Go Back
+ servings
Print Recipe
No ratings yet

Rosemary Bread - Artisan Bread in 5 Minutes

This remarkable recipe makes four 1 pound loaves. No kneading required and will turn anyone into a bread baker. Adapted from Artisan Bread in Five Minutes by Jeff Hertzbert and Zoe Francois
Servings: 6


  • 3 cups lukewarm water
  • 1-1/2 tablespoons granulated yeast 1-1/2 packets
  • 1-1/2 tablespoons kosher or other coarse salt
  • 6-1/2 cups unsifted unbleached, all-purpose white flour,
 measured with the scoop-and-sweep method
  • 2 tablespoons sugar my addition, not in original recipe
  • 2 tablespoons finely chopped rosemary optional
  • Cornmeal for pizza peel


  • Mix in large bowl with a wooden spoon. Allow to sit for at least 2 hours.
  • Shape into loaves. Allow to rise for 40 minutes minimum.
  • Using plenty of flour, make slices into bread using a serrated knife.
  • This is when I brush away the flour and use egg white so bread bakes a golden brown.
  • Bake in hot oven in shelf in middle, 450 degrees on baking stone for 25 minutes.
  • Place bread in oven. Shut door. Open door and put one cup of water onto a tray that has been placed on any other shelf. Follow up with spraying sides of oven with water bottle.
  • Allow to cool for 15 minutes before cutting.


The scoop and sweep method means measure one cup at a time, merely sweeping with knife. Do not pack flour in a large measuring container, as that will yield too much flour in the recipe.