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Bread Machine Rosemary French Bread recipe

Bread Machine Rosemary French Bread recipe


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  • Recipes
  • Dish type
  • Bread
  • Bread machine

Delicious and crusty, savoury white bread that's flavoured with garlic and rosemary. One loaf doesn't last a whole day in my house!

79 people made this

IngredientsServes: 10

  • 7g dried active yeast
  • 275g bread flour
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 1 teaspoon butter, softened
  • 255ml warm water
  • 1 tablespoon dried rosemary, crushed
  • 2 teaspoons minced garlic

MethodPrep:5min ›Cook:2hr10min ›Ready in:2hr15min

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

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Reviews & ratingsAverage global rating:(85)

Reviews in English (68)

by GRANNYLOOHOO

Since I am the bread machine at my house, I adapted this recipe to the old-fashioned method. Using Tunisianswife's suggestions (see her Mediterranean Black Olive Bread review), I proofed the yeast in 1 cup of warm water mixed with the 1 tsp of sugar; added the flour (I used A.P.) and mixed in the remaining ingredients. I kneaded the mixture on a floured surface and probably added another 1/2 to 3/4 cup flour by the time all was kneaded in. Like Tunisianswife, I did 3 risings on this bread, kneading in between, and using her steam-baking idea, baked in a 450 oven (with a pan of water at the bottom to provide steam) for the first 15 minutes, then reduced to 400 & baked another 10-15 minutes. I agree with reviewer Tanaquil as to the texture and gourmet quality of this bread. I have baked breads for many, many years but this is one of the finest I've ever baked. I used 1 T fresh rosemary. The rosemary is a fragrant and subtle addition to the flavor. I was concerned about the amount of garlic, but it was perfect--it baked into mellow goodness. The texture was a soft but chewy interior and crusty exterior that sliced beautifully. My family has requested I make another loaf this week and let it be the meal!-06 Aug 2006

by KIRSTEENS

This is a keeper. Makes great lunch sandwiches.(I had to add 1/2 cup of flour and used the medium setting to make it crusty.)-27 Mar 2001

by CAYLEEBRIANNE

Tihs bread is a hit with my family. It had a wonderful aroma while baking, and turned out perfect. All golden and crusty on the outside and soft and chewy on the inside. However, this bread took 4 hours on the french bread setting in my machine instead of 2, so make sure to plan far enough ahead if using it for a meal!-17 Jul 2002


Step 1

Place ingredients, according to manufacturer's directions into your bread machine.

Some call for all liquids, or all dry ingredients first, so know your machine. Set machine to "dough cycle" and wait. (This takes most machines about an hour and a half for a full cycle).

Remove from machine when cycle is complete and place on a lightly greased baking sheet.

Shape dough by hand, into a rectangular mound, spreading kind of thin, maybe an inch or two of thickness.

Cover and let rise in a warm place for about an hour or until doubled in size. (This is a good time to go ahead and turn the oven on to preheat and help warm the kitchen).

Brush with a little olive oil, sprinkle with rosemary and salt if desired. (This is the way its done at Macaroni Grill).

Bake at 375°F for 20-25 minutes until crust is golden and crispy. Bread is meant to be a flatter shape and not a high rising bread.

Have everyone tear their pieces of bread with their hands,and serve with olive oil flavored with fresh ground pepper.


This Olive Oil and Rosemary Artisan Bread Recipe is one of my favorite bread recipes. It’s rustic profile is visually appealing and the flavor is to die for. It makes a great bread for a dinner that has a meat entree so this is what I am planning to go with my Slow Cooker Ham Recipe for Easter. Not only will it be delicious but it will add to the beauty of the Easter tablescape. I don’t know what it is about homemade rustic artisan bread but it has a real appeal for men in my family. I will have to secure the loaf in an undisclosed location until dinner time or I will find some of it missing for sure!

This artisan bread recipe is something I can bake the day before. I love getting as much of the prep work for a holiday meal done ahead of time. Easter is a particularly busy one because we go to church and have dinner when we get home. Nobody in my family has the patience to wait for hours while I get dinner ready so I have to have a plan. I precook as much as possible and reheat things like veggies and sides. Home baked bread is not difficult and I don’t understand why the younger generation shys away from it and opts for commercially produced bread. All you need is a sturdy stand mixer (I have my 27 year old Kitchenaid) and a little time. If you work all week, do your baking on the weekend. It doesn’t take much more than 15 minutes to pull the dough together, then you let it rise on its own checking it once in the process. Then pop it in the oven. Baking the bread only requires about 20 minutes of your time and what a wonderful aroma fills your home when it is baking. Try it once and you won’t ever want bread from the store again! To make this recipe, you’ll need 3 pieces of cookware – , a cookie sheet with no sides, a metal 1/2 sheet, and a pizza stone. You can make it without a pizza stone, using a cookie sheet, but the pizza stone cooks it very evenly.


How to Make Bread Machine White Bread

Making white sandwich bread in a bread machine couldn’t be easier. While a crusty french loaf may only have flour, yeast, salt, and water, a soft bread needs a few more things. To get a really wonderful soft sandwich bread, a bit of butter helps to create a tender crumb. The addition of a small amount of milk and sugar helps round out the flavor and create a wonderful texture.

Since I’m using Saf-Instant Yeast instead of special bread machine yeast, it goes right into the water with the sugar and salt. If you’re using bread machine yeast, be sure to add it on top of the flour.

This recipe makes a 2-pound loaf of soft white bread. Select the basic setting on your bread machine for a 2-pound loaf. On my machine, that cycle takes an even 3 hours from start to finish.


Ingredients

Add the ingredients to the bread pan in the order indicated in the ingredient list. Select the basic dough setting and start. If the dough looks too loose, add a tablespoon of flour and give it a minute. If it looks too dry, add a tablespoon of warm water and once again give it a minute until you have a dough ball consistency.

When the dough setting is complete, remove the dough to a sheet of parchment paper on a baking sheet, dust the top with flour and cover with plastic wrap and let rise for 2 hours.

Preheat the oven to 350 degrees F./176 degrees Celsius.

Whisk the egg and brush the top of the dough after it has risen.

Bake for 30 to 35 minutes at 350 degrees F./176 degrees Celsius.

Let cool for 10 minutes, slice and serve.

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Tuscan Herb French Bread Machine Recipe

If you weren’t aware you can easily have fresh bread with minimal work on your end no stirring, no kneading, no hassle. With a bread machine you can have homemade fresh bread with less than 5 minutes of your time and energy.

This Tuscan Herb French Bread for your bread machine not only taste amazing but smells wonderful also! It’s full of delicious herbs, either fresh or dried whatever’s available to you. Best of all it’s easy and will have everyone reaching for seconds!

This post may contain affiliate links, thanks for supporting this blog.

TIPS FOR MAKING YOUR OWN BREAD IN A BREAD MACHINE

If you are new to making your own bread in a bread machine, I highly suggest checking out this recipe and the easy steps. It’s your basic white bread recipe, perfect for beginners or seasoned bakers, it’s a very well loved recipe.

TUSCAN HERB FRENCH BREAD RECIPE

This Tuscan Herb French Bread is a favorite of my families for dinner time.

It pairs well with so many dishes and there’s nothing better than have a slice of homemade fresh bread with dinner(in my opinion).

It taste amazing whether you use dried herbs or fresh herbs, so use whatever is available to you.

LOOKING FOR MORE BREAD RECIPES?

We really are huge fans of bread in our house and have some form of homemade bread in the kitchen every week. From sweet breads to basic loafs

TUSCAN HERB FRENCH BREAD INGREDIENTS & SUBSTITIONS

  • Olive Oil – Only buy extra virgin olive oil, first cold press and not in a clear glass bottle. This olive oil is great!
  • Herbs – In this recipe you can either use dried or fresh herbs.
  • Water
  • Sea Salt
  • Garlic Powder
  • Sugar – We’ve made this with granulated sugar and also cane sugar, both are great.
  • Instant Dry Yeast – For any bread machine recipe, you’ll want to use Instant Yeast! Yeast is in stock right now.
  • All Purpose Flour – This is the number one thing I love most about this recipe, it calls for all purpose flour! We use King Arthur’s Flour!

Can I use other flours? Although I have yet to try using other flours, I’ve had a few people mention using bread flour instead of AP flour. And also someone mentioned using half AP and Whole Wheat.

Can I use fresh herbs? Yes, substitute the dried herbs for a combined mixture of two tablespoons a little heavier on the rosemary side – chopped herbs.

HOW TO MAKE TUSCAN HERB FRENCH BREAD IN THE BREAD MACHINE

Serve warm or cold, do as you wish. Just store it properly for freshness and so it doesn’t go stale quickly.

It will last about 3-4 days stored in a cloth bag in a dark area of your kitchen or pantry.

If you don’t have a cloth bag or a bread container, a freezer size ziplock bag works just as good.

WHAT TO SERVE TUSCAN HERB FRENCH BREAD WITH?

