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Rosemary Braided Bread Recipe

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This light, fluffy, and beautiful braided bread recipe has the scent and flavor of rosemary. And you’ll be surprised how easy it is to make! Get your kids in the kitchen with you to bake this special bread.

golden brown loaf of braided rosemary bread on a cutting board, sprinkled with rosemary leaves

Homemade bread is so magical. It tastes great, and making it can be a special activity you do with your kids. But a lot of people feel intimidated by making their own bread because it is kind of a process. The good thing is that most of this process is hands off! You just need to start a lot earlier than you want to eat the bread, because it needs time to rise.

In other words, this braided bread recipe is SUPER easy, it just requires patience.

And this rosemary bread is worth the wait! It’s very impressive in both taste and appearance. Gather up your ingredients and let’s get started.

loaf of unbaked braided bread, raw dough on a baking sheet ready for the oven

How to Make Rosemary Braided Bread

To start, add your rosemary, yeast, salt, olive oil and warm water to a bowl or stand mixer. (Make sure your water is warm, but not hot, to help the yeast activate.) Stir it until the yeast is dissolved. The rosemary will stay floating on the top.

Note: we used dried rosemary for convenience, but you can also use fresh! If you’re using fresh rosemary, you can add an extra teaspoon or two to bump up the flavor.

process shot of yeast, water and rosemary in a mixing bowl

Next, mix in 2 cups of flour and continue to mix. Add up to 1 cup more of flour to make the dough soft and not sticky.

Let the dough knead in your mixer with a dough hook for 8 minutes.  If you don’t have a mixer, then flour a surface and knead the dough by hand for 8 minutes. (You’ll build some good muscles this way!)

Place dough in greased medium bowl and flip dough over so that the top is also lightly greased.

process shot of formed bread dough in a bowl

Cover with a clean kitchen towel and let rise for 1 hour in a warm, draft-free place. Then punch down the dough. Turn it out on a clean surface and knead for 5 minutes.

process shot of dough after punching down

Divide dough into 3 equal parts and let sit for 10 minutes to relax the dough. Grease a baking sheet. Roll each dough part into an 18-inch rope. Braid ropes on greased sheet, pinch ends together. Let rise for 45 minutes or until doubled in a warm, draft-free place.

In small bowl, use a fork to lightly beat an egg white and 1 tablespoon of water. With a pastry brush, brush the top of the bread.  Bake at 450 degrees F for 20-25 minutes or until golden brown on top.

finished loaf of braided bread on a cutting board
spreading butter on a slice of homemade braided bread

Then comes the best part… eating it up! Slice and slather with butter or use it as a sandwich bread. Or if you are a REALLY nice human, bringing it to a friend or neighbor. I can speak from experience: they’ll love you for it!

How to Store Homemade Bread

Once the bread is completely cooled (and I mean completely) store it tightly wrapped in a plastic produce bag or large zip-top bag. Your bread will keep at room temperature for two to three days like this.

To get a couple more days of freshness, you can store the bread in the fridge. It won’t be as soft, but you can toast the slices and they refresh beautifully.

You can also slice and freeze this bread for a homemade treat anytime you’re in the mood for one.

More Homemade Bread Recipes

White Whole Wheat Bread
Healthy Banana Bread Recipe
Chocolate Orange Bread

Rosemary Braided Bread Recipe

This light, fluffy, and beautiful braided bread recipe has the scent and flavor of rosemary. And you’ll be surprised how easy it is to make! Get your kids in the kitchen with you to bake this special bread.
3.74 from 23 votes
Print Pin Rate
Course: bread
Cuisine: American
Keyword: braided bread, dairy free, rosemary, vegetarian
Prep Time: 2 hours
Cook Time: 30 minutes
Servings: 12 servings
Calories: 124kcal

Ingredients

  • 1 1/2 tablespoon rosemary, dried
  • 2 1/4 teaspoon yeast, active dry
  • 1 teaspoon salt
  • 1 1/4 cup water
  • 1/2 tablespoon olive oil
  • 3 cup flour, all-purpose
  • 1 large egg white

Instructions

  • In large bowl, add rosemary, yeast, salt, water, and olive oil. Stir until yeast is dissolved. Mix in 2 cups of flour. Add enough remaining flour until the dough is soft and not sticky.  Knead dough in your mixer for 8 minutes.  If you don’t have a mixer, place dough onto a lightly floured surface and knead for 8 minutes.  Place dough in greased medium bowl and flip dough over so that the top is also lightly greased. Cover with a clean kitchen towel and let rise for 1 hour in a warm, draft-free place.
  • Punch down dough. Turn dough out and knead for 5 minutes. Divide dough into 3 equal parts and let sit for 10 minutes to relax the dough. Grease a baking sheet. Roll each dough part into an 18-inch rope. Braid ropes on greased sheet, pinch ends together. Let rise for 45 minutes or until doubled in a warm, draft-free place.
  • In small bowl, use a fork to lightly beat the egg white and tablespoon of water. Brush mixture on braided loaf. Bake at 450 degrees F for 30 minutes or until bread sounds hollow when tapped. Let cool on rack.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 124kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Sodium: 203mg | Fiber: 1g

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32 Comments

I can really see my two girls getting involved making this receipe – especially with helping me to braid the loaf! Lovely idea.

