“How can a nation be called great if its bread tastes like kleenex?”
― Julia Child
I make this bread nearly every day. It’s so easy! Make sure you plan ahead. I usually make the dough around 6 pm to bake it by 6 am the next morning.
A few tips: mix all the dry ingredients, then add warm water—110 degrees is best! Allow 12 hours to proof. I place my dough in my great-grandmother’s cast iron skillet and secure the lid overnight.
With a bit of flour on your hands, roll the dough into a ball. Tuck the ends of the dough together tightly. When you have a cute little dough ball, place it in the middle of your cast iron skillet or dutch oven and place a lid on top. Allow thirty minutes to proof—Preheat oven to 450 degrees.
After thirty minutes:
- Slice an X at the top of your dough.
- Place the lid back and bake for an additional thirty minutes.
- After thirty minutes, remove the cover and bake for 15 more minutes.
*For sandwich bread, I omit rosemary and garlic.
If you have any questions, leave them in the comments below—happy bread-making!
Rosemary Garlic Bread
- 3 cups all-purpose unbleached King Arthur Flour
- 1 1/2 tsp salt
- 1/2 tsp dry instant yeast
- 2 TBSP fresh rosemary, finely chopped
- 2 TBSP garlic, minced
- 1 tsp ground pepper
- 1 1/2 cups warm water
Mix all dry ingredients together.
Add warm water.
Mix until ingredients are fully incorporated.
Cover with plastic wrap and let rest 6-12 hours (I let mine rest for 12 hours while I slept).
Preheat oven to 450F. Place your cast iron skillet in the oven as it preheats.
Pour rested dough onto well-floured surface. Form into ball. Allow to rest for another 30 minutes.
Cut an X on the top of the dough ball.
Bake covered (with lid or aluminium foil) for 25 minutes. Then uncover and bake for an additional 12-15 minutes or until the crust is golden brown.
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