Easy enough for a child to make...

What's a great project for a child on a cool fall morning? No-knead rosemary bread, of course!

13 year old Monet, 9 year old Sweetheart and 5 year old Baby made their rosemary bread with verbal help from mama, from determining the right temperature of the water (warm, not hot or cold), to the measuring of the ingredients, to the harvesting of the rosemary, to the slathering on of the olive oil (what fun!) and finishing up with the eating of the final product. Monet even improvises a dipping oil which I will have him post for your enjoyment later this afternoon.

In the meantime, enjoy the photos of my previously posted No-Knead Rosemary Bread!

Mixing the yeast into the warm water.

Measuring the flour and salt.

Snipping in the fresh rosemary.

A pleasant goo.

After rising.

Place it in baguette pans, or...

...a cast-iron skillet (or other baking pan/dish), slather with olive oil, then sprinkle with kosher salt.

Snip some more rosemary on top.

Bake until golden brown!

It's not a tall loaf. Think of it as more of a thick foccacia.

Spread with real butter or dip in an olive oil mixture...

...and enjoy!