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Rosemary Bread Sliced and Served on a live edge wood board.

Rosemary Bread

Rosemary Bread is one of the most manageable loaves of bread I think I’ve ever made. It’s a simple mixture that’s crispy on the outside, soft on the inside, and comforting all the way through. So grab your Dutch oven, and let’s get to baking!

Rosemary Bread Recipe

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.

Directions

In a large bowl, stir the flour, salt, rosemary, and diastatic malt powder. Set the mixture aside.

Now in a separate bowl, add the active dry yeast.

Next, 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 increase the speed to medium and 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. I usually cover the bowl with plastic wrap and put it on the stove while I preheat the oven and the dutch oven.

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.

Now that your 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 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.

Slice and serve as a piece of bread for dipping in soups, oil and vinegar mixes, butter boards, or toast it and do it with breakfast.

This rosemary bread also works perfectly in Italian Sausage Stuffing and as a base for Meatloaf!

In Conclusion

Baking doesn’t have to be complicated or intimidating, and a few simple ingredients 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!

Give it a shot, and let me know what you think of this recipe in the comments below.

Check out these other recipes if you’re looking for perfect Rosemary bread pairings!

There you have it! A beautifully crispy rustic loaf of rosemary bread and plenty of ways to serve it or is it as an ingredient.

I’m sure you’re going to love all of these recipes!

I appreciate you stopping in at Chicken Fried Kitchen and, as usual…

Happy Cooking!

-Jeremy

Rosemary Bread

0 from 0 votes
Recipe by Chicken Fried Kitchen Course: SidesCuisine: American, BakedDifficulty: Easy

Equipment

Servings

12

servings
Prep time

1

hour 

15

minutes
Cooking time

45

minutes
Total time

2

hours 

Rosemary Bread is an easy-to-make dutch oven recipe that turns out perfectly textured and crunchy on the outside. Perfectly paired with soup!

Ingredients

  • 3 Cups 3 All Purpose Unbleached Flour

  • 1 3/4 tsp. 1 3/4 Kosher Salt

  • 1 tsp. 1 Diastatic Malt Powder

  • 1 Tbsp. 1 Dried Rosemary

  • 2 1/4 tsp. 2 1/4 Active Dry Yeast

  • 1 1/2 Cups 1 1/2 Water

Directions

  • 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.

Recipe Video

Notes

  • When the bread is rising, I usually cover the bowl with plastic wrap and put it on the stove while I preheat the oven and the dutch oven. This creates a nice warm area for a healthy rise.

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