Rosemary Bread Recipe
This recipe yields a fragrant and flavorful rosemary bread perfect for any occasion. Enjoy it warm with butter or alongside your favorite soup.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Loaf pan
- Wooden spoon or spatula
- Oven
Ingredients
Dry Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 teaspoons Active dry yeast
Wet Ingredients
- 1 cup Warm water 105-115°F
- 2 tablespoons Olive oil
- 2 tablespoons Fresh rosemary finely chopped
Instructions
- In a large bowl, whisk together the flour, salt, sugar, and yeast (ing_1, ing_2, ing_3, ing_4).
- In a separate bowl, combine the warm water and olive oil (ing_5, ing_6).
- Add the wet ingredients to the dry ingredients and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Stir in the chopped rosemary (ing_7).
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan.
- Let the loaf rise for another 30 minutes.
- Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
Notes
For a stronger rosemary flavor, add more rosemary.
Let the bread cool completely before slicing.
Store leftover bread in an airtight container at room temperature for up to 3 days.
Let the bread cool completely before slicing.
Store leftover bread in an airtight container at room temperature for up to 3 days.