Rosemary French Bread Recipes

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ALMOST-FAMOUS ROSEMARY BREAD

Provided by Food Network Kitchen

Time 4h

Yield 4 small loaves

Number Of Ingredients 7



Almost-Famous Rosemary Bread image

Steps:

  • Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
  • Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
  • Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
  • Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
  • Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
  • Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

1 1/4-ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt Freshly ground pepper

ROSEMARY FRENCH BREAD

This is a wonderful recipe for the bread machine. It's crusty on the outside and so soft on the inside it's incredible! One loaf doesn't last the whole day in my house! Note: This makes a 1.5 lb. loaf.

Provided by CJAY8248

Categories     Yeast Breads

Time 2h15m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 9



Rosemary French Bread image

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press start.

Nutrition Facts : Calories 160.4, Fat 1.3, SaturatedFat 0.6, Cholesterol 2, Sodium 241.5, Carbohydrate 32.1, Fiber 1.4, Sugar 0.5, Protein 4.5

1 (1/4 ounce) package active dry yeast
3 1/4 cups bread flour
1 teaspoon salt
1 teaspoon white sugar
2 teaspoons butter, softened
1 cup warm water
2 tablespoons warm water
1 tablespoon dried rosemary, crushed
2 teaspoons minced garlic

ROSEMARY PARMESAN FRENCH BREAD

This bread is fabulous! French bread is halved lengthwise and brushed with a mixture of melted butter, Parmesan cheese, garlic and rosemary, then baked until browned. Original recipe from Quick Cooking.

Provided by Marie

Categories     Breads

Time 10m

Yield 14 serving(s)

Number Of Ingredients 5



Rosemary Parmesan French Bread image

Steps:

  • In a microwave-safe bowl, melt the butter. Stir in the Parmesan cheese, garlic and rosemary.
  • Brush generously over cut side of bread. Place cut side up on an ungreased baking sheet.
  • Bake at 400° for 15 minutes or until lightly browned.
  • Slice and serve warm.

Nutrition Facts : Calories 285.3, Fat 8.9, SaturatedFat 5.2, Cholesterol 20.6, Sodium 487.8, Carbohydrate 41.5, Fiber 1.8, Sugar 1.9, Protein 10.1

1/2 cup butter
1/2 cup grated parmesan cheese
1 garlic clove, minced
1 teaspoon minced fresh rosemary
1 loaf French bread, halved lengthwise

ROSEMARY BREAD

Provided by Food Network

Yield 2 round loaves

Number Of Ingredients 8



Rosemary Bread image

Steps:

  • By Hand: Stir the yeast into the water in a large mixing bowl; let stand until creamy, about 10 minutes. Stir in the milk and oil. Combine the rosemary, salt, and flour and stir into the yeast mixture in 3 or 4 additions. Stir until the dough comes together. Knead on a floured surface until velvety, elastic, and smooth, 8 to 10 minutes. It should be somewhat moist and blistered.
  • By Mixer: This recipe is slightly large for the mixer, so that you'll have to stop and push the dough down frequently while the mixer is kneading it. Stir the yeast into the water in a mixer bowl; let stand until creamy, about 10 minutes. Stir in the milk and oil with the paddle. Combine the rosemary, salt, and flour and add to the yeast mixture. Mix until the flour is absorbed, 1 to 2 minutes. Change to the dough hook and knead on medium speed until velvety, elastic, smooth, and somewhat moist, about 3 minutes. Finish kneading briefly by hand on a lightly floured surface.
  • First Rise: Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours.
  • Shaping and Second Rise: Gently punch the dough down on a lightly floured surface, but don't knead it. Cut the dough in half and shape each half into a round ball. Place the loaves on a lightly floured peel or lightly oiled baking sheet, cover with a towel, and let rise 45 to 55 minutes (but not until truly doubled).
  • Heat oven to 450 degrees F. If you are using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the loaves onto it. Just before you put the loaves in the oven, slash the top of each loaf in an asterisk with a razor blade and sprinkle half the sea salt into the cuts of each loaf. Bake 10 minutes, spraying 3 times with water. Reduce the heat to 400 degrees F and bake 30 to 35 minutes longer. Cool completely on racks.

