Rosemary bread is a truly delicious recipe and a favorite here at Rosevine Cottage. The bread is very light with a delicious rosemary herb taste. We first had it at Macaroni Grill and loved it so we played around with the recipe until we found the right flavor. We love to serve it with olive oil and balsamic vinegar and fresh cracked pepper to dip it in. We’ve made this rosemary bread for church functions, holidays, events and everyday occasions and even converted it into a dinner roll recipe. We have had so many compliments on this loaf and shared it over and over again.
History Of Rosemary
According to legend, when Joseph and Mary fled to Egypt with baby Jesus, Mary washed out the baby’s clothes and laid them over a Rosemary bush to dry and the bush immediately burst into bloom. On the same trip, she laid her own robe over a Rosemary bush while she sat down to rest, and the flowers turned from white to blue. People once believed that a Rosemary bush would not grow taller than 6 feet, Christ’s height when he was on earth, or live longer than his thirty-three years.
In the olden days, the herb Rosemary was being used for anointing and blessing. People said it would bring love and peace to a home and would purify and protect. During the days of the plague, people would burn rosemary herb to protect them from the plague and hospitals used to burn it for it’s purifying properties.
Rosemary Bread Recipe
Ingredients:
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Directions:
Making Rosemary Bread In A Bread Machine:
, Then add flour. Put salt, sugar, seasonings in different corners then make a small well in the center and place yeast in it. How To Make Rosemary Bread By Hand:
Print Your Rosemary Bread Recipe
Rosemary Bread
Ingredients
- 1 Cup Spring Water Warmed
- 3 Tablespoons Coconut Oil or Butter
- 2 1/2 Cups Organic All-Purpose Flour
- 1 1/2 Teaspoons Raw Sugar
- 1 1/2 Teaspoons Celtic Sea Salt or Pink Himalayan Salt
- 1/4 Teaspoon Italian Seasoning (Or make your own with Oregano, Parsley, Thyme, and Sage)
- 1 Tablespoon Rosemary
- 1 1/2 TeaspoonActive Dry Yeast
Instructions
Directions: Making Rosemary Bread In A Bread Machine:
Place wet ingredients in the bread maker, Then add flour. Put salt, sugar, seasonings in different corners then make a small well in the center and place yeast in it.
Mix on dough setting then make into rolls, loaves or boule'.
Bake at 375 for 25 minutes or until golden.
How To Make Rosemary Bread By Hand:
In your bowl add liquid ingredients (oil and water) that have been warmed (not hot) with your sugar. Sprinkle your yeast on top and cover and let set in a warm draft-free place in your kitchen till bubbly.
Slowly mix in the remaining dry ingredients. With a spoon or fingers start mixing until combined fully. Let rise for 20 minutes then begin kneading. Let rise again.
Pull it out of the bowl shape it into a roll in a bread pan or whatever shape you want and let rise again.
Bake at 350 for 25 minutes
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Rosemary Bread
Rosemary bread is a truly delicious recipe and a favorite here at Rosevine Cottage. The bread is very light with a delicious rosemary herb taste. We first had it at Macaroni Grill and loved it so we played around with the recipe until we found the right flavor. We love to serve it with olive oil and balsamic vinegar and fresh cracked pepper to dip it in. We've made this rosemary bread for church functions, holidays, events and everyday occasions and even converted it into a dinner roll recipe. We have had so many compliments on this loaf and shared it over and over again.
Type: Bread
Cuisine: American
Recipe Yield: 1 loaf
Recipe Ingredients:
- 1 Cup Spring Water Warmed
- 3 Tablespoons Coconut Oil or Butter
- 2 1/2 Cups Organic All-Purpose Flour
- 1 1/2 Teaspoons Raw Sugar
- 1 1/2 Teaspoons Celtic Sea Salt or Pink Himalayan Salt
- 1/4 Teaspoon Italian Seasoning (Or make your own with Oregano, Parsley, Thyme, and Sage)
- 1 Tablespoon Rosemary
- 1 1/2 TeaspoonActive Dry Yeast
- Bake at 350 for 25 minutes
Recipe Instructions: In your bowl add liquid ingredients (oil and water that have been warmed but not hot) with your sugar. Sprinkle your yeast on top and cover and let set in a warm draft-free place in your kitchen till bubbly. Slowly mix in the remaining dry ingredients. With a spoon or fingers start mixing until combined fully. Let rise for 20 minutes then begin kneading. Let rise again. Pull it out of the bowl shape it into whatever shape you want and let rise again. Bake at 350 for 25 minutes