- Dish type
- Bread machine
Rosemary imparts a lovely flavour to this homemade yeast bread, made in the bread machine. Use 3 tablespoons chopped fresh rosemary instead of 1 tablespoon dried, if desired.
1578 people made this
- 250ml water
- 3 tablespoons olive oil
- 1 1/2 teaspoons caster sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon mixed Italian herbs
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried rosemary
- 350g bread flour
- 1 1/2 teaspoons dried active baking yeast
MethodPrep:10min ›Cook:40min ›Extra time:2hr10min › Ready in:3hr
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.
Reviews & ratingsAverage global rating:(1704)
Reviews in English (1266)
Oh my goodness this bread is adorable, served with olive oil, herb’s, parmesan and garlic! I did make a few small changes to the recipe, I put dried rosemary in a Ziploc bag and crushed with the back of a spoon, so that I did not have long hard grains through the bread, but I still wanted the taste! Increased Italian seasoning to ½ teaspoon. After removing the dough from the bread machine, I kneaded dough and let sit in a covered bowl for 30 minutes. Shaped, placed on a baking sheet and cooked for 30 minutes, removed from the oven and glazed with olive oil and topped with crushed sea salt and Italian seasoning and baked for a further 1o minutes. Delicious!-21 Feb 2010
Fantastic recipe, delicious results. We used the extra Italian herbs as suggested by others. We baked using the Russell Hobbs 18036 breadmaker on the P1 (White) small setting. Will be making many more times!-06 Jan 2014
delicious!! I used fresh rosemary in the recipe. Goes well with balsamic vinegar and extra virign oil yum yum!-22 Feb 2011
Jo’s Rosemary Bread
This bread has a great flavor. It is moist, light and has a crispy crust.
Original recipe makes 1 – 1 1/2 pound loaf
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle press Start.
Calories: 137 kcal
Carbohydrates: 21.6 g
Cholesterol: 0 mg
Fat: 3.9 g
Fiber: 0.9 g
Protein: 3.6 g
Sodium: 292 mg
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This Rosemary Bread, Macaroni Grill Copycat bread has amazing flavor and would be the perfect accompaniment to any dinner menu.
Have you ever woken up in the morning thinking about a recipe or something you’ve eaten in the past. It happens to me quite often. The other day I woke up thinking about this Rosemary Bread. It had been years since I had made it but I was craving it for some reason. I’m not sure what set off the craving. I first had the bread at Macaroni Grill, an Italian restaurant chain that I don’t think is even in Portland any longer. A friend had given me a copycat recipe for it and I made it at home quite often after I first got the recipe. I especially loved to serve it with soup or this favorite pasta, Penne Rustica (also a copycat recipe from Macaroni Grill).
I decided I needed to make it this past weekend so I went to the blog to get the recipe and much to my surprise, it wasn’t on the blog! All my favorite recipes are on the blog. I’m not sure how I missed this one but I’m about to remedy that. The recipe makes two small round loaves and comes together quickly and easily. I like to make it with fresh rosemary but if all you have is dried rosemary that will work but be sure and try it with fresh rosemary sometime! If you use dried rosemary, use half the amount of fresh rosemary.
I gave it a coat of melted butter, some additional fresh rosemary on top and a sprinkle of my favorite flaked salt from Jacobson Salt. You can also play around with some of your other favorite herb combinations to change things up. I served it this weekend with some homemade tomato soup.
You could make one larger loaf but I like to make two so that I have one to share! I think bread always tastes better if it’s shared with someone else.
No-knead overnight rosemary bread
i have always loved good, crusty bread but for years and years, i was totally intimidated by the thought of baking it myself. i mean, yeast. water temperature. kneading. rising. how does one ever possibly learn how/what/when to do with these important-yet-difficult-to-quantify variables?! the water temperature situation i would be able to conquer now that i have a thermometer but the rest of those… where to even start?! is that what still-happy proofed yeast looks like??
all of this is to say, you can imagine my delight when no-knead overnight bread swept through the interwebs (several years ago – hey, i never said i was trendy at the same time as everyone else…). these no-knead overnight bread recipes took two more of the scary variables out of the equation. we can tell right from the title that kneading is out. no more guessing if this blob of flour and water is too sticky or too dry or if i’ve overworked the dough or not developed enough gluten yet. phew!
