Rosemary Bread


Bread, bread, magical bread. Is there anything better than bread? It’s even better when you can make it at home and serve and eat it warm right from the oven. I had never been one for making bread before. Sure I had tried a couple easy roll recipes now and then, but I had never gotten into making actual loaves or rounds before (other than quick bread recipes like pumpkin or banana). But, this year for my birthday, I bought myself my first ever Kitchenaid – lucky me my birthday is always near Black Friday ;). And ever since having this beautiful piece of equipment, I’ve been baking up a storm. Cookies, cheesecakes, muffins, but best of all bread. I’ve been making about two loaves with every recipe I try so that I’m able to make one and give one away to my carb-loving friends. Their favorite recipe so far? This amazing rosemary bread. I’ve been told it’s identical to the bread from Macaroni Grill, but since I haven’t been there in several years I can’t say for sure. Either way, this bread is delicious, flavorful and perfect as a side or all on its own.

Bread is one of those things that takes practice. Making sure you don’t kill the yeast, making sure you knead enough, remembering not to over knead – it feels like there’s so much that can go wrong. But with a stand mixer and this easy recipe you’ll feel like a pro in no time.

1 packet of active dry yeast
1 cup of warm water, 1/4 cup split for the yeast
2 tsp sugar
1 Tbsp olive oil, plus more for brushing
2 1/2 cups of all-purpose flour, plus more for dusting
1 1/2 Tbsp dried rosemary, plus more for sprinkling on top
1 tsp fine salt
Kosher salt for sprinkling on top
Ground black pepper for sprinkling on top

1. Add the yeast, the sugar and the 1/4 cup warm water to your mixing bowl and let sit until foamy (should take about 5 minutes)
2. Once the mixture is foamy, add the dried rosemary, fine salt, the flour and the rest of the warm water and mix/knead with the dough hook attachment for about 6-8 minutes or until it’s not super sticky. Add small amounts of flour if the dough sticks to the sides of the bowl
3. Put the dough ball in a bowl wiped down with olive oil and cover with either plastic wrap or a dish towel and let rise for at least one hour (or until doubled in size). I like to put mine in the oven to keep it from any cool drafts.
4. After at least an hour, take the dough out and split into two even pieces. Work each piece in your hands for a couple minutes, adding flour if needed to make less sticky. Places rounded loaves onto a baking sheet with either parchment or a silicone baking mat, this time let them rise outside of the oven for at least an hour.
5. Once the loaves have risen, preheat the oven to 400°F (205°C) and bake the loaves for 10 minutes.
6. After 10 minutes, remove the loaves and brush the tops with olive oil, sprinkle rosemary, kosher salt and ground pepper on top to you preference. I like to use quite a bit because I think it makes it look prettier.
7. After adding the olive oil and herbs, place back in the oven for about 11 minutes or until the tops are a nice golden brown.
8. Once the bread is done baking let cool and rest before cutting and enjoy! This bread is amazing with butter or olive oil and basalmic vinegar mixed together.

Seriously, you won’t regret making this bread and your friends and family will be so impressed! Let me know if you try it and what you think, or if you have any other fun bread recipes that you like to make. Happy baking!


Adapted from: Food Network


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