Rosemary Bread: A Letter to a Craving

By on July 31, 2013

Rosemary Bread: A Letter to a Craving

“Wonderfully generous with the rosemary, with support from a little black pepper and Italian seasoning, this bread comes out light and fragrant from the bread machine.”


  • 3/4 cup of warm water
  • 1/2 cup of warm milk
  • 2 teaspoons of yeast
  • 1 teaspoon of sugar
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of dried rosemary
  • 1/4 teaspoon of garlic powder
  • 2 teaspoons of salt, plus extra for sprinkling
  • 3 cups of flour
  • A spray bottle full of water


You’ll need the things above to make this thing below. But, the things above are not all you need. No, no. ‘Tis not that easy. Read on. Read on. Reaaad on. [Insert Depeche Mode’s Dream On tune.]

Combine water, milk, sugar and yeast and let it bubble for around 5 minutes. Add your olive oil, rosemary, garlic powder and salt and stir to combine. Add the flour half a cup at a time, stirring well after each addition. Your dough should be relatively sticky. Turn your sticky-ish dough onto a floured surface and knead for 2 minutes. Put your dough in a greased bowl and cover it with cling wrap. Let the dough rise for an hour or until it’s doubled in size. Punch down the dough and divide it in half. Form each half into a ball and place them on a pizza stone or cookie sheet. Slash the top of the dough ball. You can slash an X into it or diagonal slits. You decide. It’s your bread. Cover and allow to rise for another half an hour. Bake at 220 degrees Celsius for 15 minutes. Spritz inside the oven every 3-4 minutes with the water spray bottle. Allow to cool then slice and serve with olive oil and balsamic vinegar. Pretend it has a fancy name. It’s more fun that way. Xx. 🙂

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