Fresh Rosemary Bread Recipe

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Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

Excellent Taste - didn't have oatbran, substituted oatmeal - everyone loved it!

—NCSTEPHENS

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Most Helpful Critical Review

Sep 16, 2009

This did not rise well and it tasted worse. I substituted whole wheat flour for the gluten (which I always do) so perhaps that was the problem but this was really bad and a waste of mozz and parm and fresh rosemary. We won't try this again. My husband said it was too salty too (and he's not one to complain).

—CookingInSeattle

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14 Ratings

Jan 25, 2004

This is the best. I sometimes leave out the herbs and finish up with a super white bread which keeps well

—MIKEHWOOD

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Jun 02, 2008

Wow---this was phenomenal! I used 2 1/2 cups all purpose flour instead of the other stuff, combined with 1/4 cup of oatmeal. I used fresh, chopped rosemary from our garden. I have been wanting to make this bread for awhile now, and it didn't disappoint---so good! PS Only used about a 1/4 tsp. of black pepper since I was making this for my boys, 1 tsp. pepper seemed a bit much. Also shaped and baked in oven.

—opal~/~dragonfly (dana)

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Aug 28, 2009

This is such a healthy, delicious bread! I converted the recipe to avoid using the bread machine, because I don't have one. Instead, I formed the dough into two long, skinny ropes, cut slashes in the top, and baked them in the oven. The only other change I made was to cut the salt and pepper back to 1/2 tsp. The bread came out very delicious this way...the only other change I would consider is maybe soaking the oat bran in some of the water for 1/2 hour before mixing up the dough so that it would be softer. Thanks so much for sharing...this recipe is a keeper!

—larkspur

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Feb 29, 2004

Wonderful bread! My husband is a huge fan of rosemary, this bread was gone in no time.

—DHILLY

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Aug 14, 2007

I left out the rosemary so I could make mini-burgers using this bread recipe (placed everything in bread machine and pushed 'dough' then rolled into golfball sized balls and baked at 375° for about 12 min.) Kids gobbled them right up!

—JENIFER13

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Apr 07, 2008

the rosemary was just the touch! I had a whole cup of mozzarella cheese and didn't want to have any leftovers, so in it went and it was ok. definitely a keeper!

—ANNAMA

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Nutrition

Calories
162 kcal
8%

Carbohydrates
24.2 g
8%

Cholesterol
6 mg
2%

Fat
4.8 g
7%

Fiber
2.4 g
10%

Protein
8 g
16%

Sodium
426 mg
17%

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

Nutritional Information

Fresh Rosemary Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 162
** Calories from Fat: 43

% Daily Value *
** Total Fat 4.8g 7 %
** Saturated Fat 1.5g 8 %
** Cholesterol 6mg 2 %
** Sodium 426mg 17 %
** Potassium 106mg 3 %
** Total Carbohydrates 24.2g 8 %
** Dietary Fiber 2.4g 10 %
** Protein 8g 16 %
** Sugars 3.1g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 11 %
** Iron 16 %
** Thiamin 23 %
** Niacin 26 %
** Vitamin B6 4 %
** Magnesium 11 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.