Submitted by Katie Yates

“The Rosemary bread – my favorite! It’s my go to for Thanksgiving for sure but I do like to just keep some around because Cutter likes it for his sandwiches. I like to use fresh rosemary but store bought is just as good.”

-KATIE YATES

Katie is married to former PBR Bull Rider & now television commentator, Colby Yates. They have a son named Cutter and live in Texas.

Enjoy this brief history of Katie’s life as she paints a picture of growing up in a Mississippi farming family.

“I was born and raised in Mississippi to a 3rd generation farmer ( we farmed cotton, then corn and wheat when the prices of cotton when down) and trucking family (it was cheaper to haul your own loads than to pay someone, kind of cut out the middle man you know).

Colby and I have this inside joke, I always say, “I was raised in the country, you were raised in Fort Worth.” I had never been to Fort Worth growing up but just imagined it to be nothing but countryside…..boy was I wrong, haha. I was raised where my grandmother (my dad’s mom) would make 3 large meals a day. The men never went out to the field on an empty stomach and then she would take them lunch during the day and then they would come in for supper and depending on the season go straight back out to the fields or call it a night because the sun was already set.

Every Friday night we would have a fish fry (from fish that we caught in our pond) with at least 4 to 5 vegetables. It would always be my grandparents and aunt and uncle and then Dr. Coghlan and his wife and son. He was the local Doctor in town and had the neighboring land next to us, he also delivered my sister when she was born. These Friday fish fries went on probably until I got to high school (I was in the band and cheered so friday night lights it was) and my grandfather passed away. I always say that they picked Colby out for me, because we never would have met, our paths crossed at the right time at a random place in Florida. But he was the type of man that I know they would have approved of for sure.”

Katie’s grandfather working on the farm.

Check out Katie’s other two recipes here:

Rosemary Bread

Recipe by Katie YatesCourse: BreadsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting Time

13.5 Hours

A soft yeast bread with a golden crispy crust & delicious hints of rosemary.

Ingredients

3 Cups of Bread Flour (Can use All-Purpose)
1 1/2 teaspoons salt
1 1/2 teaspoons dry active yeast
2 tablespoons fresh minced rosemary or 2 teaspoons of dried rosemary
Umami Seasoning (sprinkle all over the top of the dry mixture)
12-16 oz of water (add a little at a time so you know when it’s ready)

Directions

Mix all ingredients together in a bowl.
Cover the bowl with press and seal wrap and a towel and let sit overnight (12 hours).
Toss and then let stand again in the bowl covered with a towel for 1.5 hours.
I take mine straight from the bowl to the dutch oven and into the stove at 450*F for 30 minutes.
Take the lid off for 5 minutes and bake so you get that golden brown top.