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Rosemary French Bread

Rosemary French Bread

  • Prep

    5 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 15 m
Heather

Heather

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • 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

Directions

  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

GRANNYLOOHOO
138

GRANNYLOOHOO

8/9/2006

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!

KIRSTEENS
45

KIRSTEENS

9/25/2003

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.)

CAYLEEBRIANNE
40

CAYLEEBRIANNE

9/25/2003

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!

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