No Yeast Rosemary BREAD🍞🌿

by Thursday, April 16, 2020

An old recipe with a little twist.

This past Easter weekend I was inspired when I trimmed my rosemary plant. Shamelessly, I have also been inspired by all of the fun “quarantine” bread posts I’ve seen around social media lately. I figured I’d throw my Tabbalicious  apron into the ring. I found a base recipe for a no yeast bread after I discovered I was out, and with a few additions and alterations this skillet bread was the result.

Don’t be intimidated by the act of baking bread, if you have these ingredients you will be successful. In just a few steps you can create an impressive asset to any meal. Try this recipe this weekend.

What you need

  • 2.5 cups Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 2 tbsp fresh Rosemary
  • 2 tsp Coarse salt
  • 1 1/3 cups Milk

*Olive oil

What to do

  1. Heat the oven to 375°F. Place a clean baking stone (heavy baking sheet) or large cast iron skillet in the oven to heat.
  2. Chop the rosemary into fine bits. Leaving a few springs to use as top garnish if desired.
  3. In a large mixing bowl, mix the dry ingredients well.
  4. Stir in the milk and mix with a wooden or rubber spoon until flour forms into dough.
  5. Dump the dough out onto a floured flat surface and knead until the dough has a uniform consistency.
  6. Shape the dough into a round flattened disc about an inch and a half thick.
  7. Deeply score the top with an X (about halfway down). This is important! Make sure the dough is flattened, as it won’t cook in the middle.
  8. Carefully remove heated sheet / skillet from the oven and coat lightly with Olive Oil (or butter) Bake for about 35 minutes until pale brown. *At 30 minutes I lightly coated the top with olive oil to brown.
  9. Remove from oven and sprinkle coarse salt.

Try & Share #therobertashow


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