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
JO'S ROSEMARY BREAD
Make and share this Jo's Rosemary Bread recipe from Food.com.
Provided by CJAY8248
Categories Yeast Breads
Time 50m
Yield 1 loaf, 12 serving(s)
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.
- Note: It says ready in 3 hours in the recipe.
Nutrition Facts : Calories 129.2, Fat 3.7, SaturatedFat 0.5, Sodium 292.1, Carbohydrate 20.8, Fiber 0.9, Sugar 0.6, Protein 2.9
ROSEMARY BREAD
Provided by Food Network
Yield 2 round loaves
Number Of Ingredients 8
Steps:
- By Hand: Stir the yeast into the water in a large mixing bowl; let stand until creamy, about 10 minutes. Stir in the milk and oil. Combine the rosemary, salt, and flour and stir into the yeast mixture in 3 or 4 additions. Stir until the dough comes together. Knead on a floured surface until velvety, elastic, and smooth, 8 to 10 minutes. It should be somewhat moist and blistered.
- By Mixer: This recipe is slightly large for the mixer, so that you'll have to stop and push the dough down frequently while the mixer is kneading it. Stir the yeast into the water in a mixer bowl; let stand until creamy, about 10 minutes. Stir in the milk and oil with the paddle. Combine the rosemary, salt, and flour and add to the yeast mixture. Mix until the flour is absorbed, 1 to 2 minutes. Change to the dough hook and knead on medium speed until velvety, elastic, smooth, and somewhat moist, about 3 minutes. Finish kneading briefly by hand on a lightly floured surface.
- First Rise: Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours.
- Shaping and Second Rise: Gently punch the dough down on a lightly floured surface, but don't knead it. Cut the dough in half and shape each half into a round ball. Place the loaves on a lightly floured peel or lightly oiled baking sheet, cover with a towel, and let rise 45 to 55 minutes (but not until truly doubled).
- Heat oven to 450 degrees F. If you are using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the loaves onto it. Just before you put the loaves in the oven, slash the top of each loaf in an asterisk with a razor blade and sprinkle half the sea salt into the cuts of each loaf. Bake 10 minutes, spraying 3 times with water. Reduce the heat to 400 degrees F and bake 30 to 35 minutes longer. Cool completely on racks.
JO'S ROSEMARY BREAD [1173]
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.
ALMOST-FAMOUS ROSEMARY BREAD
Provided by Food Network Kitchen
Time 4h
Yield 4 small loaves
Number Of Ingredients 7
Steps:
- Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
- Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
- Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
- Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
- Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some 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 the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
- Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
ROSEMARY BREAD
Provided by Florence Fabricant
Categories side dish
Time 1h30m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve the yeast in the water. Set aside until it bubbles, then stir in the salt.
- Stir in the flour, a cup at a time, until the mixture is firm enough to handle (you will need about 3 cups). Turn the dough out on a work surface spread with 1/2 cup of the remaining flour and knead about 10 minutes, incorporating the flour on the board. Add the remaining flour while kneading. Form the dough into a ball.
- Heat the oil in a skillet and briefly sautee the rosemary. Do not let it turn brown.
- Let the rosemary and oil cool briefly. Make a hole in the center of the dough and add the rosemary, oil and raisins. Work them into the dough.
- Divide the dough into 2 equal parts. Roll each into a ball, slightly flatten the top and cut a shallow cross into the top.
- Place the loaves on a lightly oiled baking sheet. Cover with a towel and set aside to rise about 30 minutes. Preheat oven to 350 degrees.
- Bake the bread for 30 minutes, until nicely browned. Allow to cool 2 to 3 hours before serving.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 2 grams, TransFat 0 grams
ROSEMARY ROMANO BREAD
Our 8-year-old son just loves this delicious bread. It's a perfect addition to a green salad or pasta dinner. Or for a hearty appetizer, dip slices in pizza or spaghetti sauce. -Lois Dykeman Olmstead, Kentucky
Provided by Taste of Home
Time 30m
Yield 14-16 servings.
Number Of Ingredients 5
Steps:
- In a microwave, melt butter. Stir in the Romano cheese, garlic and rosemary. Spread over cut side of bread. , Place cut side up on an ungreased baking sheet. Bake at 400° for 15 minutes or until lightly browned. Slice and serve warm.
Nutrition Facts : Calories 143 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 283mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
JO'S ROSEMARY BREAD
This bread has a great flavor. It is moist, light and has a crispy crust.
Provided by Allrecipes Member
Categories White Bread
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
ROSEMARY BREAD
Serving rosemary bread with rosemary-flecked olive oil rather than butter is a nod to the Mediterranean diet, in which olive oil is the primary fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 8
Steps:
- Stir together yeast and the warm water in the bowl of an electric mixer. Let stand until foamy, about 7 minutes.
- Add 3/4 cup water, the olive oil, sugar, salt, chopped rosemary, 1 1/2 cups all-purpose flour, and the whole-wheat flour to bowl. Fit mixer with the dough hook; mix on low speed until dough comes together, about 1 minute. Raise speed to medium-high; mix until dough is smooth and elastic, 8 to 10 minutes.
- Lightly oil a large bowl. Shape dough into a ball, and transfer to oiled bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
- Punch down the dough; let rest, covered, 15 minutes. Turn out dough onto a lightly floured surface, and divide in half.
- Roll one piece into an 11-inch-long loaf. Gently twist dough to create contours, then tuck ends underneath. Transfer to a baking sheet. Press half the rosemary leaves into loaf. Repeat with remaining piece of dough.
- Loosely cover baking sheet with plastic wrap, and let loaves rise slightly in a warm, draft-free spot 30 minutes. Meanwhile, preheat oven to 400 degrees.
- Dust loaves with remaining teaspoon all-purpose flour. Bake until golden, about 30 minutes. Let cool completely on a wire rack before slicing.
Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 3 g, Protein 5 g, Sodium 291 g
ROSEMARY BREAD
A "partial" bread-machine recipe. Start in your machine, and finish in the oven, or use a mixer fitted with a dough hook, if you prefer.
Provided by PalatablePastime
Categories Yeast Breads
Time 2h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Place ingredients (except the rosemary and egg used for topping) in the bread machine in the order given.
- Use manual cycle to knead bread only.
- Turn dough out into an oiled loaf pan (be sure to remove hook), then punch down and spread dough to fill pan.
- Allow dough to rise in a warm area until doubled in size, approx 1 hour.
- Brush dough with beaten egg, sprinkle with chopped rosemary, and allow to rise again for about 10 more minutes.
- Bake bread at 375 degrees F for 25-30 minutes, or until nicely browned.
- Remove from oven and cool on a wire rack.
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