Rosemary Bread is the most manageable loaf of bread I think I've ever made. It's a simple mixture that's crispy on the outside, soft on the inside, and pairs perfectly with Homemade Italian Sausage and Tortellini Soup!
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Why You'll Love This Recipe
Baking doesn't have to be complicated or intimidating; a few simple ingredients and a Dutch Oven can go a long way. This Rosemary bread is the perfect introduction to making your bread own at home. But it certainly won't taste like it's your first time! Plus, It's super versatile, and the possibilities are endless. I make this bread specifically as a binder in my Incredible Hatch Chile Meatloaf Recipe and as the main ingredient base for Spicy Italian Sausage Stuffing.
Ingredients
Flour: I use regular, all-purpose, unbleached flour for this rustic Rosemary Bread Recipe. This makes it easier because you'll probably already have it, and the outcome isn't much different than if you used bread flour.
Seasonings: This is an essential part of the bread, as this is where most of the flavors and texture will come from. Kosher Salt, Diastatic Malt Powder, and Dried or Fresh Rosemary are all you'll need, though. The Diastatic Malt Powder will give you a lovely soft inside with that crispy and crunchy outside you're looking for.
Liquid: Just some regular old tap water will work perfectly.
Yeast: Active Dry Yeast works perfectly for this rosemary bread and is easy to find. I typically keep a jar in my refrigerator, so I always have it on hand.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: In a large bowl, stir the flour, salt, rosemary, and diastatic malt powder. Set the mixture aside.
Step 2: In a separate bowl, add the active dry yeast. Heat your water to 109°f and then pour the water over the yeast. Allow the yeast to bloom, usually about 5-10 minutes. Once the yeast has bloomed, give it a gentle stir.
Step 3: Pour the flour mixture into the bowl of a stand mixer, followed by the water and yeast. Attach your dough hook to the stand mixer and start the mixing/kneading process on low. Slowly increase the speed to medium and allow the mixer to work its magic until a ball has formed.
Step 4: Remove the rosemary bread dough ball from the mixing bowl and place it in a well-oiled glass bowl.
Cover the bowl with a wet, warm tea towel or plastic wrap. Allow the dough to rise for one hour or until it's doubled in size.
While the bread is rising, preheat your oven to 450°f. Once the oven has come to temp, place your cast iron Dutch oven with its lid in the oven and allow it to preheat as well.
Step 5: Gently pour the dough ball into the Dutch oven and place the lid on.
Step 6: Bake the rosemary bread for 30 minutes with the cover. After 30 minutes, remove the lid and continue baking for another 15 minutes. Remove the bread from the Dutch oven and place it on a cooling rack until the outside is cool.
Expert Tips
- Slice and serve as a piece of bread for dipping in soups, oil, and vinegar mixes, or serving with a butter board.
- When rising the dough, I cover the bowl with plastic wrap and put it on the stove while I preheat the oven and the Dutch oven. This provides a nice, warm environment for the dough.
- Fresh Rosemary will give you much more flavor than dried rosemary. But in a pinch, dried rosemary will get the job done.
Recipe FAQs
Rosemary bread is a simple blend of flour, rosemary, salt, yeast, and water. Some variations are made to achieve different textures and flavors.
A Rosemary Loaf is a loaf of bread that has been baked with fresh or dried rosemary for added flavor.
Rosemary bread is best served with other comfort foods such as soups for dipping, buttered alongside a steak, or toasted with a breakfast such as corned beef hash. It also works as a binder in recipes like meatloaf or as a dipping bread with oils and vinegar.
Many herbs work great for bread baking, such as rosemary, basil, thyme, and sage.
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📖 Recipe
Rosemary Bread
Ingredients
- 3 Cups All Purpose Unbleached Flour
- 1 ¾ tsp. Kosher Salt
- 1 tsp. Diastatic Malt Powder
- 1 Tbsp. Dried Rosemary
- 2 ¼ tsp. Active Dry Yeast
- 1 ½ Cups Water
Instructions
- In a large bowl, stir together the flour, salt, rosemary, and diastatic malt powder. Set the mixture aside.
- In a separate bowl, add the active dry yeast.
- In a glass measuring dish, heat your water to 109°f and then pour the water over the yeast. Allow the yeast to bloom, usually about 5-10 minutes. Once the yeast has bloomed, give it a gentle stir.
- Pour the flour mixture into the bowl of a stand mixer, followed by the water and yeast.
- Attach your dough hook to the stand mixer and start the mixing/kneading process on low, slowly increasing the speed to medium. Allow the mixer to work its magic until a ball has formed.
- Remove the rosemary bread dough ball from the mixing bowl and place it in a well-oiled glass bowl.
- Cover the bowl with a wet warm tea towel or plastic wrap and place it in a warm area. (See Note)
- Allow the dough to rise for one hour or until it's doubled in size.
- While the bread is rising, preheat your oven to 450°f. Once the oven has come to temp, place your cast iron dutch oven with its lid on in the oven and allow it to preheat as well.
- Once the dough has fully risen, gently pour the dough ball into the dutch oven, place the lid on, and bake the rosemary bread for 30 minutes.
- After 30 minutes, remove the lid and continue baking for another 15 minutes.
- Remove the bread from the dutch oven and place it on a cooling rack until the outside is cool to the touch.
- Slice and serve.
Video
Notes
- Slice and serve as a piece of bread for dipping in soups, oil and vinegar mixes, or serving with a butter board.
- When the dough is rising, I cover the bowl with plastic wrap and put it on the stove while I preheat the oven and the Dutch oven. This provides a nice warm environment for the dough.
- Fresh Rosemary will give you much more flavor than dried rosemary. But in a pinch, dried rosemary will get the job done.
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