Rosemary Bread

Rosemary is such a lovely flavour, and it smells incredible. I generally just make plain white bread, or white bread rolls, but thought I’d try something a little different. Adding rosemary is great, it’s quite a mild flavour, and makes a truly amazing slice of cheese on toast!


  • 500g Strong white bread flour
  • A pinch of salt
  • 7g Easy bake yeast
  • 2tsp. Sugar
  • 3tsp Dried rosemary
  • 0.5tsp. Mixed herbs
  • 15g Butter
  • 300ml Warm water

rosemary bread ingredients


The basic recipe is the same as a simple white loaf, but with added herbs.

Lightly grease a bread tin.

Add the flour, salt, sugar (I use granulated, but caster works), yeast, rosemary and mixed herbs to a large mixing bowl. I used dried herbs, which tasted delicious, but if you have fresh, that would be even better.

Stir together well with a wooden spoon.

Add butter and rub together with your fingertips. Until there are no big lumps left.

Add 200mls of the water. It needs to be warm, but not hot. Stick your finger in to test. Stir together. If it still seems dry and flaky, add another 20mls. As soon as it all starts to come together tip it out onto a lightly floured surface and start to knead it together with your hands. At this point if it’s still a little dry, don’t worry, it will come together, add a little more water if you need to, just knead it in. Equally, if it seems too wet, keep kneading for a while, but if it stays too sticky, add a little more flour.

rosemary bread dough

Knead well for about 10 minutes, until it springs back slightly when you poke it. Again, stick your finger in to test.

Put the dough into your bread tin. At this point, I put it in a large plastic bag. Leave to rise for 40 minutes.

After 40 minutes, tip the dough out and punch it flat. Knead for a further 10 minutes. By now, it should feel like a smooth, easy to work, dough.

Put it back in the tin, in its bag for a further 30 minutes. Towards the end of this time, preheat the oven to 150 degrees.

Remove from the bag, and bake in the oven for 40 minutes. Until the top is an even, golden brown, and the bottom of the bread sounds hollow when you tap it. (Take it out of the tin first)

Rosemary Bread
Prep Time
2 hrs
Cook Time
40 mins
Total Time
2 hrs 40 mins

This is my favourite bread. Absolutely perfect for big fat slices of cheese on toast!

Course: Bread
Cuisine: British
Servings: 1 Loaf
Calories: 200 kcal
Author: Donna
  • • 500g Strong white bread flour
  • • A pinch of salt
  • • 7g Easy bake yeast
  • • 2tsp. Sugar
  • • 3tsp. Dried rosemary
  • • 0.5tsp. Mixed herbs
  • 15 g Butter
  • • 300ml Warm water
  1. Add flour, salt, yeast, sugar, rosemary and herbs to a large mixing bowl
  2. Mix together well
  3. Add butter, and rub together with your finger tips
  4. Add water, 200ml first, then more if you need it
  5. Mix together, until you can't anymore
  6. Tip out on to a lightly floured surface
  7. Knead for 10 minutes, until it starts to spring back
  8. Put in tin, in a plastic food bag, seal and leave for 40 minutes
  9. Tip dough out, punch it flat, and knead for a further 10 minutes
  10. Put back in the tin, and the back and leave for a further 30 minutes
  11. Preheat the oven to 150 degrees
  12. Bake bread for 40 minutes until golden brown
My Petit Canard


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