2 packages active dry yeast
1 cup warm water
1 cup milk, room temperature
1/4 cup olive oil
4 tablespoons finely chopped fresh rosemary or 2 tablespoons dried rosemary
1 tablespoon salt
6 cups unbleached all-purpose flour
1 teaspoon kosher salt

GARLIC BREAD WITH ROMANO & FRESH ROSEMARY

Get great flavor when you make our Garlic Bread with Romano & Fresh Rosemary. This Garlic Bread with Romano & Fresh Rosemary will be the star of the table!

Provided by My Food and Family

Categories     Herbs

Time 20m

Yield Makes 12 servings.

Number Of Ingredients 5



Garlic Bread with Romano & Fresh Rosemary image

Steps:

  • Preheat oven to 400°F. Mix butter, cheese, garlic and rosemary until well blended.
  • Spread onto cut surfaces of bread. Place, buttered sides up, on baking sheet.
  • Bake 8 to 10 minutes or until lightly browned.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

1/3 cup butter or margarine, softened
1/2 cup POLLY-O Shredded Romano Cheese
1 clove garlic, minced
1 tsp. chopped fresh rosemary
1 loaf (1 lb.) French Italian bread loaf

JO'S ROSEMARY BREAD

This bread has a great flavor. It is moist, light and has a crispy crust.

Provided by Jo Lager

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 9



Jo's Rosemary Bread image

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 21.6 g, Fat 3.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 291.7 mg, Sugar 0.6 g

1 cup water
3 tablespoons olive oil
1 ½ teaspoons white sugar
1 ½ teaspoons salt
¼ teaspoon Italian seasoning
¼ teaspoon ground black pepper
1 tablespoon dried rosemary
2 ½ cups bread flour
1 ½ teaspoons active dry yeast

ROSEMARY FRENCH BREAD

This is a wonderful recipe for bread machines. This bread is crusty on the outside and so soft on the inside, it's incredible! One loaf doesn't last the whole day in my house!

Provided by Heather

Categories     White Bread

Time 2h15m

Yield 10

Number Of Ingredients 8



Rosemary French Bread image

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select French Bread cycle; press Start.

Nutrition Facts : Calories 9.2 calories, Carbohydrate 1.1 g, Cholesterol 1.1 mg, Fat 0.5 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 236.8 mg, Sugar 0.4 g

1 (.25 ounce) package active dry yeast
2 cups bread flour
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon butter, softened
17 tablespoons warm water
1 tablespoon dried rosemary, crushed
2 teaspoons minced garlic

ROSEMARY FLATBREADS

My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. -Sue Brown, West Bend, Wisconsin

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 11



Rosemary Flatbreads image

Steps:

  • In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

1 package (1/4 ounce) active dry yeast
1/4 cup plus 1/3 cup warm water (110° to 115°), divided
1/2 teaspoon honey
2 cups all-purpose flour, divided
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
TOPPING:
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt

ROSEMARY BREAD

Provided by Florence Fabricant

Categories     side dish

Time 1h30m

Yield 2 loaves

Number Of Ingredients 7



Rosemary Bread image

Steps:

  • In a large bowl, dissolve the yeast in the water. Set aside until it bubbles, then stir in the salt.
  • Stir in the flour, a cup at a time, until the mixture is firm enough to handle (you will need about 3 cups). Turn the dough out on a work surface spread with 1/2 cup of the remaining flour and knead about 10 minutes, incorporating the flour on the board. Add the remaining flour while kneading. Form the dough into a ball.
  • Heat the oil in a skillet and briefly sautee the rosemary. Do not let it turn brown.
  • Let the rosemary and oil cool briefly. Make a hole in the center of the dough and add the rosemary, oil and raisins. Work them into the dough.
  • Divide the dough into 2 equal parts. Roll each into a ball, slightly flatten the top and cut a shallow cross into the top.
  • Place the loaves on a lightly oiled baking sheet. Cover with a towel and set aside to rise about 30 minutes. Preheat oven to 350 degrees.
  • Bake the bread for 30 minutes, until nicely browned. Allow to cool 2 to 3 hours before serving.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 2 grams, TransFat 0 grams

