We have a gigantic rosemary bush in our garden, and I’ve found that making rosemary bread is the perfect solution for using the herb on a semi-regular basis. What I love about this bread is that it’s soft, the texture practically melting in my mouth. It goes great with both regular butter and fake butter (we have two fellas who are allergic to dairy in our household, and another who is lactose intolerant), and it’s a great pair for practically any dish! The rosemary isn’t too powerful, but contains just the right amount of spice to satisfy one’s carb craving.
- 1 tablespoon white sugar
- 1 cup warm water
- 1 package active dry yeast
- 1 tsp salt
- 2 tablespoons butter, softened
- 2 tablespoons rosemary
- 1 teaspoon Italian seasoning
- 3 cups bread flour
- 1 tablespoon olive oil
- 1 egg, beaten (optional)
- Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter (or in my case, fake butter, which still works great!), 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
- Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
- Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet (I put the dough in bread pans). Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.