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Rosemary Bread


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Rosemary Bread 0 Picture


  • 1 T yeast
  • 1 T sugar
  • 1 c warm water
  • 2 1/2 c flour, divided
  • 1 tsp salt
  • 1 T dried rosemary
  • 1 t oil
  • 2 T butter
  • kosher salt



Step 1

Place yeast, water and sugar in mixer bowl and mix until it is frothy. Heat oven to 200'
Add 2 c flour, salt and 1/2 rosemary, Knead dough for a few minutes.
Add remaining flour as needed to get good consistence and not overly sticky.
Lift dough out of bowl and oil bowl to coat.Cover and place in turned off oven for about 1 hour. Punch down and knead it again
Divide into 2 parts and let sit for 10 minutes
Spry cookie sheet and arrange dough into two oval shaped loaves
Melt butter and brush over loaves. Use all the butter so dough is saturated
Sprinkle remaining rosemary over loaves and pat it into the dough a bit.
Return loaves to oven, don't turn it on yet.
Let dough rise for about 45 minutes.
Remove from oven and preheat oven to 450. /sprinkle a little sea salt on loaves and bake for 20-25 minutes until light brown


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