Jo's Rosemary Bread

Jo's Rosemary Bread

1,128 Reviews 106 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    3 h
Jo Lager
Recipe by  Jo Lager

“This bread has a great flavor. It is moist, light and has a crispy crust.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 1 1/2 pound loaf

Directions

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

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Reviews (1,128)

Rate This Recipe
TANG_29
858

TANG_29

If you've ever been to Macaroni Grill, this bread is a duplicate. (Now there's no reason for me to go back...) Fabulous! I made this bread by hand, (1. yeast + 1/4 c. warm water, wait 10 min. 2. Add flour, salt, sugar, oil knead like heck. 3. Add the herbs & pepper [I used oregano insted of an italian blend, and rosemary from my own garden] and knead some more. 4. Let rise an hour or so in an oiled, covered bowl in a warm place. 5. Punch down, let rise another hour. 6. Bake at 375 until browned. 7. Remove from oven, brush with olive oil and sprinkle with coarse salt.)Serve with olive oil and fresh cracked pepper. YUMMY!

Muffinmom
727

Muffinmom

Amazing bread! I made this by hand, so I started by proofing the yeast in the water for about 5 minutes, then added one cup of the flour, the sugar, salt, and oil and mixed in my stand mixer on pretty high speed until it was a thick creamy batter (looking almost like pancake batter), 3-4 minutes or so. Then switched attachments to the bread hook and began adding flour gradually, along with the herbs and pepper. Knead just until all dough pulls away from the bowl, then finish kneading by hand (about 5 minutes or so). I make a lot of bread and bread flour is expensive, so I find it easier to buy powdered wheat gluten (which is the main extra is bread flour anyway) and add it according to the package directions (I think it is one tsp. for every cup of flour). Also, if you are lucky enough to live near a Penzy's Spices or ever order from them online, their Tuscan Sunset Seasoning (Italian seasoning) is awesome in this!!! I let this rise is a greased bowl for one hour, then punched down, formed into an oval loaf and let rise another hour. I brushed with olive oil and coarse sea salt before baking, and I also spritzed this with water about 3 times during baking (it gives it that crunchy outer crust, but it still stays soft in the middle). I baked this about 20 minutes at 375 then turned the heat up to 425 for about 10 more minutes. Perfect, delicious bread. My husband has already asked me to make it again soon!

TARA_BULL
293

TARA_BULL

This bread is awesome, just like Macaroni Grille! The only change I made was using milk instead of water because it makes a more tender crust. We dipped it in olive oil and cracked pepper and served it with lasagna. Yummy. It will make your whole house smell great, too! Also makes a wonderful cheesy garlic bread!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 137 cal
  • 7%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 21.6 g
  • 7%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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