Homemade Rosemary Bread Recipe

Introduction

Homemade rosemary bread is a fragrant and flavorful loaf that fills your kitchen with an inviting aroma. This recipe is simple to follow and yields a crusty, tender bread perfect for sandwiches or as a side with meals.

Ingredients

• 4 cups of all-purpose flour
• 1 packet of active dry yeast
• 1 1/2 cups of warm water
• 2 tablespoons of fresh rosemary, chopped
• 1 teaspoon of salt
• 1 tablespoon of olive oil

Instructions

1. Step 1: In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. Step 2: Add the flour, salt, chopped rosemary, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
3. Step 3: Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Step 5: Punch down the dough and shape it into a round loaf. Place the loaf on a baking sheet, cover it, and let it rise for another 30 minutes.
6. Step 6: Preheat your oven to 400°F (200°C). Make a few slashes on the top of the loaf with a sharp knife and bake for 30-35 minutes or until golden brown.
7. Step 7: Remove the bread from the oven and let it cool before slicing and serving.

Tips & Variations

• Substitute fresh rosemary with 1 tablespoon of dried rosemary if fresh is unavailable.
• For extra flavor, add a teaspoon of garlic powder to the dough.
• Try brushing the loaf with olive oil before baking for a shinier crust.
• Let the bread cool completely before slicing to avoid a gummy texture.

Storage

Store leftover bread in an airtight container or bread box at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, warm slices in a toaster or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same amount. Mix it directly with the dry ingredients without proofing in water first, and adjust the rising time as needed.

What if I don’t have fresh rosemary?

You can use dried rosemary as a substitute. Use about one-third of the amount called for fresh rosemary, and crush it slightly before adding to release more flavor.

Homemade Rosemary Bread Recipe

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★★★★★

4.7 from 109 reviews

This homemade rosemary bread recipe yields a fragrant, golden loaf infused with fresh rosemary. It features a simple yeast dough that’s kneaded, risen twice, and baked to perfection. The result is a crusty exterior with a soft, flavorful crumb, perfect as a savory accompaniment or on its own.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 2 hours 20 minutes
• Yield: 1 loaf (about 12 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Ingredients

• 4 cups of all-purpose flour
• 1 packet of active dry yeast (about 2 1/4 teaspoons)
• 1 1/2 cups of warm water (around 110°F/43°C)
• 2 tablespoons of fresh rosemary, chopped
• 1 teaspoon of salt
• 1 tablespoon of olive oil

Instructions

1. Activate the Yeast: In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
2. Mix the Dough: Add the flour, salt, chopped rosemary, and olive oil to the yeast mixture. Stir until a shaggy dough forms, ensuring all ingredients are well combined.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until the dough is smooth and elastic, which helps develop the gluten structure.
4. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
5. Shape and Second Rise: Punch down the dough gently to release air bubbles, shape it into a round loaf, and place on a baking sheet. Cover and let it rise for another 30 minutes to achieve a light and airy texture.
6. Preheat Oven and Score: Preheat your oven to 400°F (200°C). Use a sharp knife to make several slashes on top of the loaf to allow for expansion during baking.
7. Bake the Bread: Bake for 30-35 minutes or until the crust is golden brown and the loaf sounds hollow when tapped.
8. Cool and Serve: Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving to preserve the texture.

Notes

• Make sure the water temperature is warm but not hot to avoid killing the yeast.
• For a more intense rosemary flavor, gently bruise the rosemary before chopping to release oils.
• Letting the bread cool before slicing helps retain its structure and prevents it from becoming gummy.
• This bread can be stored in an airtight container for up to 3 days or frozen for longer storage.

Keywords: homemade bread, rosemary bread, yeast bread, fresh rosemary, baking bread, savory bread