Rosemary Bread

Delicious bread with fresh rosemary. It does take time to rise (twice) but it is so worth it. I love making yeast bread – – it makes the house smell so good and the fresh taste is out of this world. I believe this recipe can be made in a bread maker, but I haven’t tried it. Get the butter out and enjoy!

Total time: 2 hrs 30 mins; Prep: 2 hrs 15 mins; Cook: 15 mins
Makes: 2 loaves

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups bread flour
1 teaspoon kosher salt
2 tablespoons fresh rosemary, chopped
2 tablespoons butter, divided (or vegan butter)

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly, 10 to 12 minutes.

Mix in 1 tablespoon butter, salt, and 2 cups of flour. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic, adding more flour as needed. Oil a large bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5 minutes. Spray baking pan or cookie sheet with cooking spray, or use a silicone baking mat. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 375 F. Bake on center rack for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter (add coarse salt to the top if desired.).

Adapted from:

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