Rosemary Bread recipes

- 2 cups white bread flour
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons chopped fresh rosemary (for bread)
- 3 1/2 teaspoons sugar
- 1/2 cup wheat flour
- 3/4 cup water
- 1/2 teaspoon salt
- 1 1/2 teaspoons active dry yeast
- 1 egg (for bread)
- beaten eggs (for topping)
- additional chopped fresh rosemary (for topping)

- 3 tablespoons extra-virgin olive oil
- 3 2-inch sprigs fresh rosemary (or 1 teaspoon dried)
- 3 large garlic cloves, quartered
- 1-1/4 cups warm water
- 1 package dry yeast
- 1 tablespoon honey
- 1 cup all-purpose unbleached or bread flour
- 1-1/4 cups whole wheat flour
- 1 teaspoon salt
- 1 cup finely shredded provolone or asiago cheese
- 1 tablespoon chopped fresh rosemary (or 1 tsp. dried)

- 3 cups bread flour
- 1 egg, beaten (optional)
- 2 tablespoons butter, softened
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 2 tablespoons rosemary
- 1 cup warm water
- 1 teaspoon salt
- 1 (.25 ounce) package active dry yeast
- 1 tablespoon white sugar

- 1 tablespoon dried rosemary
- 1/4 teaspoon Italian seasoning
- 1 1/2 teaspoons white sugar
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons active dry yeast
- 2 1/2 cups bread flour
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
- 1 cup water

- 1 tablespoon dried rosemary, crushed
- 1 cup chopped pecans
- 1/4 cup canola oil
- 2 (.25 ounce) packages active dry yeast
- 1/4 cup honey
- 2 1/2 cups warm water (110 degrees to 115 degrees F), divided
- 1 egg, beaten
- 3 tablespoons cornmeal
- 3/4 cup whole wheat flour
- 5 cups bread flour
- 1 teaspoon salt

- 3 tablespoons olive oil
- 2 1/4 teaspoons active dry yeast
- 7 1/2 teaspoons sugar
- 3 cups bread flour
- 1 1/4 cups finely shredded Cheddar cheese
- 1/2 cup mashed potato flakes
- 1 cup water (70 degrees to 80 degrees)
- 1 teaspoon salt
- 3 teaspoons dried rosemary, crushed

- 1 tablespoon dried rosemary, crushed
- 2 cups bread flour
- 1 teaspoon butter, softened
- 1 teaspoon salt
- 2 teaspoons minced garlic
- 1 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- 17 tablespoons warm water

- 1/2 cup raisins
- 2 cups proofed sourdough starter
- 1 tablespoon sugar
- 1 egg
- 3 cups white bread flour
- 1 teaspoon dried rosemary
- 1/4 cup olive oil
- 2 eggs
- 1/2 cup warm milk
- 1 teaspoon salt

- 1 (1/4 ounce) package fast rising yeast
- 2 tablespoons fresh rosemary
- 1 teaspoon kosher salt or sea salt
- 5 1/2 cups unsifted bread flour (all-purpose flour can be used with good results)
- 2 cups warm water (120 F-130 F)
- 1 1/2 teaspoons salt
- 4 tablespoons olive oil