Lemon Rosemary Bread Recipes

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MEYER LEMON ROSEMARY BREAD



Meyer Lemon Rosemary Bread image

This no-knead Meyer Lemon Rosemary Bread is baked in a Dutch oven and is a delicious, rustic loaf that is perfect for beginner bread makers.

Provided by Whitney Reist

Categories     Bread

Time 21h15m

Number Of Ingredients 7

3 cups all-purpose flour ((or a combination of half white whole wheat and half all-purpose))
1/4 teaspoon active dry yeast ((not quick-rise))
1 1/2 teaspoon Kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons of Meyer lemon zest (you will need 2-3 lemons)
1 1/3 cups room temperature or lukewarm water
Cornmeal, as needed ((white or yellow is fine))

Steps:

  • Combine the flour, yeast, salt, rosemary and lemon zest in a by stirring with a wooden spoon. Add the water and stir until the dry ingredients are well-moistened and a shaggy, sticky dough has formed (I sometimes have to use my hands to lightly knead and work all the ingredients into a loose mass). Transfer the dough to a clean bowl coated with cooking spray. Cover the top of the bowl with plastic wrap. Let the dough sit at room temperature (about 70 degrees F) for 12-18 hours. After a minimum of 12 hours the surface will become dotted with bubbles - that's a sign that ingredients are fermenting and flavor is developing!
  • Transfer the dough to a lightly floured work surface. Sprinkle the top of the dough with a little flour and lightly knead it with you hands for about a minute. Cover the dough with plastic wrap on your counter and let it rest for 15 minutes.
  • Generously coat a tea towel with cornmeal or flour. Gently and quickly shape the dough into a ball with floured hands and place seam-side-down onto the center of the towel. Dust the top of the dough with more cornmeal (or flour) and wrap the towel loosely around the dough. Place the towel with the dough in a large bowl and let it rise until the dough has doubled in size and does not quickly spring back when you poke at it. This should take 1 ½-2 hours.
  • Thirty minutes before the dough is ready, place a 2 ¾-quart up to a 5 quart cast iron pot in the oven and preheat the oven to 450°F.
  • Once your oven is preheated, carefully remove the pot from the oven. Open the towel and slide your hand underneath so that you can turn the dough mound seam-side-up into the pot. Give the pot a little shake to make sure the dough is even on the bottom and put the lid on top of the pot. Bake for 30 minutes, then uncover and bake an additional 15-30 minutes until the boule is golden brown all over and sounds hollow when you tap it with a wooden spoon.
  • Remove the pot from the oven and transfer to a wire rack to cool for 15 minutes. Carefully remove the bread from the pot and let cool completely on a wire rack before slicing.

Nutrition Facts : ServingSize 1 slice, Carbohydrate 28.8 g, Protein 3.9 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 350 mg, Fiber 1.1 g, Sugar 0.1 g, Calories 137 kcal

ROSEMARY LEMON BREAD



Rosemary Lemon Bread image

Yummy lemon rosemary sweet bread recipe that is moist and is as beautiful as it is delicious.

Provided by Karlee Flores

Time 1h25m

Number Of Ingredients 1

2 cups flour 1/4 teaspoon salt 2 teaspoons baking powder 2 eggs 1 cup sugar 1 lemon 1 tablespoon chopped fresh rosemary 1/2 cup olive oil 1 cup milk || Topping || 1 tablespoon sugar 1 tablespoon powdered sugar

Steps:

  • Preheat the oven to 350 degrees. Grease a large bread pan and set aside.
  • Whisk together flour, salt, baking powder together in a bowl. In a separate bowl mix eggs, sugar, zest of the whole lemon, rosemary, and olive oil until combined. Add the dry ingredients and the milk, and stir until just combined. Pour batter into the bread pan.
  • Thinly slice the lemon, remove seeds, and place on top of the batter. Sprinkle the last tablespoon of sugar evenly on top of the lemons.
  • Place loaf pan in the oven and bake for 70 minutes or until a toothpick comes out clean in the center. After cooling, dust lightly with powdered sugar. Cut and serve with a sharp serrated knife.

ROSEMARY-LEMON NO-KNEAD BREAD



Rosemary-Lemon No-Knead Bread image

I've been wanting to try a "No-Knead Bread" for some time and this recipe showed up in my new William Sonama Magazine. Have to go out and buy a Dutch Oven, and will give this a try. Sounds fairly simple, with a long, slow rise time. It reports and end product of "a rustic bakery-quality bread with a crusty exterior and soft, springy interior" sounds great doesn't it. Can't wait to try it out. I had to put an amount for the cornmeal, but it's actually "as needed" Preparation time does not including rising time. Edited to add: I finally was able to make this, I had trouble with the rising but think my house was to cold. The blend of flavors was a nice change from plain bread and it did have that nice rustic look with a crusty outside.

Provided by Bonnie G 2

Categories     Yeast Breads

Time 1h

Yield 1 1 1/2 pound loaf

Number Of Ingredients 7

3 cups flour, all purpose
1/4 teaspoon active dry yeast
1 3/4 teaspoons salt
2 teaspoons fresh rosemary, chopped
2 teaspoons lemon zest, chopped
1 5/8 cups water
1/2 cup cornmeal, as needed

Steps:

  • In large bowl, combine flour, yeast, salt, rosemary and zest.
  • Add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky)
  • Cover with plastic wrap.
  • Let dough rest at warm room temperature (70F) until surface is dotted with bubbles (12-18 hours) Pleace dough on lightly floured surface.
  • Sprinkle dough with flour, fold dough over onto itself once or twice.
  • Cover loosely with plastic wrap and let rest 15 minutes.
  • Using very little flour, gently and quickly shape dough into a ball. Generously coat smoot cotton towel with cornmeal.
  • Put dough, seam side down, on towel. dust with more flour or cornmeal. Cover with another towel; let rise until dough is more than double in size and does not readily spring back when pokked with a finger, about 2 hours.
  • t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450°F.
  • Remove pot from oven.
  • Slide hand under towel; turn dough over, seam side up, into pot; it's OK if it looks messy.
  • Cover with lid; bake 30 minutes.
  • Uncover, bake until loaf is browned, 15-30 minutes more.
  • Set pot on wire rack; cool 10 minutes.
  • Using oven mitts, turn pot on side; gently turn bread, it will release easily.

Nutrition Facts : Calories 1592.5, Fat 6, SaturatedFat 0.9, Sodium 4107.2, Carbohydrate 334.4, Fiber 15.4, Sugar 1.6, Protein 44.2

ROSEMARY-LEMON SHORTBREAD COOKIES



Rosemary-Lemon Shortbread Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h25m

Yield about 32 cookies

Number Of Ingredients 9

3 sticks (1 1/2 cups) unsalted butter, softened, plus more for the pan
1 cup sugar
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon vanilla
3 1/2 cups all-purpose flour
1 1/2 cups confectioners' sugar
1 lemon, zested and juiced

Steps:

  • For the cookies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly butter the foil and sides of the pan.
  • Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
  • Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the food processor to incorporate all of the flour.) Continue to pulse until a dough comes together.
  • Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
  • Bake until the edges are golden brown and the center is golden, about 25 minutes. As soon as it's out of the oven, use a bench scraper or knife to cut the shortbread into 1-by-3-inch cookies. Cool in the pan for 15 minutes, then carefully remove the cookies using the foil as handles. Cool completely on a rack.
  • For the icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness.
  • Drizzle the icing over the cookies and allow to set, or serve the icing alongside to dip or drizzle upon serving.

ALMOST-FAMOUS ROSEMARY BREAD



Almost-Famous Rosemary Bread image

Provided by Food Network Kitchen

Time 4h

Yield 4 small loaves

Number Of Ingredients 7

1 1/4-ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt Freshly ground pepper

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.

LEMON ROSEMARY TEA CAKE



Lemon Rosemary Tea Cake image

Make and share this Lemon Rosemary Tea Cake recipe from Food.com.

Provided by FLKeysJen

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons lemon zest, grated (or finely chopped)
2 teaspoons dried rosemary leaves, minced
1/3 cup extra light olive oil
1 cup granulated sugar
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup sifted confectioners' sugar
2 -3 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 325 degrees.
  • Lightly oil a 9x5 inch loaf pan.
  • Combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
  • In a large bowl or electric mixer, beat the oil and sugar until well-blended; add the eggs one at a time, beating well after each addition until mixture is pale yellow.
  • Gradually add the flour mixture to the egg mixture, stirring to blend, also adding the buttermilk gradually until all cake ingredients are well-blended.
  • Spread mixture in the prepared pan.
  • Bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
  • To make the glaze: in a medium bowl,stir the confectioner's sugar and lemon juice until smooth; spread on the warm loaf.
  • Once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
  • Serve in slices.

Nutrition Facts : Calories 363.9, Fat 10.8, SaturatedFat 1.8, Cholesterol 53.8, Sodium 183.5, Carbohydrate 62, Fiber 1, Sugar 37.4, Protein 5.6

ROSEMARY BREAD



Rosemary Bread image

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

1 1/2 teaspoons active dry yeast
1/4 cup warm water (110 degrees)
5 tablespoons extra-virgin olive oil, plus more for bowl
1 teaspoon sugar
1 teaspoon salt
2 tablespoons finely chopped rosemary, plus 1 tablespoon whole leaves
1 1/2 cups plus 1 teaspoon all-purpose flour, plus more for dusting
1 cup whole wheat flour

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

LEMON-ROSEMARY LAYER CAKE



Lemon-Rosemary Layer Cake image

Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait till you taste it! -Mary Fraser, Surprise, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 17

1 cup plus 2 tablespoons butter, softened
2-1/2 cups sugar
4 large eggs
1 large egg yolk
4 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon baking soda
1-1/2 cups sour cream
6 tablespoons lemon juice
3 teaspoons grated lemon zest
3 teaspoons minced fresh rosemary
FROSTING:
2 packages (8 ounces each) cream cheese, softened
8-1/4 cups confectioners' sugar
3 teaspoons grated lemon zest
2-1/4 teaspoons lemon juice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 756 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 527mg sodium, Carbohydrate 119g carbohydrate (90g sugars, Fiber 1g fiber), Protein 8g protein.

LEMON AND ROSEMARY CHICKEN



Lemon and Rosemary Chicken image

This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1 shallot, finely chopped
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest
4-1/2 teaspoons lemon juice
1/4 cup cold butter

Steps:

  • Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

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Combine the flour, yeast, salt, rosemary, and lemon zest in a bowl. Mix to combine. Stir the water into the flour mixture and mix until blended. The dough will be rough and sticky. Cover the bowl with plastic wrap and let the dough rest at room temperature overnight or until it is bubbly. Line a crock pot with overlapping pieces of aluminum ...
From cdkitchen.com


FLUFFY LEMON ROSEMARY CAKE CREAM CHEESE FROSTING- BAKER BETTIE
Preheat oven to 350F. Grease two 8" or 9" round cake pans. Dust pans with flour and tap out excess any excess. In a large bowl whisk together flour, baking powder, baking soda, salt, and 1 1/2 cups sugar. In another bowl whisk together the melted butter, buttermilk, oil, vanilla, lemon zest, rosemary and egg yolks.
From bakerbettie.com


20+ SOURDOUGH BREAD RECIPES YOU MUST TRY [2022] - THE PANTRY …
2022-05-16 Here are the list of sourdough bread recipes in alphabetical order: Brioche Sourdough Loaf. Chocolate Walnut Sourdough Bread. Coffee & Maple Infused Date Sourdough Bread. Focaccia Sourdough Bread with Rosemary + Salt. Fruit Sourdough Bread with Cinnamon. Honey Oat Sourdough Bread.
From pantrymama.com


THE BEST ROSEMARY LEMON LOAF CAKE - SUGAR AND CHARM
2020-09-21 Rosemary Lemon Loaf Cake. Preheat the oven to 325 degrees Fahrenheit. Mix the butter (room temperature) and sugar on medium speed in an electric mixer. Add in the sour cream and eggs and beat. While that is beating add the flour, salt and baking powder in a medium bowl and lighting whisk.
From sugarandcharm.com


LEMON-ROSEMARY SLICE 'N' BAKES RECIPE | MYRECIPES
Preheat oven to 350°. Cut logs into 1/4-inch-thick slices; place 1 inch apart on 2 parchment paper-lined baking sheets. Bake 10 to 14 minutes or until edges are lightly browned, switching pans halfway through. Cool on baking sheets 5 minutes. Gently toss together warm cookies and powdered sugar to coat.
From myrecipes.com


SAVORY LEMON ROSEMARY BLUEBERRY BREAD RECIPE - CLEAN EATING
Fold blueberries, walnuts, rosemary and lemon zest into batter, stirring gently. Line an 8 x 4-inch loaf pan with parchment paper. Pour batter into pan, spreading evenly. Bake for 65 to 70 minutes, until a toothpick inserted into center comes out clean. Let loaf cool in pan for 10 minutes before removing to a wire rack to cool completely.
From cleaneatingmag.com


FARMGIRL FARE: RECIPE: LEMON ROSEMARY ZUCCHINI BREAD
2012-09-03 Heat the oven to 350°F. Grease two 8½"x4½" loaf pans (I use coconut oil spray on my baking pans). In a large bowl, combine the all-purpose flour, white whole wheat flour, baking soda, baking powder, salt, rosemary, and lemon zest. If your grated zucchini is really moist, squeeze out some of the liquid (you can use a flour sack towel or ...
From farmgirlfare.com


LEMON ROSEMARY - SOURDOUGH COMPANION
9.98%. First I dissolved the preferment into the water and then mixed in the bread flour. I let this sit while I went and milled my wheat and rye flours. Next the wheat and rye flours were mixed in and the dough was let sit for 30 minutes.
From sourdough.com


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