Homemade Rosemary Bread {Baking Endeavors}

Over the weekend, I made Olive Oil Rosemary No Knead Bread in my Instant Pot and stove. What prompted this creation was 1. I am working on expanding my baking skills, 2. My Family LOVES fresh bread ( who doesn’t?), and 3. I was gifted a very large amount of Rosemary from a fellow gardener ( happy blessing!).

I chose this bread recipe because it used my Instant Pot which cuts down tremendously the amount of time needed for the bread dough to rise. This bread would have taken 16+ plus hours without the Instant Pot. Mind you I did have to wait 10 minutes for the yeast to be ready and there was the additional 30 minutes of rising before it went into the Oven on the counter for 40 more minutes. Time consuming? Yes, but much quicker than traditionally waiting that 16+ hours.

The Suntake Herb stripper and blade made fast work of removing the Rosemary bits from the long woody stems. I have used a number of herb stripping aids and this one is by far one of the best! It has quickly proved to be an excellent aid in prepping herbs for cooking right away and for long term preparation for dehydrating.

For the baking part of the bread, I used my Lodge 5 Quart Cast Iron Dutch Oven. I had only made chilis, stews and fried up sides and main courses in it till now. It was the perfect aid in making this beautiful rounded bread. There are parts where you cook it for awhile with lid on and than the lid off. It did the job beautifully.

The verdict is that I will be making this bread again. We had it as a side with a Sunday Spaghetti Dinner. It had just the right amount of crispness on the outside and the softness on the inside. The rosemary was a lovely addition and it’s freshness really came through. Delicious!