Almost Famous Rosemary Bread Recipes
DELICIOUS ROSEMARY BREAD
This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.
Provided by GOVEGGIE
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 16
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 31.2 calories, Carbohydrate 1.3 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.8 g
JO'S ROSEMARY BREAD
This bread has a great flavor. It is moist, light and has a crispy crust.
Provided by Jo Lager
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 21.6 g, Fat 3.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 291.7 mg, Sugar 0.6 g
ALMOST FAMOUS ROSEMARY BREAD
This goes really well with most everything! It is delicious!
Provided by Sandy Munn @luv2bake1
Categories Savory Breads
Number Of Ingredients 7
Steps:
- Stir yeast, sugar and 1/4 cup of warm water. Let it sit until it gets foamy, about 5 minutes. Add 1 Tbs. olive oil, the flour, 1 1/2 Tbs. rosemary, salt (fine) and 3/4 cup warm water, stir with a wooden spoon (or with dough hook on medium speed - with mixer - adding a little flour if the dough sticks to the bowl, about 8 minutes. Brush a large bowl with olive oil. Generously flour a work surface, turn the dough out and divide into 4 pieces. Working with 1 piece at a time, sprinkle flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn dough over, then tuck corners under to form a ball. Place seam side down on prepared baking sheet. Repeat with remaining dough, putting 2 balls on each sheet. Let stand uncovered, until more than doubled, about 2 hours. Preheat the oven to 400 degrees. Bake loaves 10 minutes; brush with remaining 1 Tbs. olive oil and sprinkle with the Kosher salt and remaining 1/2 Tbs. rosemary. Continue baking until golden brown, about 10 minutes. Cool. Serve with olive oil seasoned with pepper.
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