Best Rosemary Browned Butter Swirl Bread Recipes

EASY ROSEMARY BREAD

Steps:

• 1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 T butter, table salt, and 2 cups of flour. Add one tablespoon of the fresh chopped rosemary. Can use less rosemary if you like a lighter rosemary taste.
• 2. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.
• 3. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes.
• 4. Spray baking pan or cookie sheet with cooking spray. Grease your hands with olive oil as the dough is sticky. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.
• 5. Preheat oven to 375°F. Put a small pan of water in the oven to help make the crust perfect. Brush the remaining butter on top of loaves 8-10 mins before they are done baking. Bake for 15 to 20 minutes, until lightly browned. Sprinkle with sea salt on top once done. ***If you want a softer crust, you can wait to brush the loaves with butter after taken out of the oven. *** can freeze

JO'S ROSEMARY BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

DELICIOUS ROSEMARY BREAD

Steps:

• Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
• Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
• Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

ALMOST-FAMOUS ROSEMARY BREAD

Steps:

• Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
• Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
• Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
• Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
• Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
• Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

ROSEMARY-BROWNED BUTTER SWIRL BREAD

Steps:

• In bowl of electric stand mixer, place water, dry milk, sugar, oil, salt and yeast. With paddle attachment, mix until well blended. Let stand 5 minutes.
• Add 1 cup of the flour; beat with paddle attachment to combine. Add another 1 cup flour; beat to combine.
• Replace paddle attachment with dough hook; increase speed to medium. Beat in just enough remaining flour until dough is slightly sticky but pulls away from side of bowl. (You might have to add more than 2 1/2 cups flour total, but try not to go over too much). With mixer, knead 5 to 6 minutes, or knead 10 minutes by hand, or until dough is smooth and elastic.
• Place dough in lightly greased bowl; cover with lightly greased plastic wrap. Let rise in warm place (80°F to 85°F) until doubled in size, about 1 hour.
• Meanwhile, in 1-quart saucepan, heat butter over medium-low heat just until it turns brown; set aside. Lightly grease 8x4-inch loaf pan with shortening or cooking spray; set aside.
• Punch down dough. On lightly floured surface, roll out dough into 14x9-inch rectangle. Brush dough with browned butter; sprinkle with rosemary leaves. Fold 1/2 inch of long sides up over butter. Starting with 1 short side, roll up dough being careful to keep sides tucked in. Pinch seam to seal with slightly wet fingers. Place pan; cover with lightly greased plastic wrap. Let rise in warm place until doubled in size, about 1 hour to 1 hour 30 minutes.
• Heat oven to 375°F. Remove plastic wrap; bake about 30 minutes or until loaf is deep golden brown and sounds hollow when tapped on bottom. Remove from pan to cooling rack; cool completely, about 1 hour.