This bread has great rosemary flavor. This one will become your favorite.

Recipe Summary

Servings:
12
Yield:
1 - 1 1/2 pound loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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Nutrition Facts

167 calories; protein 5.9g 12% DV; carbohydrates 28.5g 9% DV; fat 3g 5% DV; cholesterol 32.1mg 11% DV; sodium 324.5mg 13% DV. Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/01/2003
This is the best bread recipie. I had to stop making it for a while because we would eat it all in one night. Read More
(50)

Most helpful critical review

Rating: 3 stars
04/15/2003
a bit heavy Read More
(26)
66 Ratings
  • 5 star values: 42
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/01/2003
This is the best bread recipie. I had to stop making it for a while because we would eat it all in one night. Read More
(50)
Rating: 5 stars
07/28/2009
I love making breads like this during the summer when fresh herbs are plentiful right in your own yard and you don't have to pay an arm and a leg for them in the grocery store! Herb breads are SO delicious and this bread is certainly one of them. What caught my eye in this recipe was the addition of the milk (helps make for a tender bread) and egg (which adds moistness and richness) - and not one egg but two! I was curious. Knowing that 2-1/2 T. of sugar would make the bread overflow in my bread machine (plus I don't care for that much sweetener in my breads anyway) I trimmed the sugar down to just 1 tsp. I added a handful of fresh chopped parsley chives rosemary oregano and thyme and 2 T. of olive oil for the margarine called for. The recipe directs to use the basic white setting but I wanted a deeper crunchier crust and chose the French bread setting. The bread was everything I thought it would be - moist rich flavorful with a crisp and chewy crust. Delicious and makes for fabulous sandwiches. Read More
(46)
Rating: 5 stars
11/02/2009
This has got to be one of the best doughs I've worked with from this site. I used my Kitchen Aid mixer to make this bread proofing the yeast with the sugar and warm milk in the mixer bowl for ten minutes before adding the butter and eggs then the dry ingredients. I added about a tsp. of garlic powder to the dough I made no other changes. This needed a couple more tbsp. of flour to get it together to want to jump on the bread hook. I let it knead for about five minutes with the hook then set it on my warm oven to rise for about an hour or so. Once it doubled I formed it into a loaf and set it on the warm oven to rise again. This bread really went to town on the second rise. This took about 30 minutes in a 350 oven. So pretty and very good. This will go well with Turkey Noodle Soup which is also from this site. I'll make this again! Read More
(41)
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Rating: 5 stars
09/30/2003
I just brush on olive oil and salt it and everyone loves it! Read More
(34)
Rating: 3 stars
04/14/2003
a bit heavy Read More
(26)
Rating: 5 stars
07/07/2008
Try making tomato sandwiches out of this bread! This italian loves this stuff.. Only I used EVO instead of butter added chopped garlic used all purpose flour with a little extra yeast and put in lots of rosemary! Oh boy! Read More
(17)
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Rating: 4 stars
05/18/2005
This was really great! I made the dough in the bread maker then baked it in the oven (I like the way it looks from the oven.) I also added some parmesan cheese--yummy! Read More
(17)
Rating: 5 stars
10/19/2005
The bread was amazing and tasted like what you would be served in a restaurant. Thank you. Read More
(15)
Rating: 5 stars
02/22/2007
I loved this recipe. I started it in my bread machine on dough and finished it by hand. I used fresh rosemary but substituted dried herbs for the others. I had to add 1 teaspoon of olive oil and 1-1/2 teaspoons of water after the first 5 minutes in the bread machine. Don't really know why. I shaped it and let it rise 45 minutes glazed the loaf with egg mixed with water and baked it on a bread stone for 15 min.@ 375 degrees. Will make it again my daughter loved it. I am going to post a picture I hope. Read More
(15)