Rustic Bucket Bread

Serve in tins and add a dash of rosemary and sage for a delightfully light and buttery bread

Decorative tin buckets give this bread a rustic edge

Give your bucket bread a special touch of the outdoors by adding rosemary, sage, or sundried tomatoes


  • Dough for two standard loaves of bread
  • Three clean tins, 10–15 cm (4–6 in.) in diameter
  • Parchment paper or cooking oil
  • 60 mL (¼ cup) melted butter
  • Handful chopped rosemary or sage and/or
  • sundried tomatoes (optional)


  1. To make rustic bread you’ll need enough dough for two standard loaves of bread. A bread machine, traditional recipe or frozen prepared dough will work. To prepare the tins, grease well or line with parchment paper.
  2. Shape the bread into the tins after the dough’s first rise. First, divide the dough into thirds (one third for each tin). Brush with melted butter and roll in chopped rosemary or sage. Add chopped sundried tomatoes as an option. Place your dough ball in a tin. Fill the other two tins in the same fashion. Cover and let the dough rise in a warm place until doubled in size.
  3. Bake at 400°F (205°C) for 30–40 minutes, until each loaf is lightly brown and sounds hollow when tapped.