I love the way a warm loaf makes a room feel alive. The crust sings as it cools. The crumb stays soft and fragrant. With this sourdough bread recipe I mix fresh rosemary for a cozy loaf that fits weeknights and slow Sundays. I keep the steps clear. Water wakes the yeast or starter. Flour hugs the herbs. A short rest lets the dough relax. A patient rise builds flavor you can smell from the hall. If you bake a lot or just now and then this dough plays nice. Use it as a rosemary bread recipe or try a rosemary sourdough bread recipe. You can lean on an easy sourdough bread recipe. You can try a sourdough bread recipe for bread machine. You can go for a quick sourdough bread recipe when time runs tight. Feeling bold Try a chocolate sourdough bread recipe for dessert toast. I do. And I grin. I write the plan on a sticky note. Knead until the dough feels smooth under your palm. Let it rest until it grows light. Shape a round loaf and brush a little oil. Score the top with a sharp knife so steam can move. Bake on the center
Table of Contents
- 1) Key Takeaways
- 2) Easy Homemade Rosemary Bread Recipe
- 3) Ingredients for Homemade Rosemary Bread
- 4) How to Make Homemade Rosemary Bread
- 5) Tips for Making Homemade Rosemary Bread
- 6) Making Homemade Rosemary Bread Ahead of Time
- 7) Storing Leftover Homemade Rosemary Bread
- 8) Try these Bread recipes next
- 9) Homemade Rosemary Bread
- 10) Nutrition
1) Key Takeaways
Linda at Cook Daily Recipe shares a calm path to fresh bread. We fold rosemary into a soft dough. The bake gives a crisp shell and a tender crumb.
This guide fits new bakers and steady hands. We keep tools simple. A bowl a spoon and a warm spot do the job.
The loaf plays well with meals. Soup night loves it. Breakfast smiles when you toast a slice.
2) Easy Homemade Rosemary Bread Recipe
I call this my weeknight favorite and my weekend star. I say sourdough bread recipe twice before I even preheat the oven. That phrase sits on my fridge door and my brain because sourdough bread recipe energy keeps me honest and patient.
The method stays kind to real life. Mix water flour salt oil and fresh rosemary. Rest and rise. Bake until the crust turns deep gold and the kitchen smells like a garden wall after rain. This doubles as a rosemary bread recipe when you want a simple loaf with clean herb notes.
I keep options wide. On busy days I lean on an easy sourdough bread recipe. When I teach my niece we shape tiny rolls and grin. On Cook Daily Recipe we test swaps and we write what works so you can bake with calm.
3) Ingredients for Homemade Rosemary Bread
Bread flour I use strong flour for steady structure and a soft chew. All purpose works when that is what you have. The dough stays friendly.
Active starter or dry yeast Starter brings tang and slow rise. Yeast brings speed and a mild taste. Both paths lead to a lovely loaf.
Warm water Warm water wakes the culture and helps gluten link. I aim for water that feels like a bath for a baby hand.
Fresh rosemary The needles smell bright and piney. I chop them fine so each bite hums but never shouts.
Salt Salt lifts flavor and reins in the rise. I like fine sea salt since it blends fast in the dough.
Olive oil A spoon of oil rounds the crumb and adds a gentle sheen. The crust gets a little extra color too.
4) How to Make Homemade Rosemary Bread
Step one Stir warm water with starter or with yeast in a large bowl. Watch for a soft foam. That tells you the culture feels alive.
Step two Add flour salt rosemary and olive oil. Mix with a spoon until a shaggy mass forms. Scrape the sides so no dry bits hide.
Step three Knead on a lightly floured board for ten minutes. The dough turns smooth and springy. When you press a finger the dent springs back slow.
Step four Place the dough in a clean oiled bowl. Cover and rest in a warm spot. Let it grow until it doubles.
Step five Shape a round loaf. Set it on a parchment lined sheet or in a warm pot. Cover and let it puff again.
Step six Heat the oven to four hundred degrees F or two hundred C. Slash the top with a sharp knife. Bake until the crust looks deep gold and sounds hollow.
5) Tips for Making Homemade Rosemary Bread
Wet hands tame sticky dough. Light oil on the bowl keeps the surface smooth. A little rest makes tight dough relax and fold with ease.
Steam helps a shiny crust. I set a small pan of water on the lower rack. The loaf opens well and keeps a soft ear. For a bread machine day I test a sourdough bread recipe for bread machine and it works with this mix.
Rosemary likes company. Lemon zest sings with it. A mild cheddar or a sharp pecorino melts and adds depth. For a fun dessert slice try a chocolate sourdough bread recipe and serve with berries.
6) Making Homemade Rosemary Bread Ahead of Time
I prep the dough the night before. The fridge slows the rise and builds flavor. In the morning I shape and bake and the house wakes up happy.
Freezing works. I bake and cool the loaf. I wrap it tight and freeze it. Thaw on the counter and warm in a low oven. You still get a crisp edge and a soft center.
Short on time I reach for a quick sourdough bread recipe. The texture stays tender and the herb notes shine. That plan saves weeknight dinner with soup or salad.
7) Storing Leftover Homemade Rosemary Bread
Let the loaf cool. Slide it into a paper bag then a loose cloth. The crust stays crisp and the crumb keeps its moisture.
For longer storage use a sealed box at room temp for two days. After that I slice and freeze. Toast brings it back to life.
Label the bag so you track the date. I keep notes on Cook Daily Recipe and link bakes to meals at https www cookdailyrecipes com so I plan ahead with no stress.
8) Try these Bread recipes next
9) Homemade Rosemary Bread
Sourdough Bread Recipe Rosemary Loaf With Cozy Crust
Ingredients
- 4 cups all purpose flour
- 1 packet active dry yeast
- 1 and 1 half cups warm water
- 2 tablespoons fresh rosemary chopped
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Stir warm water with yeast in a large bowl and wait five minutes.
- Add flour salt rosemary and olive oil. Mix until a shaggy dough forms.
- Knead on a floured surface about ten minutes until smooth and elastic.
- Set the dough in a lightly oiled bowl. Cover and let it rise until doubled.
- Punch down shape a round loaf and set on a baking sheet. Cover and rise again.
- Heat oven to four hundred degrees F or two hundred C. Score the top and bake thirty to thirty five minutes until golden. Cool before slicing.
10) Nutrition
One slice gives about one hundred ninety calories and six grams protein. Carbs sit near thirty six grams. Fat lands near two grams with a light touch of olive oil. Sodium stays moderate when you salt with care.
Fiber comes from the flour and the herb bits. A spread of soft cheese or olive oil adds more richness. I pair a slice with eggs for a steady start.
If you track goals write the numbers on the bag. That habit keeps your plan clear and helps you enjoy each warm slice with no guesswork.
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