Rosemary Bread

Tonight I made Rosemary Bread and it was fantastic. I made two loaves and Travis, Kaed, and I polished off one along with our dinner! It was so easy to make too, no kneading involved, and really quite foolproof. If you’re afraid of baking bread this is a good recipe to start with. We ate it warm out of the oven so I just slathered mine with butter, but as I had also made a Broccoli Cheese Dip, Travis opted to dip his into that. Tomorrow I will tackle making Hummus and we’ll eat it with the second loaf of Rosemary Bread.
Note: I think this bread would be great without the Rosemary as well if you don’t like that sort of thing, or you could substitute it for another kind of herb.
Here’s the recipe!
Rosemary Bread Recipe

1 packet dry yeast (or 2 1/2 tsp)
2 c. warm water
1 T. sugar
2 tsp salt
4 c. flour
1-2 tsp. fresh Rosemary plus more for topping
Olive Oil, Melted butter and salt
Dissolve yeast in the warm water and sugar. Add flour, salt, and 1-2 tsp Rosemary and stir until blended, do not Knead!! Cover and let rise for 1 hour or until double in size.
Remove dough. It will be sticky. I like to put olive oil on my hands for taking out the dough and shaping it. I think it works better than flour hands. Place it in 2 rounds on a cookie sheet lightly coated in oil. Then let it rise another hour.

Brush each round with melted butter and lightly sprinkle with more Rosemary and salt, I used this great Sea Salt grinder from Costco. Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.

Cool slightly, then cut into nice size bits or rip it apart.

3 thoughts on “Rosemary Bread

  1. Jenn

    Oh I totally gotta try that. Mike LOVES bread and I have been meaning to try make it since we got married but I never have (since I really have been pregnant almost the whole time). Thanx for the recipe!

  2. shelly

    I want to make this! We love bread and this looks sooooo good. It would be good dipped in balsamic vinegar and oil too.


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