Rosemary Bread

Rosemary Bread.docx

 Yield: 2 loaves


1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
3 tablespoons fresh rosemary or 1 1/2 dried rosemary
2 tablespoons butter


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

2. Mix in 1 T butter, salt, and 2 cups of flour.

3. Add 3 tablespoon of the fresh chopped rosemary.

4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.

5. Oil a bowl, put dough in it and cover with a towel.

6. Let dough rise in a warm place for one hour until doubled.

7. Punch down dough and divide in half.

8. Let dough rest about 5 minutes.

9. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.

10. Let loaves rise again until doubled, about 45 minutes.

11. Preheat oven to 375°F.

12. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter. Sprinkle tops with and salt and pepper.

I found this recipe on the internet and found the bread to be so fluffy but a little bland. You definitely need to salt and pepper the tops. I will probably try this recipe again and maybe add some garlic powder to the dough.

This entry was posted in Bread. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *