Rosemary Bread Recipe

This rosemary bread recipe combines the aromatic flavors of rosemary with the warmth of freshly baked bread, creating a perfect accompaniment to soups, salads, or as a side to your favorite meals. With its fragrant aroma and soft texture, it’s sure to elevate any dining experience.

Rosemary Bread Recipe Servings

This recipe makes one large loaf, which can serve 8 to 10 people.

Estimated Cost

The estimated cost for this recipe is approximately $3.50 to $4.50 USD, depending on the location and availability of ingredients.

Prep Time

Preparation time is about 20 minutes, with an additional 40 minutes for rising and 35 to 40 minutes for baking.

Courses

This bread is versatile and can be served as a main accompaniment to meals or as a snack.

Cuisine

This recipe falls under Italian cuisine, with influences from traditional Mediterranean bread-making techniques.

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or stand mixer
• Dough scraper
• 9×5-inch loaf pan
• Oven

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (around 100°F to 110°F)
• 2 tablespoons olive oil
• 2 sprigs of fresh rosemary, chopped (about 2 tablespoons)
• 1 egg, beaten (optional for egg wash)

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, sugar, and yeast.
2. Add Wet Ingredients: Gradually add the warm water, olive oil, and chopped rosemary to the dry ingredients. Mix until a sticky dough forms.
3. Knead the Dough: Use a wooden spoon or a stand mixer with a dough hook attachment to knead the dough for about 10 minutes, until it becomes smooth and elastic.
4. Rise the Dough: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 40 minutes, or until it has doubled in size.
5. Shape the Dough: Punch down the dough and shape it into a loaf. Place the loaf into a greased 9×5-inch loaf pan.
6. Second Rise: Cover the loaf pan with a damp cloth and let it rise for another 20 to 30 minutes.
7. Bake: Preheat your oven to 375°F (190°C). Bake the loaf for 35 to 40 minutes, or until it sounds hollow when tapped on the bottom.
8. Optional Egg Wash: If desired, brush the top of the loaf with a beaten egg for a golden glaze before baking.
9. Cool: Remove the loaf from the oven and let it cool on a wire rack for at least 10 minutes before slicing.

Calories

Each serving (assuming 8 slices per loaf) contains approximately 200 to 230 Kcal.

Recipe Notes

• For a more intense rosemary flavor, use fresh sprigs and rub them between your hands to release their oils before chopping.
• If using a stand mixer, ensure the dough hook attachment is securely in place.
• Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.