1 cake fresh compressed yeast
1 cup warm water
2 teaspoons salt
3 1/2 to 4 cups unbleached all-purpose flour
1/4 cup olive oil, plus oil for the pan
6 sprigs fresh rosemary, crushed
3 tablespoons golden raisins, soaked in warm water and drained

HERBED FRENCH BREAD

Provided by Craig Claiborne

Categories     side dish

Time 2h35m

Yield 2 loaves

Number Of Ingredients 8



Herbed French Bread image

Steps:

  • Put 5 cups flour into the container of a food processor. Add yeast, salt, rosemary, parsley, basil and chives and start processing while gradually adding the water.
  • Add remaining cup of flour, or enough to make nonsticky dough that comes loose from container sides.
  • Turn dough out onto a lightly floured board and knead while shaping the dough into a nonsticky ball.
  • Lightly flour inside of a mixing bowl and add the dough. Cover with clean cloth and place in a warm (not hot) draft-free place to rise.
  • Let stand until double in bulk, about 30 to 40 minutes. (It is not essential to let dough rise a second time, but it is preferable.) Turn dough out onto a lightly floured surface and punch down. Knead briefly and return the dough to lightly floured bowl. Let stand until double in bulk, about 30 minutes.
  • Meanwhile, preheat the oven to 400 degrees.
  • Turn out dough onto lightly floured board and knead briefly. Divide dough in half and shape it into two loaves, each about 15 inches long. Place loaves side by side on baking sheet and cover with clean cloth. Let stand 15 minutes or until they rise slightly (but not double in bulk).
  • Remove cloth and, using razor blade, cut three uniform diagonal, parallel gashes over the top of each loaf. Place in oven on bottom rack and, if crisper crust is desired, place two ice cubes on bottom of oven. This will create steam. Bake 45 minutes or until golden brown all over.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 1 gram, Carbohydrate 60 grams, Fat 1 gram, Fiber 4 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 322 milligrams, Sugar 0 grams

6 cups flour, approximately
2 packages rapid-rise yeast
2 teaspoons salt if desired
1 teaspoon finely chopped fresh or dried rosemary
4 tablespoons finely chopped parsley
2 tablespoons finely chopped fresh basil or half the amount dried
2 tablespoons finely chopped fresh chives
2 1/4 cups hot water (120 to 130 degrees)

FRESH ROSEMARY BREAD

This a wonderful herbed, cheese bread to serve with soup.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 14



Fresh Rosemary Bread image

Steps:

  • Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Oat/French or White Bread cycle and the Light setting for the crust. Start.

Nutrition Facts : Calories 111 calories, Carbohydrate 13.9 g, Cholesterol 5.9 mg, Fat 4.6 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 426.1 mg, Sugar 3.1 g

1 (.25 ounce) package active dry yeast
¾ cup whole wheat flour
1 ¼ cups bread flour
¾ cup oat bran
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons honey
2 tablespoons chopped fresh rosemary
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 teaspoon garlic salt
¼ cup vital wheat gluten
1.188 cups warm water (110 degrees F/45 degrees C)

ROSEMARY BREAD

Serving rosemary bread with rosemary-flecked olive oil rather than butter is a nod to the Mediterranean diet, in which olive oil is the primary fat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 8



Rosemary Bread image

Steps:

  • Stir together yeast and the warm water in the bowl of an electric mixer. Let stand until foamy, about 7 minutes.
  • Add 3/4 cup water, the olive oil, sugar, salt, chopped rosemary, 1 1/2 cups all-purpose flour, and the whole-wheat flour to bowl. Fit mixer with the dough hook; mix on low speed until dough comes together, about 1 minute. Raise speed to medium-high; mix until dough is smooth and elastic, 8 to 10 minutes.
  • Lightly oil a large bowl. Shape dough into a ball, and transfer to oiled bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
  • Punch down the dough; let rest, covered, 15 minutes. Turn out dough onto a lightly floured surface, and divide in half.
  • Roll one piece into an 11-inch-long loaf. Gently twist dough to create contours, then tuck ends underneath. Transfer to a baking sheet. Press half the rosemary leaves into loaf. Repeat with remaining piece of dough.
  • Loosely cover baking sheet with plastic wrap, and let loaves rise slightly in a warm, draft-free spot 30 minutes. Meanwhile, preheat oven to 400 degrees.
  • Dust loaves with remaining teaspoon all-purpose flour. Bake until golden, about 30 minutes. Let cool completely on a wire rack before slicing.

Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 3 g, Protein 5 g, Sodium 291 g

1 1/2 teaspoons active dry yeast
1/4 cup warm water (110 degrees)
5 tablespoons extra-virgin olive oil, plus more for bowl
1 teaspoon sugar
1 teaspoon salt
2 tablespoons finely chopped rosemary, plus 1 tablespoon whole leaves
1 1/2 cups plus 1 teaspoon all-purpose flour, plus more for dusting
1 cup whole wheat flour

ROMANO'S MACARONI GRILL ROSEMARY BREAD

Make and share this Romano's Macaroni Grill Rosemary Bread recipe from Food.com.

Provided by Hunter

Categories     Yeast Breads

Time 2h33m

Yield 2 loaves

Number Of Ingredients 7



Romano's Macaroni Grill Rosemary Bread image

Steps:

  • Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
  • Mix in 1 T butter, salt, and 2 cups of flour.
  • Add one tablespoon of the fresh chopped rosemary.
  • Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
  • Add more flour if necessary.
  • Oil a bowl, put dough in it and cover with a towel.
  • Let dough rise in a warm place for one hour until doubled.
  • Punch down dough and divide in half.
  • Let dough rest about 5 minutes.
  • Spray baking pan or cookie sheet with cooking spray.
  • Shape the dough into 2 small rounded oval loaves.
  • Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
  • Let loaves rise again until doubled, about 45 minutes.
  • Preheat oven to 375°F.
  • Bake for 15 to 20 minutes, until lightly browned.
  • Carefully remove from oven, brush with remaining butter (and salt if desired.).

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary
2 tablespoons butter

DELICIOUS ROSEMARY BREAD

This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.

Provided by GOVEGGIE

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 16

Number Of Ingredients 10



Delicious Rosemary Bread image

Steps:

  • 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 31.2 calories, Carbohydrate 1.3 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.8 g

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

ROSEMARY AND APRICOT FRENCH LOAF

This is a sweet bread that seems quite fancy and is actually not much more work than a simple French loaf. I went to an Irish bakery once and they had apricot bread. In my imagination, this is the recipe I was thinking of so I made this up when the Irish bakery didn't read my mind.

Provided by Jessica Lissner

Categories     Bread     Yeast Bread Recipes

Time 3h50m

Yield 12

Number Of Ingredients 8



Rosemary and Apricot French Loaf image

Steps:

  • Place water, olive oil, and salt into one side of a bread machine. Place 1/3 of the apricots on top of this fluid mixture with 2 cups of flour. Place more apricots in the middle of the flour, pour remaining flour on top, followed by remaining apricots. This will help weaker bread machines integrate the apricots.
  • Run French loaf cycle for a 2-pound loaf. Remove from the machine after the cycle is done, about 3 1/2 hours.

Nutrition Facts : Calories 184 calories, Carbohydrate 33.8 g, Fat 3 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 0.4 g, Sodium 293.6 mg, Sugar 4.1 g

1 ⅜ cups water
2 tablespoons olive oil
1 ½ teaspoons salt
½ cup dried apricots, quartered
4 cups bread flour
2 tablespoons chopped fresh rosemary
1 tablespoon brown sugar
2 teaspoons bread machine yeast

ROSEMARY ONION FRENCH BREAD

This bread recipe is by far the easiest I have ever seen or tried. I don't have a stand mixer or bread machine, so I don't even attempt recipes that call for a lot of kneading. If you don't care for rosemary or onion, substitute ANY dried herb or seasoning, even Ranch dressing mix works! The actual mixing takes less than 10 minutes, and before you know it your whole house smells wonderful.

