Any dinner table will taste and smell fantastic thanks to this really simple recipe. It also pairs beautifully with olive oil that has a garlic flavor.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 16 |
| Yield: | 2 loaves |
Ingredients
- 1 tablespoon white sugar
- 1 cup warm water
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon salt
- 2 tablespoons butter, softened
- 2 tablespoons rosemary
- 1 teaspoon Italian seasoning
- 3 cups bread flour
- 1 tablespoon olive oil
- 1 egg, beaten (Optional)
Instructions
- 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.
- 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.
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts
| Calories | 31 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 160 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
So simple the best bread ever…. I will never eat any other bread. Yummy
Sooo good
This is recipe title lives up to it’s name – it’s delicious! I added 2 cloves of finely minced garlic because I always love garlic with just about all my savory dishes and it only enhanced the other flavors – so good! Add it in when adding in the other spices. Very easy recipe and a short bake time which I was surprised about but it really only took 16 minutes with the baguette-type (though thicker, like Italian bread) shape I molded them into. Highly recommend!
My family loves this bread. We also only make one loaf instead of two. I also use this recipe to make hamburger buns. Weigh each dough ball to 3.3 oz, flatten each ball into a bun shape, rise and bake. Once the grill is going slice buns in half and grill cut side down.
Made this with lavender, by accident. Did a few things differently (based on review comments from jasminen): 1. For topping, after egg white coating, sprinkled on diced lavender and salt. 2. After putting in the oven, threw in 1/4 cup of water for steam and closed the door. 3. Baked for 15 minutes, then sprinkled parmesan cheese on top 4. Baked for 10 more minutes.
This recipe is not for a first time bread maker. My first attempt flopped because I didn’t know about water temperature for the yeast. After throwing away the first batch I did a Google search on the proper way to prepare yeast in warm water. My second attempt was better, just a little sticky. Instead of giving up again, I decided I had nothing to lose and added a bit more flour to the recipe. Although it didn’t rise as much as I like to chew it turned out fine just a little crumbly. It tasted great and everybody thought it was very good. I’ll practice a bit more and get it perfect! Thank you for posting this.
I am a novice baker. I had to make the dough twice. I learned that if the water for the yeast is around 110 degrees it will begin to bubble. I had to use more than 3 cups of bread flour to get a dough that I could work with.
I used olive oil instead of butter
This was yummy. It made enough dough for 1 small-ish loaf, not 2, and I baked it for 30 min.
This recipe is exactly what I was looking for and I love how this bread turned out. I converted the flour volume to grams (360g), and the texture and density were perfect. I added a little shredded Parmesan cheese to the top before baking it in the Big Green Egg. It’s a very easy recipe and I’ll probably be making it at least once a month.
This makes a delicious loaf of bread that smells wonderful while baking. I have made it several times. My favorite way is to make it into 1 large sandwich loaf in a loaf pan. It works beautifully. Just needs an extra 5-10 minutes in the oven to reach the best internal bread temp of 195-200. I added some sesame and poppy seeds to the rosemary topping.
I made this bread two days ago and I am baking more today…..that’s how fast it went! I made exactly as the recipe stated (see no sense in rating and reviewing if changes have been made on first try). I love the flavor and texture of the bread and it makes amazing toast!!! The only change I am making today is that I am going to make it in one big loaf instead of two. I am also going to place an “X” on it before the final rise in hope it will give me a little crispier crust which I do like!! Can’t lose with this one, a real keeper!!!!
added one clove of garlic. bread was super soft. better than i thought it would be with the perfect herb blend
I followed the recipe exactly and I’m very dissatisfied. Too dense and dry and too much rosemary
10/10 amazing this bread was an instant hit. I added some thyme along with the rosemary for an added kick and it was delicious. Would recommend with the thyme as it just tastes better. Also smells amazing.
10/10 amazing this bread was an instant hit. I added some thyme along with the rosemary for an added kick and it was delicious. Would recommend with the thyme as it just tastes better. Also smells amazing.
I should have stuck to the primal recipe but instead added 1 cup of whole wheat flour, the taste was good but reminded me of a danish rye bread. I also used fresh herbs from my garden including, rosemary, oregano, thyme and chives. It had a slight herb flavor, next time I wouldn’t be so shy. improved. It was more like a rye
Very easy. I’ve made it three times so far and each time is soft and delicious. It also stays soft for 3 days.
No changes. Came out quite excellent. Made a double recipe. For the people having trouble, make sure your yeast is alive. The warm ( not over 105° F) and sugar will make sure you know it’s alive as it will turn into a foamy mixture in less than ten minutes. Will be using this to make grilled cheese next time I make it in a loaf pan.
Tastes wonderful, and was fairly simple to make. We dipped it in herbed garlic olive oil, and just the two of us could have polished off both loaves in one meal – it was hard to stop eating it!
This is our go-to bread when company comes. Love it!