Rosemary French Bread Recipes
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.
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
ROSEMARY FRENCH BREAD
This is a wonderful recipe for bread machines. This bread is crusty on the outside and so soft on the inside, it's incredible! One loaf doesn't last the whole day in my house!
Provided by Heather
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h15m
Yield 10
Number Of Ingredients 8
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select French Bread cycle; press Start.
Nutrition Facts : Calories 9.2 calories, Carbohydrate 1.1 g, Cholesterol 1.1 mg, Fat 0.5 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 236.8 mg, Sugar 0.4 g
ROSEMARY FRENCH BREAD
This is a wonderful recipe for the bread machine. It's crusty on the outside and so soft on the inside it's incredible! One loaf doesn't last the whole day in my house! Note: This makes a 1.5 lb. loaf.
Provided by CJAY8248
Categories Yeast Breads
Time 2h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press start.
Nutrition Facts : Calories 160.4, Fat 1.3, SaturatedFat 0.6, Cholesterol 2, Sodium 241.5, Carbohydrate 32.1, Fiber 1.4, Sugar 0.5, Protein 4.5
ROSEMARY PARMESAN FRENCH BREAD
This bread is fabulous! French bread is halved lengthwise and brushed with a mixture of melted butter, Parmesan cheese, garlic and rosemary, then baked until browned. Original recipe from Quick Cooking.
Provided by Marie
Categories Breads
Time 10m
Yield 14 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, melt the butter. Stir in the Parmesan cheese, garlic and rosemary.
- Brush generously over cut side of bread. Place cut side up on an ungreased baking sheet.
- Bake at 400° for 15 minutes or until lightly browned.
- Slice and serve warm.
Nutrition Facts : Calories 285.3, Fat 8.9, SaturatedFat 5.2, Cholesterol 20.6, Sodium 487.8, Carbohydrate 41.5, Fiber 1.8, Sugar 1.9, Protein 10.1
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- Using a large mixing bowl for a stand mixer, combine 2 cups flour with the yeast, salt, and rosemary. Stir in 2 cups of warm water, and beat the ingredients with a dough hook attachment until well blended. Then gradually stir in the remaining flour about 1/2 a cup at a time. NOTE: You may not need all 6 cups of flour. Add your flour in gradually. When it is fully combined and pulling away from the sides of the bowl yet still sticky to touch, there is no need to add more flour. It's different for us every time based on the humidity in the environment at that time.
- Lightly sprinkle flour on a flat surface, and knead the dough for about 10 minutes to create a dough that is stiff, yet smooth and elastic in texture. Shape the dough into a ball with your hands and then transfer to a greased bowl. Turn it over in the bowl, cover with plastic wrap, and place it in a warm spot of the kitchen to rise until it has doubled in size.
- Punch the dough down in the bowl with your fists, and then separate it into two portions. Place the two balls of dough onto a lightly floured smooth and dry surface. Cover each with plastic wrap and allow it to rest for at least 10 minutes.
- Roll each portion of dough into a large rectangle and then begin to roll from one of the long ends to the other long end. Use water and your fingertips to moisten the edge and seal it to the rolled loaf. Taper each end.
GARLIC ROSEMARY BREAD | THE BEWITCHIN' KITCHEN
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4.2/5 Estimated Reading Time 6 mins
- 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.
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- Pour about a teaspoon of olive oil over the garlic and rosemary. Stir to moisten the dry rosemary (if using dry) or to coat the fresh rosemary and garlic. Set aside.
- Put ½ cup of water into a small bowl and warm to body temperature in the microwave. Sprinkle the yeast over the water and stir. Set aside.
- In the bowl of a stand mixer fitted with a dough hook put the flour, salt and sugar. Turn the mixer on low and mix for about 1 minute.
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- Into a bowl,add in the lukeawrm water,salt,yeast and olive oil.Stirr until yeast and salt get dissolved in water.Add in the flour and combine them all together to form a shaggy mass of dough.Cover the dough with a plastic film.
- Proof the dough for 2 hours.In between,During this 2 hour proofing time, stretch and fold the dough to give it more structure.So stretch and fold the dough for four times.In this recipe we do it in such a way that we can complete the first proofing in 2 hours.So first three rounds of folding are done in every 30 minutes and the final folding in 15 minutes.Then let the finally folded dough to sit for 15 minutes before shaping.
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- 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.
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