Rosemary Bread Recipe

Introduction

Rosemary bread is a fragrant, rustic loaf infused with fresh herbs that add a savory touch to every slice. This simple recipe yields a soft, golden crust and a tender crumb, perfect for sandwiches or alongside your favorite soups.

Ingredients

• 4 cups of all-purpose flour
• 1 packet of active dry yeast
• 1 1/2 cups of warm water
• 2 tablespoons of fresh rosemary, chopped
• 1 teaspoon of salt
• 1 tablespoon of olive oil

Instructions

1. Step 1: In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. Step 2: Add the flour, salt, chopped rosemary, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
3. Step 3: Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Step 5: Punch down the dough and shape it into a round loaf. Place the loaf on a baking sheet, cover it, and let it rise for another 30 minutes.
6. Step 6: Preheat your oven to 400°F (200°C). Make a few slashes on the top of the loaf with a sharp knife and bake for 30-35 minutes or until golden brown.
7. Step 7: Remove the bread from the oven and let it cool before slicing and serving.

Tips & Variations

• For extra flavor, try adding a tablespoon of grated Parmesan cheese to the dough before kneading.
• Use dried rosemary if fresh is unavailable, but reduce the amount to 1 tablespoon as it is more potent.
• Brush the loaf with olive oil before baking to enhance the crust’s golden color.

Storage

Store the rosemary bread in an airtight container or bread bag at room temperature for up to 3 days. To keep it fresh longer, freeze the loaf wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Reheat slices in a toaster or oven to restore freshness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Reduce the warm water slightly and mix the instant yeast directly with the flour before adding the water. This method skips the frothing step.

How do I know when the dough has risen enough?

The dough is ready when it has doubled in size and springs back slowly when gently pressed with a finger. This indicates the yeast has done its work and the bread will be light and airy.

Rosemary Bread Recipe

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★★★★★

5 from 100 reviews

This Rosemary Bread recipe produces a fragrant and flavorful loaf with the aroma of fresh rosemary and a perfectly golden crust. Made with simple ingredients like all-purpose flour, active dry yeast, and olive oil, it’s a delightful homemade bread that pairs well with soups, salads, or as a standalone snack.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 20 minutes
• Yield: 1 round loaf (approximately 8–10 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: Italian

Ingredients

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Dry Ingredients

• 4 cups of all-purpose flour
• 1 packet of active dry yeast
• 1 teaspoon of salt
• 2 tablespoons of fresh rosemary, chopped

Wet Ingredients

• 1 1/2 cups of warm water
• 1 tablespoon of olive oil

Instructions

1. Activate the yeast: In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Mix the dough: Add the all-purpose flour, salt, chopped fresh rosemary, and olive oil to the yeast mixture. Stir until a shaggy dough forms and all ingredients are combined.
3. Knead the dough: Transfer the dough to a floured surface and knead it for about 10 minutes. Continue kneading until the dough becomes smooth and elastic, which helps develop gluten structure needed for good bread texture.
4. First rise: Place the kneaded dough into a greased bowl, then cover it with a clean towel. Let it rise in a warm place for about 1 hour or until it doubles in size.
5. Shape and second rise: Punch down the risen dough to release the air. Shape it into a round loaf, place it on a baking sheet, cover again, and let it rise for another 30 minutes to develop volume.
6. Preheat and slash: While the dough rises, preheat your oven to 400°F (200°C). Once risen, make a few slashes on top of the loaf with a sharp knife. This allows steam to escape and gives the bread an attractive look when baked.
7. Bake the bread: Bake the loaf in the preheated oven for 30-35 minutes until the crust turns golden brown and the bread sounds hollow when tapped on the bottom.
8. Cool and serve: Remove the bread from the oven and let it cool completely on a wire rack before slicing. Cooling helps to finish the cooking process and improves the crumb texture.

Notes

• Make sure the water used to activate the yeast is warm, around 105-110°F (40-43°C), to properly activate the yeast without killing it.
• Fresh rosemary adds a fragrant herb flavor, but you can substitute with dried rosemary if fresh is unavailable; reduce quantity to 1 tablespoon.
• Kneading is essential for gluten development; if preferred, you can use a stand mixer with a dough hook for about 7-8 minutes.
• The slashes on top help the bread expand properly during baking and make for an attractive crust.
• Allowing the bread to cool completely before slicing ensures the crumb sets and prevents a gummy texture.

Keywords: Rosemary bread, homemade bread, herb bread, easy bread recipe, homemade loaf, baking bread