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.
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 bread, breadsticks, biscuits, soft pretzels, dinner rolls, and even air fryer garlic knots!
There are so many more recipes that you can check out in our breads recipe archives.
Simple Rosemary Garlic Bread
This simple garlic bread recipe is made with fresh rosemary and garlic. Using fresh herbs rather than dried adds a fabulous flavor to the bread.
The bread is soft, tender, and lightly sweetened – it’s perfectly scrumptious. My favorite part is that the flavor is apparent without being overwhelming. Honestly, this garlic herb bread makes the best grilled cheese ever!
You can make this recipe with or without a stand mixer, and I just know that you are going to love it.
- Substitute 4 teaspoons dried rosemary if you are unable to find fresh.
- Don’t have a stand mixer? Not to worry. See instructions below for making rosemary garlic bread without a stand mixer.
Making Rosemary Garlic Bread without a Stand Mixer
Prepare the ingredients as shown in the recipe card below, then use these instructions to make the recipe:
- Add sugar and water to a large bowl. Sprinkle yeast over the top and swirl with spoon or your fingers to combine. Allow it to sit for 5 to 10 minutes, so the yeast blooms and become aromatic.
- Add melted butter, salt, rosemary and garlic to the bowl, and use a wooden spoon to combine everything. Then, add the 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 of sticky dough. Then, continue to knead by hand for 5-8 minutes, or until dough is tacky (but not sticky).
- Continue with baking instructions as shown below.
With love, from our simple kitchen to yours.
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Simple Rosemary Garlic Bread
- 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
- 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!
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.
Originally published April 2014.
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Did I miss the Cook's Note regarding the rosemary sprigs?? Also, why is there an * next to the stand mixer?
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.
That would go perfectly with just about any meal. Looks amazing! Love the simplicity.
Thanks for stopping by Melanie. Let us know if you try it and how it goes.
Can this be made in a bread machine? Do I just add all ingredients at once?
Yes to the machine and just make sure the herbs are added when kneading. Just needs mixed in like cheese.
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?
Can you make this into 2 oval loaves instead of bread pans?
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!
This is such a nice savory bread recipe. I love garlic and rosemary together!