us have more of these days, so why not make some delicious warm bread. It takes about 2 hours to make therefore I kept this blog short and sweet! You’re welcome! And let’s be honest, you all just scrolled straight to the recipe anyways! I know I would!


  • 3 cups of aerated all purpose flour + extra flour for surface to form dough ball
  • 2 teaspoons of instant or RapidRise yeast
  • 1 teaspoon of salt
  • 1.5 cup of hot water
  • chopped rosemary (optional)
  • parchment paper (not wax paper)
  • cling wrap
  • 2 large bowls
  • 1 kitchen towel
  • a dutch oven with lid


  1. In a large bowl combine 3 cups of aerated flour, 2 teaspoons of yeast, 1 teaspoon of salt.
  2. Gradually stir 1.5 cup of hot water into the dry ingredients. Mix until it is well combined.
  3. Cover bowl with cling wrap and allow it to sit for 1 hour on the counter at room temperature.
  4. Before the 1 hour is up at around roughly 40 minutes, take dutch oven with the lid on and place in cold oven. Preheat oven to 450 and allow the pot to warm while in the oven.
  5. Line second bowl with parchment paper and set aside.
  6. Lightly flour surface and scrape out dough after it has rested for 1 hour. Sprinkle the dough with a little bit of flour. ***Should you want to add your chopped rosemary this is your time. Note- I did not measure my rosemary I added until I thought it was enough (personal preference)*** fold dough over 10-12 times into a shape of a ball. Make sure not to overwork your dough.
  7. Place dough ball in the bowl with the parchment paper and cover with towel. Sit for 15 minutes.
  8. After 15 minutes of rest, carefully pull the hot pot from oven. Grab the parchment paper with the dough ball and transfer into the hot pot. Cover and bake for 30 minutes.
  9. After 30 minutes remove lid and parchment paper- obviously use oven mitts. Return the baked bread back to the hot dutch oven, keeping the lid off, and place back in the oven for another 10-15 minutes of baking.
  10. Allow bread to cool for at least 15 minutes before slicing.

I made some roasted garlic and herb olive oil to dip our bread in which was bursting with even more flavor. However, we even just spread some butter on a warm slice to try and that too was divine. The bread turned out with a nice crunchy crust and a soft warm center. There is something soothing to the soul about warm homemade bread. I plan on making another loaf to use during our communion service at home since we are on “lock down” for Easter weekend.

Enjoy it! My family sure did!

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