Delicious Rosemary Bread

Delicious Rosemary Bread

156 Reviews 25 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    2 h 45 m
GOVEGGIE
Recipe by  GOVEGGIE

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

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Ingredients

Adjust Servings

Original recipe yields 2 loaves

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

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Reviews (156)

Rate This Recipe
LDSGIRL
80

LDSGIRL

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...sage, oregano, thyme and basil. It turned out so soft and delicious that I will certainly be making again for company.

LOVECED
61

LOVECED

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, you should do that first and then sprinkle the extra rosemary on top right before baking, otherwise it just brushes right off.

Angi
57

Angi

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 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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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 124 cal
  • 6%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 20 g
  • 6%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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