Homemade Rosemary Bread Recipe

Introduction

Enjoy the fragrant aroma and rustic taste of homemade rosemary bread, a simple yet flavorful loaf perfect for any meal. This easy recipe combines fresh rosemary with a soft, chewy crumb and a golden crust that will impress family and friends.

Ingredients

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

• For a deeper rosemary flavor, lightly toast the rosemary before adding it to the dough.
• You can substitute fresh rosemary with 1 tablespoon dried rosemary if fresh isn’t available.
• Brush the loaf with olive oil before baking for a shiny, flavorful crust.
• Add a tablespoon of honey or sugar to the yeast mixture for a slightly sweeter bread.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days. To refresh the bread, sprinkle it lightly with water and warm it in the oven at 350°F (175°C) for 5-10 minutes. For longer storage, slice and freeze the bread, then toast slices directly from the freezer as needed.

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 for active dry yeast. Reduce the warm water slightly and mix the instant yeast directly with the flour before adding the water.

How do I know when the bread is fully baked?

The bread should have a golden brown crust and sound hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) ensures it is fully baked.

Homemade Rosemary Bread Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

Enjoy a fragrant, homemade rosemary bread that’s soft on the inside with a perfectly golden crust. This simple recipe uses fresh rosemary and basic pantry ingredients to create a delicious loaf ideal for sandwiches, toasts, or accompanying your favorite meals.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 20 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups all-purpose flour
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 1 teaspoon salt
• 2 tablespoons fresh rosemary, chopped

Wet Ingredients

• 1 1/2 cups warm water (about 110°F/43°C)
• 1 tablespoon olive oil

Instructions

1. Activate the Yeast: In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
2. Mix the Dough: Add the all-purpose flour, salt, chopped fresh rosemary, and olive oil to the yeast mixture. Stir everything together until a shaggy dough starts to form.
3. Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
4. First Rise: Place the kneaded dough in a greased bowl. Cover it with a clean towel, then let it rise in a warm, draft-free place for about 1 hour or until it has doubled in size.
5. Shape the Loaf: Punch down the risen dough to release excess air, then shape it into a round loaf. Place the loaf on a greased or parchment-lined baking sheet. Cover it again and let it rise for another 30 minutes until puffy.
6. Prepare to Bake: Meanwhile, preheat your oven to 400°F (200°C). Just before baking, make a few slashes on the top of the loaf with a sharp knife to allow steam to escape for better crust development.
7. Bake the Bread: Bake the loaf in the preheated oven for 30-35 minutes or until it turns golden brown and sounds hollow when tapped on the bottom.
8. Cool and Serve: Remove the bread from the oven and let it cool on a wire rack before slicing to preserve its texture and flavor.

Notes

• For a crunchier crust, place a pan of water in the oven while baking to create steam.
• If you don’t have fresh rosemary, dried rosemary can be used, but reduce the quantity to 1 tablespoon as dried herbs are more concentrated.
• You can add a teaspoon of sugar to help the yeast if desired, but this recipe doesn’t require it.
• Make sure water is warm, not hot, to avoid killing the yeast.
• This bread can be stored for up to 3 days in an airtight container or frozen for longer storage.

Keywords: rosemary bread, homemade bread, easy bread recipe, fresh rosemary, yeast bread, artisan bread