Dutch oven Rosemary Bread

by thecurrytheory

Hello dear viewers,

I know this is a hard time for all of us with the coronavirus spread across the globe but let’s make the best of our time together with our families. I just learned a new bread recipe that I would love to share with you all. It just might make your day brighter because this bread recipe isn’t time-consuming like some other bread recipes I know, they take over 4-6 hrs for a nice loaf of bread, this wasn’t a lot of preparation and it was ready by dinner time. I assure you it is pretty easy and delicious. I always loved cooking but baking has been my new passion, thanks to my mother in law who introduced me to the limitless world of baking homemade goodies.

Dutch oven Rosemary Bread

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 cups of unbleached flour
  • 2 tablespoons of Olive oil
  • 1 teaspoon of dried Rosemary
  • 1 pack of rapid rise yeast
  • 1 teaspoon baking powder
  • 2 cups of warm water (not hot) about 110 degrees
  • 2 tablespoons of granulated sugar( or brown sugar)
  • 1 1/2 teaspoons of salt


  1. In a large bowl start by adding the dry ingredients together and use a tablespoon size spoon to mix it well (flour, salt, sugar, yeast, and rosemary )

  2. Then add in the olive oil to the center of the flour mixture and mix by spoon.

  3. Then add the warm water little by little as you mix all of it slowly by a spoon (I know it sounds too easy to stir with the spoon but it actually works great (my grandmother’s tip)).

  4. Once the flour is kneaded, use any extra flour to roll it into a soft round shaped ball and set it aside covered with a plastic seal and a towel on top and then the lid. This is to ensure that the seal is tight and no air passes through.

  5. Keep it outside or in a warm place for about an hr to rise. (you can let it rise for even 2 hrs if you have the time, I was short on time but still, it worked)

  6. Once the bread is done rising in the bowl, take it out on a floured board and reshape it to a nice sphere. Put a parchment paper in the same bowl and put back the dough in the paper to rise for another 30-40 mins covered with a lid in a warm place.

  7. Simultaneously, start to Preheat the oven to 450F, place the dutch oven inside the oven as its Preheating. (Please put the whole Dutch pot with the lid inside the oven) make sure the lid is also oven-proof. It should take about 40 mins to Preheat the oven to 450F.

  8. Once the oven is heated and the pot is hot, take it out and place it on an oven mat add in the dough with the parchment paper to the hot preheated dutch pot.

  9. Brush the top with some butter and then cover the dough with the lid and let it bake at 450F for 30 mins

  10. After the 30 mins take the dutch oven out and see the bread almost fully baked.

  11.  Take the top lid off and let it bake for another 10 mins. (although in the video I said I would bake it for another 30 mins but I didn’t as the bread was getting too brown). I think 5-10 mins was enough time for it to be a nice brown color. Soft on the inside and crusty on the outside.

You may also like

Leave a Comment