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Homemade Rosemary Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/homemade-rosemary-bread-recipe/