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Rosemary French Bread
SUBMITTED BY:
Heather
PHOTO BY:
GRANNYLOOHOO
"This is a wonderful recipe for bread machines. This bread is crusty on the outside and so soft on the inside it's incredible! One loaf doesn't last the whole day in my house!"
RECIPE RATING:
Read Reviews
(25)
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PREP TIME
5 Min
COOK TIME
2 Hrs 10 Min
READY IN
2 Hrs 15 Min
Original recipe yield 1 - 1 pound loaf
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (.25 ounce) package active dry yeast
2 cups bread flour
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon butter, softened
17 tablespoons warm water
1 tablespoon dried rosemary, crushed
2 teaspoons minced garlic
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DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
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REVIEWS
Reviewed on Sep. 25, 2003 by KIRSTEENS
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KIRSTEENS
Sep. 25, 2003
This is a keeper. Makes great lunch sandwiches. (I had to add 1/2 cup of flour and used the medium setting to make it crusty.)
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17 users found this review helpful
This is a keeper. Makes great lunch sandwiches. (I had to add 1/2 cup of flour and used the...
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Reviewed on Sep. 25, 2003 by CAYLEEBRIANNE
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CAYLEEBRIANNE
Sep. 25, 2003
Tihs bread is a hit with my family. It had a wonderful aroma while baking, and turned out perfect. All golden and crusty on the outside and soft and chewy on the inside. However, this bread took 4 hours on the french bread setting in my machine instead of 2, so make sure to plan far enough ahead if using it for a meal!
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16 users found this review helpful
Tihs bread is a hit with my family. It had a wonderful aroma while baking, and turned out...
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Reviewed on Apr. 14, 2003 by MMPAINTS
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MMPAINTS
Apr. 14, 2003
I made this with machine on french bread setting, light crust, and subbed garlic powder(1tsp) and this came out exceptionally well. Chewy crust and super soft, but firm inside. Holds form well for cutting, an overall great recipe with a light herbal taste. Well done!
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16 users found this review helpful
I made this with machine on french bread setting, light crust, and subbed garlic powder(1tsp)...
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Reviewed on Apr. 14, 2003 by JODIDJ
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JODIDJ
Apr. 14, 2003
I was really disappointed in this bread! I tried it twice and both times it rose in the first 'rise' and then fell and came out flat and raw. It was a total flop.
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16 users found this review helpful
I was really disappointed in this bread! I tried it twice and both times it rose in the first...
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Reviewed on Apr. 14, 2003 by
UASTEPH
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UASTEPH
Apr. 14, 2003
Pretty bummed with this - the flavor wasn't bad, but the bread was flat, doughy, and just not...good, I guess.
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16 users found this review helpful
Pretty bummed with this - the flavor wasn't bad, but the bread was flat, doughy, and just...
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Reviewed on Aug. 9, 2006 by
GRANNYLOOHOO
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GRANNYLOOHOO
Aug. 9, 2006
Since I am the bread machine at my house, I adapted this recipe to the old-fashioned method. Using Tunisianswife's suggestions (see her Mediterranean Black Olive Bread review), I proofed the yeast in 1 cup of warm water mixed with the 1 tsp of sugar; added the flour (I used A.P.) and mixed in the remaining ingredients. I kneaded the mixture on a floured surface and probably added another 1/2 to 3/4 cup flour by the time all was kneaded in. Like Tunisianswife, I did 3 risings on this bread, kneading in between, and using her steam-baking idea, baked in a 450 oven (with a pan of water at the bottom to provide steam) for the first 15 minutes, then reduced to 400 & baked another 10-15 minutes. I agree with reviewer Tanaquil as to the texture and gourmet quality of this bread. I have baked breads for many, many years but this is one of the finest I've ever baked. I used 1 T fresh rosemary. The rosemary is a fragrant and subtle addition to the flavor. I was concerned about the amount of garlic, but it was perfect--it baked into mellow goodness. The texture was a soft but chewy interior and crusty exterior that sliced beautifully. My family has requested I make another loaf this week and let it be the meal!
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14 users found this review helpful
Since I am the bread machine at my house, I adapted this recipe to the old-fashioned method....
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Reviewed on Apr. 14, 2003 by Joan
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Joan
Apr. 14, 2003
Mmmmm...good! I happened to have fresh rosemary on hand and used that instead of dried. This bread has the most wonderful aroma and mild flavor. I used the left-over bread to make "Garlic Croutons" (found here at AllRecipes.com).
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13 users found this review helpful
Mmmmm...good! I happened to have fresh rosemary on hand and used that instead of dried. This...
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Reviewed on Apr. 9, 2004 by LOUDSPEAKER
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LOUDSPEAKER
Apr. 9, 2004
I just got a bread machine so Im not an experienced user but so far this is my favorite recipe to use for it.
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6 users found this review helpful
I just got a bread machine so Im not an experienced user but so far this is my favorite recipe...
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Reviewed on Aug. 3, 2004 by XPOKEYX
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XPOKEYX
Aug. 3, 2004
I needed to add a lot more flour during the kneading cycle, but the end result was delicious!
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5 users found this review helpful
I needed to add a lot more flour during the kneading cycle, but the end result was delicious!
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Reviewed on Jan. 5, 2004 by BOZOMAN
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BOZOMAN
Jan. 5, 2004
Love it or leave it, I guess. Turns out I don't like Rosemary. :-) Bit "spongy", too.
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4 users found this review helpful
Love it or leave it, I guess. Turns out I don't like Rosemary. :-) Bit "spongy", too.
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