Rosemary Bread

Ready in 45 minutes

Try this Rosemary Bread recipe, or contribute your own. "Corn" and "Breads" are two of the tags cooks chose for Rosemary Bread.

"Ive made this four or five times now and the family loves it! Suggestion, though, would be to know your spice requirements. We found the suggested spicing to be far too mild."

- SSapenaro

Top-ranked recipe named "Rosemary Bread"

2.8 avg, 6 review(s) 50% would make again

Ingredients

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1 1/2 ts Yeast
1 ts Sugar
3 c Flour
1/2 ts Salt
1/4 c fresh rosemary; Chopped
1 tb Cornmeal
1 ts olive oil
1 Garlic; minced
1/2 ts Cracked black pepper
1/2 ts Rock salt; crushed

Original recipe makes 8 Servings

Servings  

Preparation

Sprinkle yeast over about 2 tablespoons warm water in small bowl. Stir until dissolved. Stir in sugar. Stir in 1/2 cup of flour until smooth. Let stand until mixture begins to bubble. Combine remaining flour and salt. Stir in yeast mixture and rosemary. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Cover and let rise in lightly oiled bowl until doubled in size, about 1 hour. Punch dough down. Roll to 9" circle on lightly floured surface. Place on lightly oiled baking sheet sprinkled with cornmeal. Brush bread with oil mixed with garlic. Sprinkle cracked paper and crushed rock salt over the bread. Using 2 fingers, poke holes at even intervals over top of bread. Let stand about 15 minutes. Bake at 425F. 15-20 minutes or until golden brown and loaf sounds hollow when tapped. Remove to wire rack to cool slightly before serving. Makes 8 servings. Each serving contains about: 171 calories; 2,949 milligrams sodium; 0 cholesterol; 1 gram fat; 35 grams carbohydrates; 5 grams protein; 0.22 gram fiber.

NOTE: Two tablespoons of Parmesan cheese may be sprinkled over bread before baking instead of rock salt.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Verified by stevemur
Calories Per Serving: 222 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Ive made this four or five times now and the family loves it! Suggestion, though, would be to know your spice requirements. We found the suggested spicing to be far too mild.
SSapenaro 2 years ago
Recipe doesn't say how much water to use! I ruined the bread trying to guess. One of the reviews said 2 tbsps of water, but that isn't enough when you have 3 CUPS of flour! :,( This recipe should have been written better.
missy4msu 3 years ago
Only a small amount of warm water is needed to dissolve the yeast -- approximately 2 tablespoons.
stevemur 8 years ago
HOW MUCH WATER???????
alisa 8 years ago
Oops! Forgot to rate it.
CandiceSteele 8 years ago
This was so delicious. Instead of forming the dough into the 'focaccia' type shape as descibed, I just seperated it into round loaves. Great for dipping in a little extra virgin olive oil.
CandiceSteele 8 years ago
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