Food: Rosemary Bread

I found this bread recipe via Pinterest over at Make and Takes. I was a little skeptical at first since it looked so incredibly easy to make. Wow, was I wrong. This bread is fabulous. Ok fabulous doesn't even describe it ;) Which is why there was only half of a loaf left by the time I was ready to take a picture (the other one and a half loaves had been eaten. Quickly.).  This is by far one of the easiest yeast breads I've ever made - it doesn't require kneading, just stirring all of the ingredients together and letting it rise, then forming two loaves and letting those rise, then baking. :) Simple as that. The best part is that it makes 2 loaves (from one packet of yeast!). So keep one and give one to a friend :)

Rosemary Bread - adapted slightly from Make and Takes

1 packet yeast

2 cups warm water

1 Tbsp. sugar

2 tsp. salt

4 cups flour

1-1/2 tsp. fresh rosemary, divided

2 Tbsp. butter, melted

Combine yeast, sugar and water in a measuring cup. Let stand for 5 minutes. In a large bowl, combine flour, salt and 1 tsp. fresh rosemary, whisk to combine. Add yeast and sugar mixture and stir to combine. I also used my hands at this point to make sure it was fully combined - do NOT knead.

Cover with a kitchen towel and let rise in a warm place (I put mine on the back burner of the stove, turn the oven on to warm for 5 minutes, then turn it off) for about an hour.

Divide dough into two equal mounds (I sprinkled a little bit of flour to make the dough easier to handle-- it's super sticky) onto a greased cookie sheet. Cover with kitchen towel and let rise again in a warm place for an hour.

Combine melted butter and half a teaspoon rosemary, brush onto each loaf.

Bake at 425 degrees for 10 minutes and then adjust oven temperature to 375 degrees and bake for 10-15 more minutes.