Provided by orangeteapot

Categories     Breads

Time 2h10m

Yield 2 small baguettes

Number Of Ingredients 8



Rosemary Onion French Bread image

Steps:

  • In a large mixing bowl, whisk together the yeast, sugar, salt, and water until yeast is dissolved.
  • Sift in the flour and onion powder. Add in the dried rosemary, crumbling it between your fingers to ensure pieces are fairly small.
  • Stir together as much as you can with a wooden spoon. The dough will look sort of stringy.
  • Knead in the bowl until the dough is fully incorporated (about 10-15 kneads will do the job).
  • Coat the dough with oil, cover with a damp dishtowel, and let rise on a warm spot on your counter until at least doubled in size. (I usually let it rise until it mounds the dishtowel about an inch above the rim of the bowl, about 90 minutes.).
  • Fill a shallow pan with water and place in the oven while preheating to 450 degrees. The water helps create a chewy, crunchy crust.
  • Punch down the dough and shape into one large loaf, two baguette-style loaves, or 8-10 dinner rolls.
  • Sprinkle a cookie sheet with cornmeal, then place the loaves on the cornmeal. Cut slashes, criss-crosses, etc. into the top of the loaves (about 1/2 inch deep). Sprinkle with a little extra flour, and bake for about 30-40 minutes. The loaves should be a deep golden brown with a very rustic look.

Nutrition Facts : Calories 764.5, Fat 3.2, SaturatedFat 0.5, Sodium 1182.7, Carbohydrate 156.5, Fiber 10.2, Sugar 4.9, Protein 26.8

1 1/4 ounces fast rising yeast
2 teaspoons sugar
1 teaspoon salt
1 1/2 cups luke wam water
3 cups bread flour, sifted
2 teaspoons onion powder
1 teapsoon dried rosemary
cornmeal

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From pinterest.com


ROSEMARY FRENCH BREAD RECIPE - FOOD.COM
Dec 3, 2013 - This is a wonderful recipe for the bread machine. It's crusty on the outside and so soft on the inside it's incredible! One loaf doesn't last the whol. Dec 3, 2013 - This is a wonderful recipe for the bread machine. It's crusty on the outside and so soft on the inside it's incredible! One loaf doesn't last the whol . Pinterest. Today. Explore. When autocomplete results are ...
From pinterest.com


PIN ON BREADS
Aug 28, 2017 - This delicious rosemary french bread is soft and crunchy. It is the perfect loaf to eat on its own, with its herby flavor, or makes a wonderful side.
From pinterest.com


ROSEMARY-HERB FRENCH BREAD RECIPE | MYRECIPES
Step 3. Turn dough out onto a lightly floured surface; rub with oil. Shape into a 12-inch long loaf. Place loaf on a baking sheet. Combine cheese, 1 teaspoon rosemary, and garlic powder; sprinkle over top of loaf. Bake at 350° for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
From myrecipes.com


BREAD MACHINE ROSEMARY FRENCH BREAD RECIPE - FOOD NEWS
How to Make Easy Rosemary Bread. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 T butter, table salt, and 2 cups of flour. Add one tablespoon of the fresh chopped rosemary. Can use less rosemary if you like a lighter rosemary taste.
From foodnewsnews.com


OLIVE-ROSEMARY FRENCH TOAST FROM LANA’S COOKING
Make the Olive Rosemary French Toast. In a shallow bowl or pan large enough to fit an entire slice of Olive-Rosemary bread, combine eggs, milk, sugar, vanilla, and cardamom. Whisk until well combined. Dip bread slices two at a time into the egg mixture for about 15 seconds per side – enough time for the bread to absorb some of the egg mixture ...
From lanascooking.com


FRENCH COUNTRY BREAD WITH CURRANTS AND ROSEMARY
Turn dough out onto a lightly floured surface, and knead in currants, 2 tablespoons bread flour, and rosemary. Shape into a 9-inch round loaf, and place loaf on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk.
From fooddiez.com


COUNTRY FRENCH BREAD WITH OLIVES & ROSEMARY
1 1/2 teaspoons (7.5 ml) Yeast, active dry, instant or bread machine 1 cup (250 ml) Kalamata olives, pitted, drained, patted dry, and halved Medium 1.-pound (680 g) loaf
From cuisinart.ca


