Salted Rosemary Bread

Salted Rosemary Bread

I love fresh bread! I could eat bread at every meal….and some days I do. (Sorry love handles!) One of my favorite ways to eat fresh bread is with soup so naturally, I almost always make homemade bread when I make soup.

In my last post, I shared with you a recipe for tortellini soup. Beside the soup was one of my favorite breads, but I didn’t get to share with you the recipe. The bread was salted rosemary bread, and it rocks!

Salt, rosemary, and butter…you really can’t go wrong. Salted rosemary bread is quick to throw together in a mixer and doesn’t take too long to make by hand either. It goes great with almost any soup or stew, but pairs well with a salad too. I’ve been known to eat it all by itself as a snack as well! However you serve it, I can guarantee it with be enjoyed!

Salted Rosemary Bread

Adapted from

Yields 2 Loaves


1 Tablespoon Yeast

1 Tablespoon Sugar

1 Cup Warm Water

2 1/4 Cups All Purpose Flour

1 1/2 Teaspoons Kosher Salt, Divided

2 Tablespoons (Good Quality) Dried Rosemary, Divided

2 Tablespoons Melted Butter, Divided

Salted Rosemary Bread.

In a large bowl, add in sugar and yeast. Pour in water and allow to proof for five minutes or until mixture looks foamy. Add in flour, 3/4 Teaspoon salt, 1 Tablespoon dried rosemary, and 1 Tablespoon melted butter.  Fold ingredients together until a dough is formed. Remove dough onto a lightly floured surface and knead for 5 minutes. Lightly oil a large bowl and place dough in the bowl. Cover and allow to rise for one hour. Separate dough into two even pieces and form into two round loaves. Place loaves on a baking sheet lightly sprayed with cooking spray. Top the loaves with remaining tablespoon of rosemary and then allow the loaves to rise again for about 30 minutes. Preheat the oven to 375 degrees. Bake bread on the center rack for 15-20 minutes or until loaves look lightly golden brown and are cooked through. Remove from oven and immediately brush on remaining tablespoon of melted butter, dividing evenly between both loaves. Sprinkle on salt, and then allow loaves to cool for at least 20 minutes. Serve and enjoy!


Salted Rosemary Bread..


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