Fresh baked bread is one of those smells that can invoke a memory instantly. Whether it be baking with your mom or grandparents as a child, a hometown bakery, or even a vacation. One bite and you are instantly transported back to that wonderful place. Mmmm.

I know making bread can be intimidating especially getting the right yeast temperature down and the laborious kneading/ rising of the dough. However, I mean when I say, that this is the easiest bread to make without sacrificing taste and texture. We will barely do any kneading and only one rise. You will be surprised just how simple and DELICIOUS this recipe is!

For a fun Fall time update I will show you another way to shape it with some simple kitchen string. If you want the traditional loaf style, just skip to the instructions below.

Pumpkin shaped…

After the bread has risen, place parchment paper on a baking sheet and dust with flour.

Now cut long strips of kitchen string and lay them out like pictured.

If you look closely, you can see I have 4 pieces of string laid out, in a pizza cutting shape. Just make sure the middle pieces meet up.

Slide the dough out onto the baking sheet, placing it onto the center string and simply tie the pieces together, one string at a time, meeting in the middle.

As you see you will pull a bit to leave the indentation or shape of a pumpkin but not too much. Just like pictured.

Next step is to snip the excess string, sprinkle with flour, and bake following the directions below.

After the bread is finished baking, let it cool a bit and then you can remove the string.

Slice and serve!

Fun and easy too.

Let’s get started!

Print Recipe

The Easiest Roasted Garlic and Herb French Bread

3 minutes of kneading is all you need to create this fantastic and delicious bread!

Prep Time10

Cook Time35

Rise Time2

Total Time2 45

Course: Bread

Cuisine: American, French

Keyword: baking, bread making, easy bread recipes, french bread, fresh bread, garlic bread, homemade bread, quick bread, roasted garlic

Ingredients

2 1/3 cups All-purpose flour plus extra
1/2 tsp sea salt
1 tsp Active dry yeast Must be active
3/4 cup hot/warm water
4 cloves garlic sliced, thick slices
2 fresh rosemary sprigs, minced or 1 tsp of dry rosemary
1 1/2 tsp olive oil plus more for drizzling

Instructions

In a large bowl add the flour, salt, garlic, and rosemary,
Now in a small bowl mix the yeast and warm water ( we want the temp to be at least 110°) Stir until combined and let it set for about 6 minutes. It should begin to froth. If it does not froth the water was not hot enough. Try again.
Now add the yeast mix to the flour and the oil. Stir together.
Once the flour is mostly wet, its time to get in with your hands and start mixing/kneading into a ball.
Rolling the dough around the bowl to pick up all the flour/mix.
Knead for about 3 minutes or until it starts to get smooth.
Form into a ball and drizzle with oil.
If you live in a warm area or its a hot day you can leave the dough to rise on the counter in warm spot with a damp towel covering until it doubles in size.
If not here is a little trick to get it to a healthy rise.
Turn the warm/hold setting on the oven for about a minute and turn off. Now wet and ring out a tea towel. Lay over the bowl and set in the oven for 2 hours.
After 2 hours check the dough. It should have doubled in size.
Now if you look close at the picture you will see all the little air bubbles...
We are going to try and not disturb them as much as possible so we can get that airy bread with a crunchy crust that we are craving.
At this point heat the oven to 400°
Now on a baking sheet, line with parchment paper and sprinkle on some flour.
Tilt the bowl with the dough and carefully slide it onto the baking sheet.
Gently start patting and forming the dough into a long loaf.
It doesn't have to be perfect, just do the best you can to make it taper down at the ends. (if you want to try the pumpkin shape read above how to create)
Sprinkle with a bit of flour on top.
If you want to keep the dough round you can do that as well.
Pop into the oven for 15 minutes. Then reduce the oven to 350° and continue cooking for 20- 30 minutes.
If you are keeping in a round or pumpkin shape you will want to cook for 30 minutes.
As much as I know you want to bite right in, let the bread rest for 5-10 minutes.
Slice her open and enjoy with olive oil and balsamic vinegar dip, spread some butter on it, or jam, or even use it to slop up some pasta!
Sometimes I like to sprinkle immediately out of the oven with a little oil and add a little more sea salt to the crust. Feel free to play with it and decide what is the favorite for you!
ENJOY!