Recipe by Leigh Serth
"This bread has great rosemary flavor. This one will become your favorite."
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1 1/2 teaspoons
2 1/2 tablespoons
chopped fresh rosemary
chopped fresh thyme
1 1/2 tablespoons
active dry yeast
This is the best bread recipie. I had to stop making it for a while because we would eat it all in one night.
a bit heavy
I love making breads like this during the summer when fresh herbs are plentiful right in your own yard and you don't have to pay an arm and a leg for them in the grocery store! Herb breads are SO delicious, and this bread is certainly one of them. What caught my eye in this recipe was the addition of the milk (helps make for a tender bread) and egg (which adds moistness and richness) - and not one egg, but two! I was curious. Knowing that 2-1/2 T. of sugar would make the bread overflow in my bread machine (plus, I don't care for that much sweetener in my breads anyway) I trimmed the sugar down to just 1 tsp. I added a handful of fresh chopped parsley, chives, rosemary, oregano and thyme, and 2 T. of olive oil for the margarine called for. The recipe directs to use the basic white setting, but I wanted a deeper, crunchier crust and chose the French bread setting. The bread was everything I thought it would be - moist, rich, flavorful with a crisp and chewy crust. Delicious, and makes for fabulous sandwiches.
This has got to be one of the best doughs I've worked with from this site. I used my Kitchen Aid mixer to make this bread, proofing the yeast with the sugar and warm milk in the mixer bowl for ten minutes before adding the butter and eggs, then the dry ingredients. I added about a tsp. of garlic powder to the dough, I made no other changes. This needed a couple more tbsp. of flour to get it together to want to jump on the bread hook. I let it knead for about five minutes with the hook, then set it on my warm oven to rise for about an hour or so. Once it doubled, I formed it into a loaf and set it on the warm oven to rise again. This bread really went to town on the second rise. This took about 30 minutes in a 350* oven. So pretty and very good. This will go well with Turkey Noodle Soup, which is also from this site. I'll make this again!
I just brush on olive oil and salt it and everyone loves it!
This was really great! I made the dough in the bread maker then baked it in the oven (I like the way it looks from the oven.) I also added some parmesan cheese--yummy!
Try making tomato sandwiches out of this bread ! This italian loves this stuff .. Only, I used EVO instead of butter, added chopped garlic, used all purpose flour with a little extra yeast and put in lots of rosemary! Oh boy !
The bread was amazing and tasted like what you would be served in a restaurant. Thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Herb Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 27
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