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Rosemary Olive Oil Bread

I never win anything, I mean, like, never. So you can imagine how excited I was when, in November, I found out I had actually won a contest!

Groopdealz was giving away a Kitchen Aid Artisan Mixer, so I entered the contest. I really wanted to win, but I didn’t hear anything. So, I just assumed, like every other contest, I hadn’t won.

Then I got the email saying I won….REALLY?…..Is this a joke? No, it was no joke I actually won a beautiful new mixer. I was over the moon!

Photo showing the stand mixer used in this recipe

When it arrived, we were in the middle of packing to move to our new house, so it had to stay packed in it’s box. I was dying to give it a try, but we were so busy moving and getting settled into the new house, that it was only this past weekend that I had the chance to give it a try.

I decided to make this rosemary olive oil bread. The mixer, of course, worked like a charm and the bread was delicious!

This bread is tender and the rosemary gives it great flavor. It’s a perfect accompaniment to any meal and would also be delicious for a sandwich. Perhaps a grilled ham and swiss?

Rosemary Olive Oil Bread

Bread after baking, before slicing

Ingredients Needed to Make Rosemary Olive Oil Bread

  • 1/2 cup warm water
  • 1 tsp sugar
  • 5 tsp yeast (2 packages)
  • 1 1/2 cups warm water
  • 2 tbsp sugar
  • 1/2 cup oil
  • 2 tsp salt
  • 1 tbsp dried rosemary
  • 2 eggs
  • 6 cups flour, plus 1/2 cup

Mix 1/2 cup water, 1 tsp sugar and yeast together in a glass measuring cup and set aside to rise.

Mix remaining water, sugar, oil, salt, rosemary and eggs together.

Wet ingredients and rosemary in the stand mixer bowl

Add 3 cups of flour and mix with a mixer until smooth.

Add yeast when it’s risen to the top of the cup ( the yeast gets really bubbly and expands while it sits).

Yeast blooming in a measuring cup

Add  1 more cup of flour, still using mixer.

Add last 2 cups of flour and mix with a spoon or the dough hook of your mixer, do not over mix.

Put remaining 1/2 cup of flour on a board and put dough on it.

dough after first rise ready to be kneaded

Knead the dough until the flour is worked in. If it’s really sticky, add more flour, a little add a time until dough is just slightly sticky.

Dough after kneading and formed into a ball.

Drizzle some oil in a bowl, then add the dough and coat with the oil.

Cover dough with a clean kitchen towel or a paper towel and let rise in a warm place until it doubles, (about 1 hour).

Once dough is risen, turn out, back onto a lightly floured board and punch down (flatten and fold over).

Divide dough and form into two loaves. Place on a baking sheet lined with parchment paper.

Dough divided into two oval shaped loaves

Cover and let rise again for about 1 hour. With a sharp knife, cut three slits in the top of each loaf.

Loaves after second rise and with slits cut in the top, ready for baking

Bake at 400 degrees for about 20 minutes, until golden brown.

Rosemary olive oil bread sliced and garnished with fresh rosemary

ENJOY!

Shared at these great blogs:

The Country Cook