Friday, November 25, 2011

Rosemary Bread


I hope everyone had a wonderful Thanksgiving! We sure did! There was so much food that I can't even remember everything. I do remember the turkey though because we had 3 of them. Yes, 3! We're a big group. :) One was deep fried, one was baked, and the last one was smoked. How did everyone else cook their turkey this year?

My main job this year was the bread, although I did bring several other things. I ended up making dill bread, honey oat bread, and rosemary bread. I was shocked to see that I hadn't posted my rosemary bread recipe. It's a favorite and is the number one bread requested by my mom when we have a gathering.

Enjoy! And happy holidays everyone!

Several types of bread that I made, including the rosemary of course :)
Rosemary Bread
Serving Size = 1 1/2 lb loaf
  • 1 cup water
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon Italian seasoning (I just pour in some oregano, thyme and basil)
  • 1/4 teaspoon ground black pepper
  • 1/2 tablespoon dried rosemary (original calls for 1 tablespoon, but I think it's too much)
  • 2 1/2 cups bread flour
  • 1 1/2 teaspoons active dry yeast
Optional for second method
  • 1 egg white
  • 1 tablespoon water
  • Extra rosemary and sesame seeds for decoration
  1. Place everything into your bread machine in the order recommended by the manufacturer. Select white bread/basic cycle, medium crust, 1 1/2 lb loaf and press start.
  2. OR, and this is the way I did it (I've done both and they both work, but I prefer this second method) select the dough cycle on the machine and let it do the work. Then remove the loaf from the bread machine and place into a greased 8x4-inch baking pan, turning once to coat the top of the bread. Cover with a towel and leave in a warm place for 30 minutes.
  3. Mix together an egg white with 1 tablespoon of oil and brush the top of the bread. Sprinkle with sesame seeds and rosemary for decoration (optional).
  4. Preheat oven to 400F. Bake bread for 25 - 30 minutes, or until golden brown and creating a solid sound when tapped.

14 comments:

April @ The 21st Century Housewife said...

This sounds like such a delicious, aromatic bread! It would be wonderful with anything, but I especially like the idea of it with a pasta meal! I love that there is the option to make the dough or even the whole loaf in the bread machine as well. Thank you for sharing this post with the Gallery of Favorites.

Miz Helen said...

Hi Elsa,
This is a great Rosemary Bread. We have Rosemary growing in our Herb Garden, this will be a great recipe for us to try. Hope you are having a great holiday week end. Thank you so much for sharing with Full Plate Thursday and hope you will come back soon!
Miz Helen

Kate said...

I LOVE dill bread and dill grows sooo well here. I make rosemary bread regularly but I I am going to try your recipe because mine is so thick and heavy.

kitchen flavours said...

Your bread looks wonderful, Elsa! I love 'herby' breads! 3 turkeys for Thanksgiving? Wow! Leftovers turkeys would make a delicious sandwich with your Rosemary Bread!
Happy Thanksgiving!

Miz Helen said...

Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
Miz Helen

Richa said...

i love herb breads..give me some dill or rosemary anyday in a bread! yours came out all good. hope you try the flan and do let me know how it turns out!

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