Delicious Rosemary Bread Recipe -
Delicious Rosemary Bread Recipe
  • READY IN hrs

Delicious Rosemary Bread

Recipe by  

"This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    2 hrs 45 mins


  1. Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 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.
  2. 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.
  3. 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. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2005

I'm usually kind of skeptical trying recipes on this site that haven't been rated but I'm very pleased to be the first one to rate this bread. I didn't have italian seasoning but used 1/4 tsp of each...sage, oregano, thyme and basil. It turned out so soft and delicious that I will certainly be making again for company.

Most Helpful Critical Review
Jun 21, 2011

Help! My bread was hard as rock. I followed the directions but noticed that the bread didn't rise after I punch the dough and left in the baking pan. What did I do wrong?

Jan 17, 2006

My husband LOVES rosemary so I had to give this a try. This was super easy to make, and a 5 star hit with my husband and the kids. The only problem I ran into is if you are going to do the egg wash, you should do that first and then sprinkle the extra rosemary on top right before baking, otherwise it just brushes right off.

Feb 23, 2007

ABSOLUTELY INCREDIBLE!!! THIS IS A KEEPER!!! A nice crust with a beautiful crumb! I recommend only making one loaf form this recipe, though...and to avoid the soggyness on the bottom of the loaf, dust bottom and sides of dough with cornmeal instead of greasing the pan. This bread was fantastic. I made it five times in a week. Gave two away and we ate the others ourselves. For the herbs I used sage, basil and oregano along with fresh rosemary (I dumped all the rosemary into the bread and did not sprinkle any on top). The salty taste of this bread makes it sooo good and we just could not get enough. When it's day old, it makes INCREDIBLE toast.

Nov 01, 2005

This turned out great. It reminded me of the bread served at my favorite Italian restaurant. Definitely use fresh rosemary if you can, it makes all the difference.

Aug 17, 2009

This bread is fabulous! I used crushed rosemary and spread cornmeal on the bottom of the baking sheet. I didn't use any additional rosemary on top - it all went in the bread. I served it warm with an herbed olive oil for dipping.

Jun 15, 2006

I made this with dinner last night and it was delicious! I messed up and added the whole 2 Tbsp of rosemary to the bread mixture and it turned out beautifully regardless. I served it alongside Rosemary Pasta in Roasted Garlic Sauce (also on this site) and it was just delicious together!

Jan 21, 2006

I just took my two loaves out of the oven and can honestly say that this is a fabulous recipe. I used my bread machine set on the dough setting but didn't change anything else about the recipe. I will definitely make this again and again.


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  • Calories
  • 124 kcal
  • 6%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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