October 29, 2012 | Home >Healthy Kids > In the News >Rosemary Braided Bread Recipe
Rosemary Braided Bread Recipe
October 29, 2012 | Home >Healthy Kids > In the News >Rosemary Braided Bread Recipe

Rosemary Braided Bread Recipe

Rosemary Braided Bread Recipe

I love bread.  I used to work at Great Harvest and got to make all sorts of delicious bread.  My boss would always tell me I needed to taste the bread so that I could tell customers what I thought about it.  And taste I did……….but only because I had to.  My official title was kneader/slicer.  I was the person who would knead all the bread and put it in the pans.  Then after it had cooled I would run it through our giant slicer.  I learned to be a kneading machine at that job.  It really is an art.  We would have races to see who could make the most rolls in the shortest amount of time.  Pretty sure I won most of the time…….

Anyway – I think that people get intimidated by making their own bread because it is kind of a process.  But 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 has to rise.  And this really isn’t something you can rush.  What I am trying to say is that making bread is SUPER easy, but requires patience.

Let us begin.  This is a bread that is SO easy, but very impressive.

 

Rosemary Braided Bread. Step by step pictures on how to make this heavenly Rosemary bread!

First in your mixer or a bowl, add your rosemary, yeast, salt, olive oil and warm water.  (Make sure your water is warm to help the yeast activate  Stir it until the yeast is dissolved.  The rosemary will stay floating on the top.

 

Rosemary Braided Bread. Step by step pictures on how to make this heavenly Rosemary bread!Rosemary Braided Bread. Step by step pictures on how to make this heavenly Rosemary bread!

Then 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.  Note: I doubled this batch when I made it – if your dough doesn’t look like this much, you now know why.  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. Place dough in greased medium bowl and flip dough over so that the top is also lightly greased.

Rosemary Braided Bread. Step by step pictures on how to make this heavenly Rosemary bread!Rosemary Braided Bread. Step by step pictures on how to make this heavenly Rosemary bread!

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.

Rosemary Braided Bread. Step by step pictures on how to make this heavenly Rosemary bread!Rosemary Braided Bread. Step by step pictures on how to make this heavenly Rosemary bread!

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.

Rosemary Braided Bread. Step by step pictures on how to make this heavenly Rosemary bread!Rosemary Braided Bread. Step by step pictures on how to make this heavenly Rosemary bread!

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.    Then comes the best part – Eating it up!! Or if you are really nice, bringing it to someone else to eat up.  They will love you for it – I speak from experience.

Rosemary Braided Bread. Step by step pictures on how to make this heavenly Rosemary bread!

Rosemary Braided Bread Recipe

Rosemary Braided Bread Recipe
Serves: 4

Ingredients

  • 1 1/2 tbsp – rosemary, dried
  • 2 1/4 tsp – yeast, active dry
  • 1 tsp – salt
  • 1 1/4 cup 8 fl oz – WATER
  • 1/2 tablespoon – olive oil
  • 3 cup – flour, all-purpose
  • 1 large – egg white

Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 371 19%
  • Fat: 2 g 3%
  • Carb: 73 g 24%
  • Fiber: 3 g 12%
  • Protein: 11 g 22%
  • Sugar: 0 g
written by
Natalie Monson

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Comments(18)
Ana says:

It looks great. I love to make bread, too. Do you think I can use fresh rosemary? Thanks! Will try this recipe 🙂

That looks absolutely delicious. You make it look so easy to make, I may just try it myself.

Ashleykade says:

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

Nichol says:

Thank you for the step-by-step photos. Would fresh rosemary work the same and would you decrease the amount?

Natalie says:

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!

Lauren says:

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?

Natalie says:

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!

Lesley Johnson says:

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)

Laura says:

Could you please clarify the amount of water needed? Is it 8 fl oz or 1 1/4 cups (10 oz)? Thanks!

Natalie says:

It is 1 1/4 cups.

Cheryl says:

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

Natalie Monson says:

That is confusing – we will get it changed!

Abdoul says:

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!

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MURIEL says:

WE ALWAYS HAVE ROSEMARIE BREAD SERVED TO US IN A STEAK HOUSE IN MESA AZ AND HAVE WANTED A RECIPE FOR IT FOR YEARS (ONE THAT WAS TRIED AND LOVED BY SOMEONE ELSE. ITS BACKING NOW CAN HARDY WAIT TO TRY IT THANKS SO MUCH IN ADVANCE OF DEVOURING IT .

Katrina says:

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!

amy says:

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?

Sarah says:

Can you freeze this? And if so, would you do it after the second rising?

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