You can make delicious homemade bread following this step-by-step rosemary bread recipe with Mama Redbuck. Mama makes rosemary bread that can’t be beat, in fact, all of Mama Redbuck’s breads are awesome, so check out this playlist of some of her favorite homemade bread recipes [ Ссылка ]
You can print the entire Rosemary Bread recipe at this link:
[ Ссылка ]
Give this bread recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlists:
[ Ссылка ]
and to print all recipes visit my website at [ Ссылка ]
And if you wanna look at the dough basket Mama Redbuck used in the video, then check here [ Ссылка ] for current prices on Amazon.
And we really appreciate you watching our videos...Thanks for the support!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.
Connect with this media to catch all of my videos...thanks:
OUR TRAVEL CHANNEL: SLOWPOKE TRAVEL
[ Ссылка ]
TWITTER
[ Ссылка ]
INSTAGRAM
[ Ссылка ]
PRINT RECIPES AT MY WEBSITE:
[ Ссылка ]
RECIPE PLAYLISTS:
[ Ссылка ]
Ingredients for Rosemary Bread Recipe
2 cups sifted ALL-PURPOSE FLOUR
2 Tbsp softened BUTTER
1 Tbsp SUGAR
1 Tbsp dry active YEAST
2-3 Tbsp freshly chopped ROSEMARY
1 tsp SALT
1 cup of WATER
How to Make Rosemary Bread Loaf
Set the butter out to soften and come to room temperature.
In a bowl, add 1 cup of warm tap water, about 130 degrees. Stir in the sugar until dissolved, and then add in the yeast and stir lightly. Allow the dish to sit for about 10 minutes to bubble up.
Into a small dish, sift ½ cup flour and set aside.
In a larger mixing bowl, add 2 cups of sifted flour, salt, the finely chopped rosemary, and about ⅔ of the softened butter. Mix.
Stir the yeast mixture into the bowl and combine with the flour to form a loose ball.
Flour a flat surface with some of the flour from your sifted ½ cup of flour. You will use this flour for kneading your dough, but don’t use more than this amount, in fact, use as little of the flour as you can, only as needed for working the bread.
Roll the dough from your bowl onto the floured surface and knead for about 10 minutes.
Lightly coat a bowl with olive oil and add in the dough ball, and be sure to roll the ball around in the bowl to coat the dough with oil as well.
Place the dough bowl in a warm place and let the dough rise for about an hour, until the dough has roughly doubled in size.
Once the dough has risen, flour your knuckles and punch the dough down, then remove the dough from the bowl and flatten and roll up by hand, then set aside for 5 more minutes.
You can bake the bread in any oiled pan or cooking sheet, but for a nice loaf, use a loaf pan. My mom likes to lightly oil the sides of the pan with olive oil and then cut a rectangle of parchment paper for the bottom of the pan.
After 5 minutes, the dough will have risen a bit, so press the dough down again and shape into a loaf that fits well into the loaf pan. Return the dough to a warm area and let it rise again for about 45 minutes.
Bake the bread in an oven preheated to 375 degrees F for 30 minutes, until lightly brown.
While the bread is still warm, brush it with the remaining butter you set out earlier.
