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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.
Course bread
Cuisine American
Keyword braided bread, dairy free, rosemary, vegetarian
Prep Time 2 hours
Cook Time 30 minutes
Servings 12 servings
Calories 124kcal


  • 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


  • 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.


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