bread recipe rosemary
This aromatic rosemary bread is perfect for serving alongside soups and salads or for enjoying fresh out of the oven. Its fragrant herb adds a delightful touch, making it a favorite for gatherings and special occasions.
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 loaf pan (9x5 inches)
- 1 clean kitchen towel
- 1 oven
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 tablespoon sugar
- 1 ¼ cups warm water (110°F or 43°C)
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
Instructions
- In a mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it's frothy.
- Add the olive oil, salt, and chopped rosemary to the yeast mixture, stirring gently to combine.
- Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
- Shape the dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm place for 1 hour or until it doubles in size.
- Once risen, punch the dough down to release the air. Shape it into a loaf and place it in the greased loaf pan.
- Cover the loaf with the kitchen towel again and let it rise for another 30 minutes.
- Preheat the oven to 375°F (190°C) while the dough rises.
- Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped.
- Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Notes
For added flavor, you can sprinkle some coarse sea salt on top of the dough before baking.
This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage. Just slice and toast to enjoy later.