the overnight piece not only came with a suggested number of hours, it also reduced the importance of getting the timing juuuuuust right. if something is rising for 2 hours and you leave it an extra half an hour, that’s 25% of the total rising time! if it’s supposed to rise for 12 – 18ish hours and you leave it a bit extra, meh, who’s worried? this is a big win for those of who don’t really remember exactly how big a lump of flour and water was 2 hours ago and can’t accurately gauge if this lump is twice the size of the lump two hours ago (or, heaven forbid, 2 hours and 30 minutes ago!).
left: after the first rise (bubbles!) | right: ready to start the 2 hour rise
so, now that i’ve toooootally talked you out of ever considering making traditional yeast bread (or confirmed that i am, in fact, a lightweight, depending on where you fall on the yeast bread baking spectrum…), let me tell you how easy and forgiving this no-knead overnight rosemary bread is! so easy! so forgiving! in the years since discovering this recipe, i have messed with this recipe six ways from sunday and it basically just always works. total magic i tell you.
let’s talk specifics: you don’t need a borderline-professional strength mixer you do need a heavy pot or casserole dish with a lid that can go in the oven. you don’t need a lot of yeast you do need some time (this is a great weekend project – most of the time is hands off). you don’t need a baking stone, peel, special rising basket, rocks, thick metal chains, or pot holders that go up to your elbows (all of which i have seen called for by various “make bakery quality bread at home recipes”) you do need a non-terry cloth cotton towel or two. a scale beats measuring cups every time. are we all in? i think we can do this.
i’ve provided lots of detailed instructions below, but that’s just how i do. you really can’t mess this up (i guess if your yeast was years old and totally dead…). go team yeast bread bakers at home!
- 1 1/2 teaspoons active dry yeast
- 1/4 cup warm water (110 degrees)
- 5 tablespoons extra-virgin olive oil, plus more for bowl
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons finely chopped rosemary, plus 1 tablespoon whole leaves
- 1 1/2 cups plus 1 teaspoon all-purpose flour, plus more for dusting
- 1 cup whole wheat flour
Stir together yeast and the warm water in the bowl of an electric mixer. Let stand until foamy, about 7 minutes.
Add 3/4 cup water, the olive oil, sugar, salt, chopped rosemary, 1 1/2 cups all-purpose flour, and the whole-wheat flour to bowl. Fit mixer with the dough hook mix on low speed until dough comes together, about 1 minute. Raise speed to medium-high mix until dough is smooth and elastic, 8 to 10 minutes.
Lightly oil a large bowl. Shape dough into a ball, and transfer to oiled bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch down the dough let rest, covered, 15 minutes. Turn out dough onto a lightly floured surface, and divide in half.
Roll one piece into an 11-inch-long loaf. Gently twist dough to create contours, then tuck ends underneath. Transfer to a baking sheet. Press half the rosemary leaves into loaf. Repeat with remaining piece of dough.
Loosely cover baking sheet with plastic wrap, and let loaves rise slightly in a warm, draft-free spot 30 minutes. Meanwhile, preheat oven to 400 degrees.
Dust loaves with remaining teaspoon all-purpose flour. Bake until golden, about 30 minutes. Let cool completely on a wire rack before slicing.
Rosemary Bread recipes
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"This bread has a great flavor. It is moist, light and has a crispy crust." ( more )
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"This tender golden loaf has a mild rosemary and pecan flavor. 'A doctor who came to our off. ( more )
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Notes & Substitutions
Unbleached Organic All Purpose Flour: You can replace the all purpose flour with part whole wheat flour, which I do sometimes. I like to add half of each flour type. I don’t suggest using all whole wheat flour because from my experience it makes the bread more dense keeping it from turning out as light and fluffy.
Natural Liquid Sweetener: You can sub cane sugar for the liquid sugar without being able to tell a difference!
