The Rosemary Bread Loaves are incredibly soft and delicious rolls, flavored with rosemary, perfect to serve with cold cuts or simply enjoy slice after slice, on their own.
The recipe is very simple and relatively quick. They are ready in less than three hours with just a few ingredients: flour, water, oil, salt, and yeast. With only two hours of rising, they are ready to go into the oven.
I love making bread at home, it relaxes me. Imagine the satisfaction of taking warm bread out of the oven. Priceless. The only risk is that I can’t stop eating it.
But now, let’s see how to make the Rosemary Bread Loaves. Get your ingredients ready as we begin.
If you try them, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
More bread recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 loaves
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups flour
- 1 1/8 cups water
- 1/3 cup olive oil
- 1 1/2 tsp salt
- 1 tsp dry yeast (or half a cake of fresh yeast)
- rosemary (amount to taste)
- as needed semolina
Tools
To make the Rosemary Bread Loaves, you will need:
- 1 Stand Mixer
- 1 Kneading Board
- 2 Baking Sheets
- Parchment Paper
Steps
HOW TO MAKE ROSEMARY BREAD LOAVES
First, prepare the dough. Pour the water into the stand mixer, add the salt and oil. Add the flour and start kneading. I used 300 g of Pandisempre flour from Molino Marino and 200 g of type 0 flour. Then, add the yeast and continue kneading for about 8 – 10 minutes. Lastly, add the chopped rosemary.
You should obtain a well-kneaded and somewhat sticky dough, as shown in the photo. If it’s too dry, add a bit of water; if too wet, a bit of flour.
Turn the dough onto the floured kneading board and make folds (3 or 4) until the dough shows some resistance.
Form a dough ball and let it rise in a slightly oiled bowl for at least 1 hour, or until it doubles in size.
This is the dough after rising.
Turn it onto the floured kneading board and divide it into 10 pieces.
Clear the kneading board, sprinkle some semolina on top. Then, take one piece of dough at a time, roll it with your palms on the semolina, form a loaf, and place it on a baking sheet lined with parchment paper.
Let the loaves rise in the turned-off oven with the light on for about 1 hour. Here they are after rising.
Preheat the oven to 392°F, in “static” mode.
Bake for about 25 minutes, then switch to “fan” mode and bake for another 5 – 6 minutes. Here are the freshly baked Rosemary Bread Loaves.
Let them cool on a rack and … enjoy your meal.
Until the next recipe.
Storage
You can store the Rosemary Bread Loaves for 1 – 2 days at room temperature, in a paper food bag. You can also freeze them and use them within at least 30 days. When needed, take them out of the freezer and let them thaw at room temperature.
You can store the Rosemary Bread Loaves for 1 – 2 days at room temperature, in a paper food bag. You can also freeze them and use them within at least 30 days. When needed, take them out of the freezer and let them thaw at room temperature.
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