Delicious Rosemary Bread

147 Reviews

Prep: 25 min
Cook: 20 min
Ready In: 2 hr 45 min

“This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.” - by GOVEGGIE

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Metric US

Original recipe yields 2 loaves

Directions

Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
Preheat oven to 375 degrees F (190 degrees C).
Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Nutrition

Amount Per Serving (16 total)

Calories
124 cal
6%

Fat
3.1 g
5%

Carbs
20 g
6%

Based on a 2,000 calorie diet

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Reviews (147)

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LDSGIRL

Aug. 30, 2005

"I'm usually kind of skeptical trying recipes on this site that haven't been rated but I'm very pleased to be the first one to rate this bread. I didn't have italian seasoning but used 1/4 tsp of each..." See more...sage, oregano, thyme and basil. It turned out so soft and delicious that I will certainly be making again for company."

LOVECED

Jan. 17, 2006

"My husband LOVES rosemary so I had to give this a try. This was super easy to make, and a 5 star hit with my husband and the kids. The only problem I ran into is if you are going to do the egg wash, y..." See moreou should do that first and then sprinkle the extra rosemary on top right before baking, otherwise it just brushes right off."

Angi

Feb. 23, 2007

"ABSOLUTELY INCREDIBLE!!! THIS IS A KEEPER!!! A nice crust with a beautiful crumb! I recommend only making one loaf form this recipe, though...and to avoid the soggyness on the bottom of the loaf, dust..." See more bottom and sides of dough with cornmeal instead of greasing the pan. This bread was fantastic. I made it five times in a week. Gave two away and we ate the others ourselves. For the herbs I used sage, basil and oregano along with fresh rosemary (I dumped all the rosemary into the bread and did not sprinkle any on top). The salty taste of this bread makes it sooo good and we just could not get enough. When it's day old, it makes INCREDIBLE toast."

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