FRENCH BREAD WITH ROSEMARY OLIVE OIL – BONNIE PLANTS
Instructions. Combine the olive oil and rosemary in a small saucepan and heat until fragrant. Brush on the inside of each bread half. Rejoin the halves and wrap the loaf in foil. Bake at 400 degrees for 10 minutes or until the sides and top are lightly browned. French Bread with Rosemary and Olive Oil!
From bonnieplants.com


RECIPE: FRENCH BREAD WITH ROSEMARY STEP BY STEP WITH PICTURES
How to cook French bread with rosemary step by step with photos Put the following ingredients into the baking dish: water, salt, sugar, oil, flour, yeast, 1 tsp.l. rosemary, basil, thyme, oregano. Follow the instructions of your oven.
From handy.recipes


CLODAGH'S ROSEMARY BREAD - CTV
Sift the plain flour and bicarbonate of soda into a large mixing bowl, then stir in the wholemeal flour and rosemary. Using clean hands, mix all the ingredients together. Make a well in the centre of the bowl. Whisk together the yogurt and milk and slowly pour into the well of the dry ingredients. (You can also use 600ml/20fl oz buttermilk or ...
From more.ctv.ca


HOMEMADE ROSEMARY PARMESAN BREAD - GO COOK YUMMY
Cover and Let the dough to rise for about 50 minutes. Knead the bread and add rosemary and grated parmesan cheese. Leave the dough to rise for the second time. Form the bread. Preheat the oven to 350° F / 180° C and bake the bread for 35 minutes. Grease the bread with a mixture of a beaten egg with water.
From gocookyummy.com


PULL-APART ROSEMARY-GARLIC BREAD | FOOD & WINE
Step 1. Stir together butter, Parmesan, parsley, rosemary, garlic, salt, and pepper in a small bowl until well combined. Set aside. Step 2. Punch dough down in bowl and transfer to a lightly ...
From foodandwine.com


FRENCH COUNTRY BREAD WITH CURRANTS AND ROSEMARY RECIPE
Process dough 1 additional minute. Turn dough out onto a lightly floured surface, and knead in currants, 2 tablespoons bread flour, and rosemary. Shape into a 9-inch round loaf, and place loaf on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Step 3.
From myrecipes.com


EASY ARTISAN GARLIC ROSEMARY BREAD | THE BEWITCHIN' KITCHEN
Bake for 30 minutes. When it's done the color will be pale. Place it back in the oven without the lid for another 10 minutes, or until is golden brown of to your liking. Remove from the oven and lift the bread out of the dutch oven using the …
From thebewitchinkitchen.com


RUSTIC ROSEMARY GARLIC BREAD | GOOD LIFE EATS
Add water, oil, and yeast mixture and process to form a smooth, elastic and slightly sticky dough, about 45 seconds. Incorporate the remaining 1/4 cup all-purpose flour a tablespoon at a time if the dough is too soft. Place dough in an …
From goodlifeeats.com


ROSEMARY AND SEA SALT FRENCH BREAD - MOM MAKES DINNER
Instructions. Run your mixing bowl under warm water. Add the 2.5 cups of warm water to it along with the yeast. Dissolve it in the bowl. Add the (regular) salt, melted butter and flour in a separate bowl. Peel the leaves off the rosemary sprigs and chop them up. …
From mommakesdinner.com


FRENCH STYLE ROAST WITH ROSEMARY | METRO
Preparation. Preheat oven to 450°F (230°C). In an ovenproof dish, put the roast. Slip garlic slices and pieces of rosemary into incisions cut in the meat. In a bowl, mix pepper, salt, balsamic vinegar and Dijon mustard together. Brush meat with mixture. Brown 10 min. in the oven.
From metro.ca


FRENCH BREAD PUDDING-ROSEMARY RECIPE - SIMPLE CHINESE FOOD
Beat 2 eggs into the bowl. 2. Pour in 30 grams of sugar, 80 grams of whipped cream and 80 grams of milk. 3. Stir evenly into pudding liquid. 4. Dice peaches and bread. 5. Pour the pudding liquid into the bowl, then pour the peaches.
From simplechinesefood.com


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