Rosemary lemon bread is a delicious, savory bread that goes well with almost everything, and it’s great for sandwiches, too!
I have made no secret about the fact that it’s nearly impossible for me to bake a loaf of bread. I even have trouble making it in a bread machine. It always seems to over bake, making the crust too hard. It’s not for lack of planning or patience, either. I have taken my time, prepping and measuring all of my ingredients properly. Even with step by step instructions to use sitting in front of me, the breads never turn out.
I am just baking challenged!
Saturday night, when we got home from Bloomington, I decided to rip off the Band-Aid, so to speak. I was going to make a loaf of homemade bread, and it was going to turn out.
I already had this no-knead rosemary lemon bread recipe in mind.
The recipe is from Williams-Sonoma, and I believe they adapted it from one of Mark Bittman’s recipes. I read the recipe’s reviews to see if there was anything I should change. My newly purchased ingredients were lined up, just waiting to be used for this trial run. I tied my apron around my waist, confident that this would be the day for success.
This was the day that I would make homemade bread, loving it enough to share it with my family.
I followed the recipe instructions to the letter. It didn’t take all that many ingredients and it was very easy to assemble.
I did it! It was edible! Actually, it was more than edible, it was delightful! The rosemary combined with the lemon zest is scrumptious and satisfying. A good loaf for beginners to bake, and I’m sure it won’t be the last one I make.
Here are more photos of my successful bread baking:
There are a few important instructions for this recipe that you need to know, but frankly, I am too tired to type them out.
The Williams-Sonoma site has the no-knead rosemary lemon bread recipe, and those important details.