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

Rosemary French Bread

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 - 1 pound loaf Change Servings
  • PREP

    5 mins
  • COOK

    2 hrs 10 mins

    2 hrs 15 mins


  1. 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 More Reviews

Most Helpful Positive Review
Aug 09, 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!

Most Helpful Critical Review
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.

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.)

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!

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!

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

Apr 14, 2003

Pretty bummed with this - the flavor wasn't bad, but the bread was flat, doughy, and just not...good, I guess.

May 30, 2007

This was my second time making this recipe. The first time was delicious, but very small. The last time I made it it barely rose at all and was way too dense and rock hard on the outside. My mother-in-law suggested that the fresh garlic might affect the rising...I'm bummed because it's such tasty bread and stumped because of all of the great reviews. Any suggestions?


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 237 mg
  • 9%

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

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