Simple Rosemary Garlic Bread

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Simple Rosemary Garlic Bread is a easy homemade bread recipe made with fresh rosemary and garlic. The bread is soft and tender; a scrumptious lightly sweetened bread with just the right amount of rosemary and garlic.

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I am a bread lover through and through.  My whole family is.  It didn’t start out that way.  Store bought bread had really just become a way to make a quick sandwich.  No love lost if I had to take a new route to get lunch made.

That all changed a few years ago when I made my first loaf of homemade bread.  I have come a long way since then.  Since then I have created many bread recipes: bread loaves, beer breads, bread sticks, biscuits, pretzels, dinner rolls and so many more recipes.  You can check out the collection here.

Making the Simple Rosemary Garlic Bread

This Simple Rosemary Garlic Bread is made with fresh rosemary and garlic.  It adds a fabulous flavor to the bread.  The bread is soft and tender, a scrumptious lightly sweetened bread with rosemary and garlic.  My favorite part is that the flavor is apparent without being overwhelming. Honestly, this bread makes the best grilled cheese ever!  A simple bread made with or without a stand mixer, you are going to love it. 

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Helpful Tips to make Simple Rosemary Garlic Bread:

  • If you do not have a stand mixer you can combine:  Add sugar and water to a large bowl.  Sprinkle yeast over top and swirl with spoon or fingers to combine.  Allow to sit for about 5-10 minutes while the yeast bloom and become aromatic.  Add melted butter, salt, rosemary and garlic.  Mix with a wooden spoon.  Add flour 1 cup at a time until you are no longer able to mix with a spoon.
  • Place bread on a clean floured countertop and begin kneading, adding 1 cup of flour at a time until the bread becomes a ball.  Then continue to knead by hand 5-8 minutes until dough is tacky (not sticky).  Continue with recipe.
  • Substitute 4 teaspoons dried rosemary if you are unable to find fresh.

Enjoy!

With love from our simple kitchen to yours. 

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Simple Rosemary Garlic Bread

Simple Rosemary Garlic Bread

Donna Elick
Simple Rosemary Garlic Bread is a easy homemade bread recipe made with fresh rosemary and garlic. The bread is soft and tender; a scrumptious lightly sweetened bread with just the right amount of rosemary and garlic.
Tried this recipe?Please comment and review!
Prep Time 35 mins
Cook Time 1 hr
Rise Time 1 hr
Total Time 2 hrs 35 mins
Course Bread
Cuisine American
Method Microwave, Oven
Servings 32 rolls or 2 loaves

Ingredients
 

  • 1 1/2 tablespoons active dry yeast, 2 packets
  • 2 1/2 cup warm water, 110° to 120°
  • 2/3 cup granulated sugar
  • 8 tablespoons unsalted butter, divided
  • 1 tablespoon kosher salt
  • 1/4 cup chopped fresh rosemary, about 4 large sprigs *See Cook’s Note
  • 6-10 cloves fresh garlic, minced
  • 6-7 cups all-purpose flour

Instructions
 

  • Melt 1/4 cup of butter. I microwave on high for 30 seconds at a time until it is mostly melted. I recommend covering with a paper towel to avoid messes. Set aside.
  • In the bowl of a stand mixer* add sugar and water. Sprinkle yeast over top and swirl with spoon or fingers to combine. Allow to sit for about 5-10 minutes while the yeast bloom and become aromatic.
  • Add melted butter, 4 cups flour and salt. Mix on low, using dough hook, until smooth. Add garlic and rosemary to the bowl of the mixer. Add remaining flour 1 cup at a time until a soft dough ball forms (I use the entire 7 cups). Turn to medium and knead for 5 minutes. Your ball of dough should be tacky (not sticky). If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky (does not leave dough on your fingers when you touch it).
  • Turn onto a floured board; knead about 10 turns. Place 1 tablespoon butter in a large microwave safe bowl. Heat butter in the microwave until butter is melted. Place dough into bowl, turning once to grease top. Loosely cover with plastic wrap and a cloth over top and let rise in a warm place until doubled in size, about 1 hour.
  • Punch dough down and shape into two loaves. Place loaves in greased 9-in. x 5-in loaf pans. Cover and let rise until doubled, about 45-60 minutes. Preheat oven to 350° and place top baking rack in the center of the oven. Bake for 30-35 minutes or until golden brown.
  • If bread starts to brown too quickly, cover with aluminum foil. When bread is removed from the oven, brush with remaining butter. Serve and enjoy!

Donna’s Notes

If you do not have a stand mixer you can combine: Add sugar and water to a large bowl. Sprinkle yeast over top and swirl with spoon or fingers to combine. Allow to sit for about 5-10 minutes while the yeast bloom and become aromatic. Add melted butter, salt, rosemary and garlic. Mix with a wooden spoon. Add flour 1 cup at a time until you are no longer able to mix with a spoon.
Place bread on a clean floured countertop and begin kneading, adding 1 cup of flour at a time until the bread becomes a ball. Then continue to knead by hand 5-8 minutes until dough is tacky (not sticky). Continue with recipe.
Substitute 4 teaspoons dried rosemary if you are unable to find fresh.

Nutrition

Serving: 1 | Calories: 128cal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 220mg | Sugar: 4g | Fiber: 1g | Calcium: 7mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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9 Comments

  1. Did I miss the Cook's Note regarding the rosemary sprigs?? Also, why is there an * next to the stand mixer?

    1. Check the bottom of the recipe for all the Cook's Notes. It was not populating, but I fixed it. Thank you for commenting. Enjoy and let us know how it goes.

    1. Yes to the machine and just make sure the herbs are added when kneading. Just needs mixed in like cheese.

    2. It is freezing cold here in Virginia today! I am going to try this bread out with your Beef Soup 🙂 I have a bread machine but not too sure what you mean by "add while kneading". Do you mean after the dough rests for the first time?

  2. This is the 2nd time I have made this, thank you!!
    I reduce the sugar to 1/2 cup, and use a little more garlic and rosemary, but otherwise this is perfect! Oh and I use olive oil instead of butter for the bowl it rises in. Little preference tweaks.
    This makes the BEST sandwiches!!!
    I like to let it cook a little longer too (about 5-10 more minutes) after brushing with butter to get more of a crust!
    Making more today to bring camping for bacon breakfast sandwiches!

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