fresh rosemary homemade bread

oh my. yes this is another food post. i guess i am appreciating food more now that i can’t have whatever i want in whatever quantities i want whenever i want it. did you follow. good. i knew you would. i follow a blog called the pioneer woman. you can click here to see all her goodness. i got this recipe from there and tweaked it a bit due to my gluten free-ness.

i am making my first loaf right now. if i could share the smells coming from my kitchen i would and your mouths would water. i chopped fresh rosemary from our garden and the aroma is delicious! this loaf is for my mother in law. tomorrow she is hosting us at the farm and i thought a fresh loaf of bread would be a nice thank you for hosting us. we sure do love it there.

so here is what ya do …

20 oz. of bread flour (all purpose is okay, too) – about 4 cups. – i obviously substituted a gluten free bread flour. thank you pamela’s!
8 oz. of water (or 1 cup.)
4 oz. melted butter with chopped herbs of choice. we used rosemary.
2 teaspoons salt
1 teaspoon active or instant yeast. (if active, it would be best to sprinkle yeast over the water to let it start to work before mixing it in)

i combined these ingredients all together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer). i mixed them together for about 10 minutes or so until I could successfully achieve a windowpane with the dough. this is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. if you can do this without it tearing, it’s ready.

once this elasticity has been achieved, the dough can sit out with plastic wrap over it for 1-4 hours to double in size. after it’s gotten bigger, it should be kneaded for a minute or two so that the yeast can redistribute.

Preheat oven to 450 degrees.

place in cast iron dutch oven. drizzle olive oil in bottom and on top of bread. cut a large ‘X’ into the surface of the bread dough so it can bloom!

bake inside a covered cast iron pan after coating the rounded dough with olive oil and sprinkling with kosher salt. bake for 30 minutes with the lid on, then remove lid to finish it off for another 15 to 30 minutes.

thanks to the pioneer woman for sharing this amazingly simple and easy recipe. share with me if you make this.


Sounds great. I'll have to give it a try (and the chicken dish too). Thanks for sharing.


that is just beautiful and i bet it was yummy.