ALMOST-FAMOUS ROSEMARY BREAD
Provided by Food Network Kitchen
Time 4h
Yield 4 small loaves
Number Of Ingredients 7
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.
SUPER EASY ROSEMARY BREAD MACHINE BREAD
Mouth-watering and easy to adjust to your personal tastes. Bakes up light and spongy. No eggs, milk or butter. My toddlers all want 2nds and 3rds of this when I make it!
Provided by Stacy
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h10m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 55.1 g, Fat 7.5 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 585.1 mg, Sugar 6.5 g
ROSEMARY, GARLIC BREAD
Wow, the smell of rosemary while this lovely bread is baking is simply amazing. Please use fresh rosemary, it really infuses the flavor into the bread. This bread does not require a bread pan; it is shaped by hand into a dome shape; resulting in a crusty, firm, dense, bread that is perfect in casseroles and stews; it is also...
Provided by Baby Kato
Categories Other Breads
Time 2h30m
Number Of Ingredients 6
Steps:
- 1. In a medium size bowl, mix together the water, yeast, rosemary, salt and garlic infused oil. Add a quarter of the flour, mixing well. Now, slowly add the rest of the flour a little at a time.
- 2. Knead the dough for 10 - 15 minutes.
- 3. Put the dough in a bowl, cover with a damp tea and place in a warm area and let rise to double it's size. This should take about an hour.
- 4. Place the dough on a lightly floured surface. Roll into a large dome shape or turn into rolls; then place the dough on a parchment lined tray and proof in a warm spot for another hour.
- 5. After the dough has finished proofing for a second time, grind some fresh sea salt over the top of the dough and cut a cross into the top of the bread.
- 6. When your dough is just about finished its second proofing, preheat your oven to 230 degrees.
- 7. Place the bread on the bottom shelf and bake the for 25 minutes.
- 8. The bread is ready when you hear a hollow sound if you tap the bottom of the bread. Enjoy
GARLIC ROSEMARY PULL-APART BREAD
This recipe is a different type of pull-apart bread. Eat it by itself, dipped in marinara, or as part of a meal. For a different flavor, add sun-dried tomatoes, pesto, or an onion soup mix packet instead of the rosemary-garlic combo. -Christina Trikoris, Clarksville, Tennessee
Provided by Taste of Home
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, mix yeast, salt and 2 cups flour. In a small saucepan, heat water, cubed butter and milk to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Combine melted butter, garlic, rosemary and salt. Dip 10 dough balls into butter mixture. Place in a greased 10-in. fluted tube pan; sprinkle with a scant 1/4 cup Parmesan cheese. Repeat with remaining balls and Parmesan cheese. Drizzle with any remaining butter mixture. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 55-70 minutes or until a thermometer inserted into bread reads 200°. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 341 calories, Fat 20g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 536mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
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
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
ARTISAN ROSEMARY GARLIC BREAD
Make and share this Artisan Rosemary Garlic Bread recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. To proof, let sit for about 10 minutes and become foamy.
- Add in olive oil, bread flour and knead, by hand or stand mixer, for about 10 minutes. Add dried rosemary, black pepper and oregano or Italian seasoning. Knead another 5 minutes.
- Add to the dough the roasted garlic cloves and gently knead to incorporate, about 1 - 2 minute. Dough should come together well at this point and may be slightly sticky.
- Place dough ball in a well oiled bowl, turning dough to cover entire surface. Tightly cover bowl with plastic wrap. Place in warm, draft-free area to rise until dough is doubled, about 1 - 1 1/2 hours.
- After dough has doubled, punch it down and shape into a rounded loaf. Place rounded loaf on greased baking sheet. Using sharp knife, makeing a couple of deep cuts on top. Cover loaf with a clean dish towel or large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.
- After the second dough rise, gently brush with olive oil then with coarse sea salt and freshly chopped rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Raise oven temperature up to 425F and spray loaf with water again. Watching closely, bake just until top is golden brown, taking care not to over bake.
Nutrition Facts : Calories 1614.2, Fat 44.7, SaturatedFat 6.4, Sodium 3513.5, Carbohydrate 263.9, Fiber 12.5, Sugar 9.6, Protein 37.2
ROSEMARY-GARLIC POTATO BREAD
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives. You can't mess it up. Well, you can - I certainly have more than once - but you know what I mean. You can do this by hand, but it's messy, so I wrote this recipe with directions for using a stand mixer. -Duff
Provided by Duff Goldman
Categories side-dish
Time 5h30m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
- Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
- Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
- Preheat the oven to 400 degrees F.
- Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!
- Bake potatoes (preferably russet potatoes - the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easy, and also enjoy the skins as a snack while you bake. (As a poor culinary student, I always saved my potato skins as dinner. How did that bacon end up in my backpack? That's weird!
- You should know how to roast garlic - it may save your life one day. Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Really, though, don't time it - just roast them until they smell amazing. You'll know it when you smell it. You'll also know very quickly if you over-roast it - it'll smell awful and burnt. Throw that crap away and start over.
ROSEMARY-GARLIC FOCACCIA BREAD
This bread smells wonderful when it's baking in the oven. I make it mostly during the summer when rosemary is abundant in the garden, but also around the holidays when rosemary plants are available in the stores. -Tammy Bollman, Minatare, Nebraska
Provided by Taste of Home
Time 45m
Yield 1 loaf (12 wedges).
Number Of Ingredients 11
Steps:
- In bread machine pan, place the milk, water, butter, egg, flour, sugar, 1 teaspoon salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Cover and let rest for 10 minutes. Shape into an 11-in. circle; place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4-in. indentations in dough., Brush with oil. Sprinkle with garlic, rosemary and remaining salt. Bake at 400° for 15-20 minutes or until golden brown. Cut into wedges.
Nutrition Facts : Calories 162 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 353mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
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
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
ROSEMARY GARLIC BRAID
This moist savory bread pairs nicely with a variety of main dishes. It's great with soup...and makes a wonderful grilled ham and cheese sandwich. I came up with the recipe a few years ago when I wanted to use up the fresh rosemary in my garden. -Cori Oakley, Traverse City, Michigan
Provided by Taste of Home
Time 1h55m
Yield 3 loaves (12 slices each.).
Number Of Ingredients 13
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Place cut side up in a small baking dish. Brush with oil; sprinkle with rosemary. , Cover and bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash., In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat the milk, water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. , Beat in egg and garlic paste until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes, Turn dough onto a lightly floured surface; divide into thirds. Divide each portion into three pieces; shape each into an 18-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 15 minutes. Melt remaining butter; add garlic salt. Brush over bread. Bake 10-15 minutes longer or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 320mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
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EASY ARTISAN GARLIC ROSEMARY BREAD | THE BEWITCHIN' KITCHEN
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3.8/5 (228)Total Time 2 hrs 15 minsCategory Side Dish, SnackCalories 187 per serving
- Add all of the ingredients to a mixing bowl and stir together. The dough will be sticky, shaggy and a hot mess. That's okay, it's supposed to be that way.
- Lay out a piece of parchment paper and dust it with flour. Transfer the dough from the bowl to the paper and behind shaping it. You'll want to stretch out each side and fold it over and work around until you have it in the shape of a ball. (Don't worry you can't mess this up).
- Place the dutch oven in the oven (I didn't include the lid). Preheat your oven to 450F and let it come to temperature. Your bread will rise while your dutch oven heats up.
- Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the dutch oven. Score the bread to let steam escape while it bakes. I just did a simple slash down the center with a knife, but you can make it pretty with designs if you'd like.
ROSEMARY GARLIC BREAD - CHEW OUT LOUD
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4.8/5 (183)Total Time 50 minsCategory BreadCalories 221 per serving
- In large bowl, Sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in olive oil. Add flour and knead (by hand or stand mixer/hook) for about 10 minutes.
- Add rosemary, black pepper, and oregano. Knead another 5 minutes. Finally, gently knead in roasted garlic by hand, about 1 minute. Dough should come together well at this point; slightly sticky is fine, but still should be manageable.
- Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil. Tightly cover bowl with cling wrap. Place in warm, draft-free area to rise until dough is doubled, approx. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.)
- After dough is doubled, gently punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet. Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approximately 1 hour.
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Estimated Reading Time 1 min
- It’s a truth universally acknowledged that garlic bread is, in fact, delicious. Thanks to Ooni pizza ovens you can enjoy this foolproof recipe in record time – no need to wait in vain. It’s also a great excuse to use up any leftover dough: perfect for parties, sides, and more.
- 250/330g (8.8/11.6oz) classic pizza dough2-4 cloves crushed garlic50g (1.8oz) butter3-4 sprigs rosemary1 tbsp olive oilSalt and pepper, to taste
- MethodPrepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
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