You can make a delicious homemade rosemary bread recipe following step-by-step with Mama Redbuck. It takes very few ingredients, and just a little time–mostly waiting for the bread to rise–but it’s well worth it. The recipe below is for one loaf of bread, but bake two at a time and then freeze one for later!
Ingredients for Rosemary Bread Recipe
2 cups sifted ALL-PURPOSE FLOUR
2 Tbsp softened BUTTER
1 Tbsp SUGAR
1 Tbsp dry active YEAST
2-3 Tbsp freshly chopped ROSEMARY
1 tsp SALT
1 cup of WATER
How to Make a Rosemary Bread Loaf
Set the butter out to soften and come to room temperature.
In a bowl, add 1 cup of warm tap water, about 130 degrees–not too hot! Stir in the sugar until dissolved, and then add in the yeast and stir lightly. Allow the dish to sit for about 10 minutes to bubble up.
Into a small dish, sift ½ cup flour and set aside.
In a larger mixing bowl, add 2 cups of sifted flour, salt, the finely chopped rosemary, and about ⅔ of the softened butter. Mix.
Stir the yeast mixture into the bowl and combine with the flour to form a loose ball.
Flour a flat surface with some of the flour from your sifted ½ cup of flour. You will use this flour for kneading your dough, but don’t use more than this amount, in fact, use as little of the flour as you can, only as needed for working the bread. The less flour you use, the lighter and airier your bread will be.
Roll the dough from your bowl onto the floured surface and knead for about 10 minutes, using only as much flour as you need to keep the dough from sticking as you work it. Kneading warms and stretches the gluten strands in the dough which will make for a light and airy loaf of bread instead of a dense bread brick. Nobody likes a bread brick.
My mom uses a bread proofing bowl, and you can check here current prices for a Dough Basket on Amazon. Or you can just use a regular bowl, but lightly coat the bowl with olive oil before adding in the dough ball, and be sure to roll the ball around in the bowl to coat the dough with oil as well.
Place the dough bowl in a warm place and let the dough rise for about an hour, until the dough has roughly doubled in size.
Once the dough has risen, flour your knuckles and punch the dough down, then remove the dough from the bowl and flatten and roll up by hand, then set aside for 5 more minutes.
You can bake the bread in any oiled pan or cooking sheet, but for a nice loaf, use a loaf pan. My mom likes to lightly oil the sides of the pan with olive oil and then cut a rectangle of parchment paper for the bottom of the pan.
After 5 minutes, the dough will have risen a bit, so press the dough down again and shape into a loaf that fits well into the loaf pan. Return the dough to a warm area and let it rise again for about 45 minutes, or until the dough has once more doubled in size.
After rising, bake the bread in an oven preheated to 375 degrees Fahrenheit for about 30 minutes, until lightly brown.
Remove the rosemary bread from the oven and then remove the bread from the loaf pan and place the bread on a cooling rack. If you turn the rosemary bread over and tap the crusty bottom, it will feel hollow inside, which is great, because that means you have baked a wonderfully light loaf of bread.
While the bread is still warm, brush it with the remaining butter you set out earlier.
And that’s it, you are now the proud owner of the most delicious, light and airy rosemary bread on the planet. If you bake this bread for someone, they will become your slave for life…just saying.
For another tasty Mama Redbuck bread recipe, try this extra-fancy loaf of Homemade Pesto Parmesan…it’s pretty stellar, so check it out.
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–Chef Buck
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