My husband has made this bread five or six times now and I’ve never managed to stop eating it long enough to take pictures of it. That ends here. 🙂
Have you ever remembered a particular restaurant because they served you the most amazing complimentary bread ever? This bread reminds me of something that I’ve had at a fancy restaurant. The best part about making this bread is that you don’t have to get dressed up to enjoy it. (And in this case, that my husband was actually the one to make it, even better!)
There’s nothing worse than eating herbed bread that tastes like white bread. However, I don’t want my piece of bread to feel like I’m eating an entire herb garden either. This bread falls in that sweet spot of middle ground and manages to contain the perfect amount of rosemary.
It’s hard to explain the texture of this bread so hopefully the photos will give you a good idea of what you’re in for. It sort of reminds me of the Classic White Wonder bread, but way, way better.
We highly recommend dipping the bread into a bowl of extra virgin olive oil and salt. Oh gosh, my mouth is watering as I’m writing this up and I wish we still had some leftovers. Lol… leftovers… that never happens when my hubby makes this bread, which is why it’s taken me this long to share it with you.
Rosemary Bread Recipe
(Makes 2 loafs)
- 1 tablespoon white sugar
- 1 cup warm water
- 1 package yeast
- 1 teaspoon salt
- 2 tablespoons butter, softened
- 1 tablespoon dried rosemary
- 1 teaspoon Italian seasoning
- 3 cups bread flour
- 1 egg, beaten (optional)
- Set up your stand mixer with the bread hook attachment.
- Into the bowl of your stand mixer, add the sugar and the warm water.
- Sprinkle the yeast over the water and let it sit for around 5 minutes.
- Add the salt, butter, rosemary, and Italian seasoning and turn the mixer on to a low speed. (I used speed 2 on my Kitchen Aid mixer.)
- Add the flour to your mixer bowl and let it run for about 5 minutes.
- Spray a large bowl with cooking spray and transfer your dough into it.
- Cover the bowl with plastic wrap.
- Place the bowl in a warm place to rise for around 1 hour.
- Spray two identical 9×5 inch loaf pans with cooking spray.
- Punch down the dough, and divide it in half. I weigh mine into the loaf pans so they are consistent but it’s not required if you can guess really well. Don’t cover the loaf pans, doing so doesn’t tend to help anything and if your dough rises into the cover you will regret it.
- Allow the dough in the loaf pans to rise in a warm place for another 1 hour.
- Preheat oven to 375 degrees F. (If you were rising them in your oven you should obviously remove them to the counter before you preheat it.)
- Scramble the egg in a small bowl or cup.
- Brush loaves with egg. (This is optional, but it makes the loaves pretty and gives the top crust a little more texture.)
- Bake for 20 minutes or until golden brown.
Adapted from: All Recipes
Here are some other beautiful breads courtesy of my boo.