Homemade Rosemary Bread Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the Bread: Bake for 30-35 minutes or until the crust is golden brown and the loaf sounds hollow when tapped.
- 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
Find it online: https://victoriablair.com/homemade-rosemary-bread-recipe/
