The rosemary bread ring is one of those risen breads I am proud of because it turned out well and was also well-received at the table.
Its taste and aroma won everyone over.
This recipe is not difficult to make and is prepared with simple ingredients that, in their simplicity, made this bread ring truly delicious and irresistible.
I am in love with risen breads, whether it’s bread, pizza, or sweet risen doughs, they give me a lot of satisfaction.
A bread with a crispy crust and a very soft crumb, if desired, can also be sliced and made into bruschetta.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Now all that’s left is for you to make this bread ring too, and you will see that you will be very satisfied… enjoy your meal!
About 2890 Kcal total
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 1 Piece
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make the Rosemary Bread Ring
- 1.5 cups water
- 3 tbsp extra virgin olive oil + 1 tbsp for rising
- 0.42 oz fresh yeast
- 1.2 tsp salt
- 1 tbsp rosemary
- 4.9 cups all-purpose flour
- 3 tbsp extra virgin olive oil
Tools
- 1 Springform Pan Bundt Pan
Preparation of the Rosemary Bread Ring
In the stand mixer, put the lukewarm water and yeast and dissolve, then add half of the flour and mix for a few minutes.
At this point, add the salt, extra virgin olive oil, chopped rosemary, and the remaining flour, continuing to mix for a few minutes until a well-combined dough is obtained.
Place the dough in a large bowl, and with 1 tablespoon of extra virgin olive oil, grease your hands and the dough, cover it with plastic wrap, and let it rise for about 2 hours.
Once risen, pour the dough onto a floured work surface and divide it into three equal parts to create three balls.
From the balls, form 3 ropes and braid them, close it into a ring, and place it on a baking sheet lined with parchment paper.
In the center of the ring, place a glass to keep the hole in the center.
Alternatively, use a bundt pan 11-12 inches in diameter
Let it rise again for another hour
then brush it with extra virgin olive oil and bake in a preheated oven at 428°F for 25 minutes, checking the cooking.
