Best Rosemary Fruit Bread Recipes

ROSEMARY FRUIT BREAD

Steps:

• Grease pan.
• In a large bowl, add 2 cups flour, sugar, salt, yeast, butter and rosemary. Mix until ingredients are combined.
• Gradually add the hot water and continue stirring until the butter is melted.
• Add egg. Beat well.
• Stir in dried fruit bits and enough remaining flour to make a soft dough.
• Knead dough on lightly floured surface for about 8 to 10 minutes, or until dough is smooth and elastic.
• Place in back of prepared pan. Tie top of pan over bottom with string.
• Let the dough rise 30 minutes, or until doubled in size.
• Preheat oven to 350°F
• Bake bread 35 to 40 minutes or until lightly browned. Remove from pan and cool.

ROSEMARY BREAD - STARTED IN THE BREAD MAKER - BAKED IN THE OVEN

Steps:

• Set bread machine on "Dough"cycle, depending on machine, choose either small or medium loaf size.
• Add all ingredients except 1 tsp rosemary.
• Make sure the water is only luke warm otherwise it will kill the yeast.
• Start the bread machine and let it run until the dough cycle is completed and the machine turns itself off.
• Remove dough to a floured board, cut into 2 portions and shape 2 loafs.
• Spray pan or cookie sheet with butter or oil spray and put the dough loafs on.
• If using the french baguette pan, form oblong loafs, otherwise make round boule style loafs.
• with a sharp knife, cut one long slit in the oblong loafs or a tic-tac-toe pattern in the boule style loafs.
• Sprinkle rosemary and coarse salt, if desired, on top and press lightly on, let rest for another 10 - 15 minutes.
• Preheat oven to 400°F or 200°C.
• Put a pan with hot water on the bottom when you turn the oven on.
• Bake in the lower half of the oven, ca. 50 - 60 minutes or until golden brown.
• the bread should sound hollow on the bottom when tapped.
• Remove from oven and let cool.
• Enjoy!

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.

ROSEMARY HERB BREAD

Steps:

• Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.

ROSEMARY SHORTBREAD

Steps:

• Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
• Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

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 BATTER BREAD

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.