If you’ve never made bread before, Rosemary Bread is a great one to start with. This bread can’t be beat! It is soooo delicious and a really easy bread recipe.
I like to put cooking spray on my hands for taking out the dough and shaping it.īrush each round olive oil and lightly sprinkle with more rosemary and salt.īake 425 for 10 minutes, then reduce temperature to 375 for 15 minutes more.Ĭool slightly, then cut into nice size bits or rip it apart and dip in a bowl of olive oil and balsamic vinegar. Cover with a towel or greased plastic wrap. OR you can place it on your silicone baking mat with no oil. Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal. Or simply keep it in the mixing bowl and cover with a moist cloth while it raises. If you have a big mixer, I keep the dough there with a lid on, it’s nice and moist in there. OR if you don’t make bread that often, just buy the yeast packets.Ĭover and let rise for 1 hour or until double in size. TIP: I like to buy yeast in a large package and then store it in a plastic container and keep in the freezer. Add flour, salt, and 1-2 tsp chopped rosemary and stir until blended, do not knead!! of each – olive oil, chopped rosemary, and saltĭissolve yeast in the warm water and sugar. Perfect to dipping into olive oil and vinegar as a dinner side dish! These rosemary bread loaves are super easy to make, one of our family favorites! This Rosemary Artisan Bread recipe is a lot like a basic french peasant bread, but with a rosemary twist, just like many of the bake breads at restaurants.
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