Best Rosemary Batter Bread Recipes

ROSEMARY BATTER BREAD

Rosemary Batter Bread image

Fresh herbs create the aroma and flavor in a homemade bread that's super easy because there's no kneading.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h40m

Yield 16

Number Of Ingredients 10

Ingredients

3 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package regular active or fast-acting dry yeast
1 1/4 cups very warm water (120°F to 130°F)
2 tablespoons chopped fresh parsley
2 tablespoons shortening
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
Butter or margarine, softened

Steps:

Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until completely mixed.
Smooth and pat batter into pan, using floured hands. Cover; let rise in warm place about 40 minutes or until dough has doubled in size.
Heat oven to 375°F. Bake 40 to 45 minutes or until loaf sounds hollow when tapped; remove from pan to cooling rack. Brush loaf with butter; cool.

Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 0 g, TransFat 0 g

PAM'S ASIAGO AND ROSEMARY BEER BATTER BREAD

Pam's Asiago and Rosemary Beer Batter Bread image

I developed this recipe from a beer bread recipe on a food blog called FarmGirlFare.com after seeing it mentioned on another members post. I switched out the Cheddar for Asiago, and added rosemary, chives and garlic powder. I also increased the size of the recipe to accomodate my 10 inch bread pan. It is a moist, dense loaf with...

Provided by Pam Ellingson

Categories Other Breads

Time 55m

Number Of Ingredients 10

Ingredients

5 c ap flour
1 2/3 Tbsp sugar (1tbsp plus 2 tsp)
1 2/3 Tbsp baking powder
1 1/2 tsp salt
1 Tbsp rosemary, fresh, chopped very fine
1 Tbsp dried chives
1/8 tsp garlic powder
2 c asiago cheese, grated on a microplane (very fluffy) about 4 oz
20 oz coors beer
FOR GLAZING LOAF, ONE EGG WHISKED WITH 1 TBSP WATER.

Steps:

1. Preheat your oven to 375° (I use convection at 350°) and prepare a 10"x5x4 bread pan by spraying with cooking spray.
2. Place flour, baking powder, salt, sugar, garlic powder and herbs in a large mixing bowl. Shred your cheese with a microplane so it is very fine and fluffy. Measure by lightly tossing it into the measuring cup and avoid packing it together. (You may use slightly more than 2 cups) Add the microplaned cheese and stir in well, but gently so it will not clump up.
3. Add the beer to the dry mixture and stir until just blended and no dry ingredients are seen. It will be a stiff batter. Place batter into prepared pan and even out the thickness of batter in the pan. Brush the top with the egg wash and place in preheated oven. Bake 45 to 55 minutes, until a toothpick inserted in the middle of the loaf comes out clean. Cool on a rack in the pan for 10 minutes then turn out and cool at least another 10 minutes before slicing. (If you can wait)