Sea Salt & Rosemary Easy Bread

Warm and cozy feelings are heading your way!

Sea Salt & Rosemary Easy Bread

Here in the Midwest we are finally getting some snow! I am one of those crazy people who actually LOVE snow. After suffering my college years complaining about snow, I finally got myself a warm winter jacket, warm hat, and knit myself a cozy scarf.

Finally being prepared for the cold weather changed my perspective completely! I now look forward to those cozy nights in watching the snowfall outside!

On those cold wintery nights, I love to prepare soups! Nothing pairs better with soup than homemade bread! My favorite bread is this Sea Salt & Rosemary Easy Bread! I first tried this bread at my friend’s house and just had to try making it myself!

It is adapted from a recipe out of the Betty Crocker Cookbook. Bread can be so intimidating but don’t let it scare you away from trying this recipe! I know you can do it!

For a bit of confidence that your bread will turn out as yummy as our pictures look… as the directions state, start by activating your yeast. You activate the yeast by mixing it with sugar and warm water. You want to see bubbly foam at the top to know your yeast is good! If your yeast becomes frothy… move forward with confidence!!

Your bread will be delicious! I hope this recipe warms your home this winter season!

Let me know what soups you pair it with!

Till next time,

Megan

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Print Recipe

Sea Salt & Rosemary Easy Bread

A perfect side to soup or stew!

Prep Time1 hour hr 35 minutes mins

Cook Time20 minutes mins

Course: dinner, lunch, Side Dish

Cuisine: American, Italian

Keyword: Bread, fresh bread, homemade bread

Servings: 2 Loaves

Cost: 7

Equipment

• Mixer with dough hook and large bowl
• Small bowl
• Baking sheet

Ingredients

In Separate Bowl

• 4 1/2 tsp yeast
• 2 tsp sugar
• 2 cups warm water (115°)

In Mixer

• 4 1/2 cups flour
• 1 1/2 tsp salt
• 3 1/2 tbsp olive oil
• sea salt
• rosemary

Instructions

• Combine and let get foamy. About 5 minutes.
• Add remaining ingredients.
• Use dough hook and get it well combined. (Add flour if needed)
• Knead with dough hook for 5 minutes.
• Put in oiled bowl and let rise for 1 hour.
• Punch down.
• Divid into 2 loaves. Shape. Cut slits.
• Let rise another 20 minutes.
• Brush with egg. Sprinkle salt and rosemary.
• Bake at 425° for 20 minutes.

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