Rosemary French Bread

Rosemary French Bread

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"This is a wonderful recipe for bread machines. This bread is crusty on the outside and so soft on the inside it's incredible! One loaf doesn't last the whole day in my house!"

Ingredients 2 h 15 m {{adjustedServings}} servings 108 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
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Reviews 59

  1. 74 Ratings


Since I am the bread machine at my house, I adapted this recipe to the old-fashioned method. Using Tunisianswife's suggestions (see her Mediterranean Black Olive Bread review), I proofed the yeast in 1 cup of warm water mixed with the 1 tsp of sugar; added the flour (I used A.P.) and mixed in the remaining ingredients. I kneaded the mixture on a floured surface and probably added another 1/2 to 3/4 cup flour by the time all was kneaded in. Like Tunisianswife, I did 3 risings on this bread, kneading in between, and using her steam-baking idea, baked in a 450 oven (with a pan of water at the bottom to provide steam) for the first 15 minutes, then reduced to 400 & baked another 10-15 minutes. I agree with reviewer Tanaquil as to the texture and gourmet quality of this bread. I have baked breads for many, many years but this is one of the finest I've ever baked. I used 1 T fresh rosemary. The rosemary is a fragrant and subtle addition to the flavor. I was concerned about the amount of garlic, but it was perfect--it baked into mellow goodness. The texture was a soft but chewy interior and crusty exterior that sliced beautifully. My family has requested I make another loaf this week and let it be the meal!


This is a keeper. Makes great lunch sandwiches. (I had to add 1/2 cup of flour and used the medium setting to make it crusty.)


Tihs bread is a hit with my family. It had a wonderful aroma while baking, and turned out perfect. All golden and crusty on the outside and soft and chewy on the inside. However, this bread took 4 hours on the french bread setting in my machine instead of 2, so make sure to plan far enough ahead if using it for a meal!