Rosemary Bread


I’ve had this one pinned for a while, but no real ambition to make it. Then tonight, I was making Zuppa Toscana, yummy, and I wanted some bread to go with it!
The whole time this was in the oven, I was salivating because this smells amazing! Then again, even a rosemary plant smells great, so I knew this would at least smell divine.
You start by taking 1 cup of warm water, adding 1tbsp sugar and 2tsp of yeast. Mix them together and let sit for 10 minutes. It’ll froth up a bit. Add in 1tsp salt, 2tbsp rosemary, 1/4tsp Italian seasoning, 1/4tsp pepper, 2tbsp extra virgin olive oil and 1 1/2 cups of flour. Knead all of this together for about 5 minutes. Add in a little flour to reduce stickiness. You want a smooth ball of dough. Place this is a lightly greased bowl and cover. Let it rise till it doubles in size, about an hour. Punch the dough back down and form a round loaf, place on floured or lightly oiled pan. Cover and let rise for 45 minutes. Preheat your oven to 400*. Coat your loaf with an egg wash made of one whisked egg and 2tbsp of water. Sprinkle with dried rosemary. Bake for 20-25 minutes. You’re aiming for golden brown and a hollow sound when you tap it. The kids and I ate most of this round ourselves. It’s amazing! Especially when you dip it in Zuppa Toscana!
I told you guys I was a fan of bread! Happy baking!
Original recipe can be found at

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