Reviews (2)
Add Rating & Review
71 Ratings
5 star values:
14
4 star values:
23
3 star values:
22
2 star values:
11
1 star values:
1
Martha Stewart Member
Rating: Unrated
12/05/2014
This bread is airy, soft and delicious. In addition to rosemary, I added kalamata olives & garlic and couldn't be happier with the results. It has a biscuit-like taste that will leave you devouring every crumb!
Martha Stewart Member
Rating: 4 stars
10/17/2014
I tried the recipe last night and the bread came out great. This is a soft and airy bread that can be customized with any herb available and is great for sandwiches. I think next time I will include sun-dried tomatoes and see how it goes!
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Gallery
Rosemary Bread
Credit:
Kirsten Strecker
Recipe Summary
Yield: Makes 2 loaves
Ingredients
Ingredient Checklist
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
Gallery
Rosemary Bread
Credit:
Kirsten Strecker
Recipe Summary
Yield: Makes 2 loaves
Gallery
Rosemary Bread
Credit:
Kirsten Strecker
Rosemary Bread
Credit:
Kirsten Strecker
Rosemary Bread
Recipe Summary
Yield: Makes 2 loaves
Recipe Summary
Yield: Makes 2 loaves
Yield: Makes 2 loaves
Makes 2 loaves
Ingredients
Ingredients
- 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
Directions
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.
Reviews (2)
Add Rating & Review
71 Ratings
5 star values:
14
4 star values:
23
3 star values:
22
2 star values:
11
1 star values:
1
Martha Stewart Member
Rating: Unrated
12/05/2014
This bread is airy, soft and delicious. In addition to rosemary, I added kalamata olives & garlic and couldn't be happier with the results. It has a biscuit-like taste that will leave you devouring every crumb!
Martha Stewart Member
Rating: 4 stars
10/17/2014
I tried the recipe last night and the bread came out great. This is a soft and airy bread that can be customized with any herb available and is great for sandwiches. I think next time I will include sun-dried tomatoes and see how it goes!
Reviews (2)
Add Rating & Review
71 Ratings
5 star values:
14
4 star values:
23
3 star values:
22
2 star values:
11
1 star values:
1
Add Rating & Review
71 Ratings
5 star values:
14
4 star values:
23
3 star values:
22
2 star values:
11
1 star values:
1
71 Ratings
5 star values:
14
4 star values:
23
3 star values:
22
2 star values:
11
1 star values:
1
71 Ratings
5 star values:
14
4 star values:
23
3 star values:
22
2 star values:
11
1 star values:
1
- 5 star values:
- 14
- 4 star values:
- 23
- 3 star values:
- 22
- 2 star values:
- 11
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
12/05/2014
This bread is airy, soft and delicious. In addition to rosemary, I added kalamata olives & garlic and couldn't be happier with the results. It has a biscuit-like taste that will leave you devouring every crumb!
Martha Stewart Member
Rating: 4 stars
10/17/2014
I tried the recipe last night and the bread came out great. This is a soft and airy bread that can be customized with any herb available and is great for sandwiches. I think next time I will include sun-dried tomatoes and see how it goes!
Martha Stewart Member
Rating: Unrated
12/05/2014
This bread is airy, soft and delicious. In addition to rosemary, I added kalamata olives & garlic and couldn't be happier with the results. It has a biscuit-like taste that will leave you devouring every crumb!
Rating: Unrated
Rating: 4 stars
10/17/2014
I tried the recipe last night and the bread came out great. This is a soft and airy bread that can be customized with any herb available and is great for sandwiches. I think next time I will include sun-dried tomatoes and see how it goes!
Rating: 4 stars
All Reviews for Rosemary Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rosemary Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