Extra Virgin Olive Oil: I always suggest using a high quality olive oil, but any other oil should work fine. I use Braggs Extra Virgin Olive Oil because it is unrefined, unfiltered and a brand I trust. 100% natural, extra-virgin olive oil is high in antioxidants with many health benefits, but you want to make sure that is what you’re getting. There is a lot of fraud going on in the olive oil market where companies claim the olive oil is one thing but is diluted with other lower quality oils- so do your research and make sure you know what you’re getting!
Here it is! If you make this 1-Hour Homemade Rosemary Bread I would love to know what you think so let me know! Happy cooking, friends!
Olive Cheddar Bread
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Delicious Olive Cheddar Bread – olives, cheddar and whole wheat flour, this bread is a sandwich in its own. Super delicious, healthy and easy to make.
It’s official! My husband says this is the best bread ever. And you have to trust him, because he is the pickiest eater out there! He grumbled and mumbled when he heard I was making an olive and cheddar bread, but when he took his first bite he was in love. That’s right, love at first bite!
You have to admit you don’t come across an olive cheddar bread recipe every day. But you know what, it is an amazing and savory bread that I love to have for breakfast toasted with some butter. I also think it’s somewhat healthy for you because it’s not all white flour, it has a cup of whole wheat flour and not a lot of oil, only a tablespoon. This bread is super easy to make, and it’s made with ingredients one is likely to have at home. Actually that’s why I even wanted to make this bread, I had some gorgeous Kalamata olives and some great cheddar cheese and this was the perfect idea.
We start off same as making any other bread. In a cup or a small bowl, measure out 1/4 cup of lukewarm water, a tsp of honey and a package of active dry yeast. Stir it all together.
Let the yeast mixture sit until it gets all foamy.
In the bowl of your mixer, add about 1 1/2 cups of the white flour, the whole wheat flour, salt and pepper, milk, olive oil and the foamy yeast mixture.
Mix everything together using the paddle attachment over medium speed. Remove the paddle attachment and attach the dough hook. Add the olives and cheddar cheese to the bowl.
Mix everything well, until the olives and cheese are well incorporated in the dough.
We’re almost done with the dough, we just need to add about another cup of the flour to the dough, or as much as needed, until the dough is firm enough. Mix the dough for another couple minutes over medium speed. Shape the dough in a ball, and place it in an oiled bowl.
Now you just need to let it rise until it doubles in size, probably about an hour, but for me it took more like 40 minutes, because it’s really warm in the house. In Calgary we only have 2 seasons, winter and July and because of that we don’t need an air conditioner. There are only a few days a year when you might need one, and today is one of those days. But this heat in the house is an excellent condition for your dough. It will rise fairly quickly. After an hour, your dough will look something like this:
I have an island that is all made out of wood, so I didn’t really need to flour the surface, especially because the dough is oiled, but if you find that your dough is sticking to the table, sprinkle a little bit of flour. Punch down the dough then just knead it a couple times lightly. Roll it out into a long triangle.
Mine looks more like a long oval, but you get the picture. Now roll it up, jelly roll style. Place the roll in a greased loaf pan with the seam side down. I just greased mine with some olive oil.
Now you need to let it double in size again, for about another hour or so. Luckily for me, it only took about 20 minutes for it to double, that’s how hot it’s in the kitchen.
Doesn’t it look gorgeous already? It sure does! All that’s left to do is bake it in a preheated oven at 375 F degrees. Making bread is very simple, and like I’ve said before, for me, it’s very therapeutic.
Look at that. It’s huge, have you ever seen anything better looking than that bread?
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Super Easy Rosemary Bread Machine Bread
Mouth-watering and easy to adjust to your personal tastes. Bakes up light and spongy. No eggs, milk or butter. My toddlers all want 2nds and 3rds of this when I make it!
Original recipe makes 1 1-1/2 pound loaf
1 cup warm water (110 degrees F (43 degrees C))
2 1/2 teaspoons active dry yeast
3 tablespoons white sugar
1 1/2 teaspoons salt
3 tablespoons olive oil
1/2 teaspoon ground thyme
1/2 teaspoon garlic powder
2 teaspoons crushed dried rosemary
3 cups all-purpose flour
- Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.
Calories: 319 kcal
Carbohydrates: 55.1 g
Cholesterol: 0 mg
Fat: 7.5 g
Fiber: 2.3 g
Protein: 7.2 g
Sodium: 585 mg