  • Homemade Butter is easy and delicious to make or make a sweet Whipped Honey Butter.
  • Any of these soup or stew recipes with a side of fresh bread Calico Beans, Beef & Bean Stew, or even this best Meatloaf Recipe.
  • Pair it with these amazing recipes as well Stuffed Acorn Squash, German Beef Roulade or Slow Cooker Meatballs.

HELPFUL KITCHEN TOOLS:

    is essential for this recipe and I know they were selling off the shelves back in Spring but good news they’re in stock again and would make a great gift.
  • These are the Measuring Spoons and Cups I own and they are great and on sale right now.
  • Bread Container or Cloth Bag for storing your bread.
  • Bread Slicer, I just put this in my cart as it’d make cutting the bread so easy!

We’ve been making our own bread for a while now and it’s been especially great during this year.

It’s not loaded with sugar or preservatives, and no packaging which is another important thing for me.


Place the warm water into your bread pan. Be sure the kneading paddle is in place. Then add the olive oil, the salt, and the sugar, in this order. Add the flour, covering the liguid. Make a small indentation on top of the center of the flour, but not deep enough to reach the liquid. Add the yeast to this indentation. (Adding the ingredients in this order is important, especially when using the timer. It keeps the yeast away from the liquid ingredients until it is time to knead them together. Liquid ingredients will prematurely activate the yeast.) Now you are ready to set your bread pan in the machine and set the timer or choose the French Bread Cycle. This recipe makes a 2lb loaf.

Who says you can't make decent bread in a bread machine? This is probably my favorite French Bread recipe for the bread machine. Nice and crusty. Fabulous slathered with softened or whipped butter. Let it stand 10 minutes before you slice it with a sharp bread knife.


Rosemary Olive Oil Bread

The olive oil in this bread makes it quite tender, while rosemary's piquant fragrance makes slices of this loaf ideal for hearty sandwich fillings. Mark Bittman shared this recipe with us in the Holiday 2018 issue of Sift Magazine.

Ingredients

  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast or active dry yeast
  • 1 1/4 teaspoons (8g) salt
  • 1/3 cup (67g) olive oil
  • 3/4 cup (170g) water + more as needed
  • 1 to 2 tablespoons chopped fresh rosemary, to taste

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water 1 tablespoon at a time until the mixture forms a ball and is slightly sticky to the touch.

Turn the dough onto a floured work surface and knead in the rosemary by hand until the dough feels smooth. Place in a bowl, cover, and let rise until doubled, about 2 hours.

When the dough has risen, deflate it and shape it into a round ball (boule). Flour a brotform or line a bowl with a well-floured kitchen towel and place the loaf into it, seam side up. Cover and let rise for 1 to 2 hours, until puffy.

When the dough is almost fully risen, preheat the oven to 425°F. Place a cast-iron skillet on the floor of the oven (or on the lowest rack). Place a baking stone on a rack above the skillet.

When you're ready to bake, turn the dough out onto a peel or a parchment-lined baking sheet. Dust the top with flour and slash the top.

Slide the loaf onto the baking stone. Carefully pour 1 cup (227g) hot water into the skillet to create steam and immediately close the oven door.

Bake the bread for 45 to 50 minutes, until the crust is golden brown and the bottom sounds hollow when tapped. The internal temperature should read 200°F when measured with a digital thermometer. Remove from the oven and cool on a rack.

Remove the bread from the oven and cool it on a rack.

Store the bread, well wrapped, on the counter for up to three days. Slice and freeze for longer storage.


Making the Dough for the Crusty French Bread:

I used the following five ingredients: Filtered water, Kosher salt, granulated sugar, bread flour, and instant yeast. I’ve learned through the years that the way to ensure perfect bread every time is to weigh the ingredients.

I added the five ingredients in the order listed to the pan of my bread machine, and set the bread machine on the dough cycle. After the dough cycle finished, I removed the dough to a floured piece of wax paper. The dough weighed a little over 24 ounces. I cut it into four equal sized pieces that were roughly 4 ounces each for the smaller baguettes. I was left with an 8 ounce piece for the larger baguette.


Anything! Hahaha. No seriously, this bread is so good. Sometimes I just enjoy it with a little dab of butter or raspberry jam for a snack!

If you want to use it for a meal, why not try some of these recipes that go along perfectly with it? Try my Cauliflower Soup, Slow Cooker Chicken, Stuffed Shells, or my favorite Meatloaf recipe. You can also make delicious homemade sloppy joe sandwiches with it!


Watch the video: ΨΩΜΙ ΤΣΙΑΠΑΤΑ συνταγή για τη ζύμη. #victoriafesencogr (November 2022).