You can definitely use fresh – I would probably just decrease the amount that you use though because it will have a more powerful flavor. Good luck – let me know how it turns out!

This bread looks delicious. However, I have recently been under the impression that regular flour is really not healthy, yet this recipe is made with all purpose flour. What is your take?

It is true that whole wheat flour has a lot more nutrients – vitamins, minerals and fiber. But our motto is everything in moderation. And we definitely don’t believe that white flour is ‘bad’ for you. We usually make this recipe for special occasions or when we are bringing it to someone. Our regular bread staple is a homemade whole wheat bread – I grind my own wheat every week. You could try doing half all-purpose and half whole wheat flour – would love to know how it turns out!

I just tried this recipe. Haven;t tried it yet but will soon let you know! Smells divine so I expect it to be yummy! Very easy to make. :o)

Thank you. The listing “1 1/4 8 fl oz” is confusing.
This looks delicious and your directions are clear. Thanks!

love the blog! we have 5 children and would like more, so reanidg your blog is like a peek into what the future could be like! I’m wondering if you used molds to get those great shapes from the salt dough? and if so, WHERE did you find them? I’ve never seen any shaped like race cars or dinosaurs, just pretty ones for making candy.thanks!

Love this recipe! I used all whole wheat pastry flour, fresh rosemary and added some minced garlic. Sprinkled a little coarse sea salt on top after the egg wash. Amazing!

Can you make the braid in advance and cook it later that day or the next? Im new to the bread making world. It takes so long, it would be nice if you could make it ahead of time then put it in the oven when you’re ready to eat it. Advice?

Gosh, if I’d cooked this at 450 for 30 minutes, it would have been burned to a crisp.

Happened to check it after about 15, and had to pull it out overdone already!

Perhaps a typo?

I made this tonight. It’s really delicious and easy to make. I wasn’t sure if it was 8 Oz or 1 1/4 cups so I used 8 Oz and cut back on the flour by 1/4 cup.

2 stars
The dough was still so wet even after using 3 cups of flour that we had to add at least another cup of flour. I think one and a quarter cups of water is too much. My mom was visiting so she helped me because she has been making bread and dough for years. Also, is the oven temp supposed to be 350 degrees F? My mom said 450 is way too high for bread.

Thanks for the tips. This is a recipe I have made a lot of times and it has turned out fine for me. Altitude can make a big difference with bread. Good luck to you!

This is too easy, Ive taking to making it at least 3 times a week, sometimes more.. 450 for 30 minutes is perfect timing..
And soooo delicious.

I’ve made this recipe quite a few times now and it always turns out great! I think the measurements are perfect. It’s always a big hit when I serve to guests because it looks so beautiful.

5 stars
Came out perfectly. So delicious. Used fresh rosemary. The outside was nice and crispy. Baked for 25 minutes. Definitely a great started bread recipe.

5 stars
Okay so I made this bread a few weeks ago for an autumn picnic and it was AMAZING. I’m making a double batch today to turn into bread cubes for stuffing next weekend (Canadian Thanksgiving time!) and I am so excited. Thank you for sharing this!

5 stars
I’ve probably made this bread 100 times and I’ve never had a bad loaf. It’s my go to for easy bread that’s sure to be popular. I can’t thank you enough for it!

2 stars
Hmmmmm… not sure what i did wrong. It was looking great the braid looked wonderful and the 2nd rise time made it rise to the point where it fell back in on itself and went flat as a pancake, couldn’t even see the braid marks anymore. I went ahead and baked it anyways knowing it was already ruined and it came out gummy and dense like a doorstop (knew it tho) so i will try this again and cut the 2nd rise time in half ill bake it after only 20 minutes rise after its braided and see if that works better.

Yes, it definitely sounds like it was over-proofed second time around. Bake it just after it has almost doubled in size. Good luck!

4 stars
I threw my first attempt away and went back into making it again. I added a tsp of sugar to the water oil and yeast and rested the first time braided the loaf and cut the 2nd rest time down to 25 minutes instead of 40 minutes since my first attempt rested far too long and deflated in on itself and it turned out much better. I had to check the loaf and rotate it in the oven after 10 minutes and cover it after 15 because it was browning too much and pulled it after 20 minutes. It is still a dense bread but the top is crispy and for the garlic bread i wanted to make with it, it turned out good.