Well, it’s just as I predicted. We’re three weeks into the year, and I’ve already caved on my New Year’s resolution to eat healthier. Though, I don’t think you can hold it against me.

This week, as a cold front moved toward the Golden Triangle, ready to plunge us all into 20-degree-and-below temperatures, I went to the grocery store a few days in advance to prepare. Just like everyone else, I was after bread, eggs and milk.

But as I visited my nearest grocery store this week, I ran into a problem. For several trips in a row, I couldn’t find any bread. Eggs, check. Milk, check. But bread was cleared off the shelves. I couldn’t even find a pack of bagels to buy, except if they were gluten-free. (Even the threat of a snowstorm won’t make most Mississippians buy gluten-free products, apparently.)

With no bread available, I ended up wandering the aisles of the grocery store for longer than I thought, trying to come up with a way to pivot. I was strolling up and down aimlessly for a while, until I found myself in the baking aisle. My eyes locked on a packet of active dry yeast. And I thought of the dangerous phrase: “It can’t be that hard.”

Now, you’ll notice that I’m not sharing a sandwich bread recipe with you today. That is because, despite my best efforts, I couldn’t get a loaf exactly right before the writing of this column. I’ll keep workshopping that one.

But after a few rounds of frustration, I wanted to make something I would really love. No more slightly flat or slightly weird or slightly wrong loaves.

So, I pulled out my favorite tried-and-true rosemary bread recipe, which I’ve probably baked at least 20 times before. It’s adapted from the website The Cafe Sucre Farine by author Chris Scheuer, and it’s extremely easy to make.

Now, just like all bread recipes, this one is not mistake-proof. I’ve mis-made this bread plenty of times. But, by following the recipe attentively, it is easy to make this light, delicious, salty and flavorful bread with just a few minutes of effort. All it takes is patience for it to prove, and you should be golden (hopefully, like your bread).

In the original version of this recipe, the ingredients are doubled to make two loaves. I’ve halved it here, because I’m hardly ever making two loaves of bread at once. I’ve also made a few tiny changes here and there, but baking is a science. Some things, you just shouldn’t mess with.

With that in mind, make sure if you’re making this bread during a cold snap, proof it in a place away from the cold air, so it rises normally. I kept my dough away from doors and windows to help with this process. But if you keep your dough warm enough, you shouldn’t have any issues.

Plus, I have to say, it is so delicious. Salty and crunchy on the crust, and soft and fluffy in the middle. My mouth is watering just thinking about having a hot, steaming loaf of bread to warm me up at the end of these cold days.

I’ll try the “healthy” thing again when it’s warmer outside.

ROSEMARY BREAD

Ingredients
2 cups bread flour, plus extra for shaping (I’ve also used all purpose flour before in a pinch. It slightly changes the crumb density of the bread, but either way, I’ve enjoyed it.)
1 teaspoon kosher salt
1/2 teaspoon active dry yeast traditional
1/2 tablespoon fresh chopped rosemary (plus 1 teaspoon for topping)
1 cups room temperature tap water
1/2 tablespoon melted butter
1/2 teaspoon flaky sea salt for topping

Directions
■ In a medium-large bowl, whisk together the bread flour, salt, yeast and rosemary. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. The dough will be wet and sticky, but should still form a ball.
■ Cover the bowl with plastic wrap and leave to rise at room temperature for 8-12 hours. After proofing, the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425 degrees.
■ Spread a generous 1/4 cup of flour on a work surface (I use a large cutting board to not put the dough directly on my countertops). Dump the dough out onto the floured surface and turn it several times to coat with flour. Knead the dough for one minute, adding more flour to the work surface as needed.
■ Shape dough into a ball, pulling edges under and pinching together to make a smooth rounded top. Place loaf on prepared pan, smooth side up. If the dough is sticky as you’re shaping, just roll the piece in more of the flour.
■ Brush each loaf all over with melted butter. Sprinkle generously with finely chopped rosemary and sea salt.
■ Allow bread to rise for about 20 minutes while the oven is preheating. Don’t worry if the dough flattens a little while it’s resting. It will puff up nicely in the oven.
■ Transfer pan to the oven. Bake 28-35 minutes or until nicely golden. (Be sure to check the color around the 25 minute mark. If it’s already golden, you can pull it. But in my experience, it usually takes about 30-35 minutes). Transfer bread to a cooling rack to cool completely.
■ If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer each loaf to a large ziplock bag and store in the freezer.
■ To serve, allow bread to thaw, then heat for 8-10 minutes at 325 degrees or until nicely golden brown.

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