Rosemary Fruit Bread Recipes

ROSEMARY HERB BREAD

Rosemary Herb Bread image

This bread has great rosemary flavor. This one will become your favorite.

Provided by Leigh Serth

Yield 12

Number Of Ingredients 10

Ingredients

⅔ cup milk
2 eggs
3 cups bread flour
1 ½ teaspoons salt
2 ½ tablespoons white sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon dried marjoram
1 ½ tablespoons margarine
2 teaspoons active dry yeast

Steps:

Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.

Nutrition Facts : Calories 166.5 calories, Carbohydrate 28.5 g, Cholesterol 32.1 mg, Fat 3 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 324.5 mg, Sugar 3.4 g

FRESH ROSEMARY BREAD

Fresh Rosemary Bread image

This a wonderful herbed, cheese bread to serve with soup.

Provided by MARBALET

Categories Bread Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 14

Ingredients

1 (.25 ounce) package active dry yeast
¾ cup whole wheat flour
1 ¼ cups bread flour
¾ cup oat bran
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons honey
2 tablespoons chopped fresh rosemary
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 teaspoon garlic salt
¼ cup vital wheat gluten
1.188 cups warm water (110 degrees F/45 degrees C)

Steps:

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Oat/French or White Bread cycle and the Light setting for the crust. Start.

Nutrition Facts : Calories 111 calories, Carbohydrate 13.9 g, Cholesterol 5.9 mg, Fat 4.6 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 426.1 mg, Sugar 3.1 g

DELICIOUS ROSEMARY BREAD

Delicious Rosemary Bread image

This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.

Provided by GOVEGGIE

Categories Bread Yeast Bread Recipes

Time 2h45m

Yield 16

Number Of Ingredients 10

Ingredients

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

Steps:

Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
Preheat oven to 375 degrees F (190 degrees C).
Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 31.2 calories, Carbohydrate 1.3 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.8 g

JO'S ROSEMARY BREAD

Jo's Rosemary Bread image

This bread has a great flavor. It is moist, light and has a crispy crust.

Provided by Jo Lager

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 9

Ingredients

1 cup water
3 tablespoons olive oil
1 ½ teaspoons white sugar
1 ½ teaspoons salt
¼ teaspoon Italian seasoning
¼ teaspoon ground black pepper
1 tablespoon dried rosemary
2 ½ cups bread flour
1 ½ teaspoons active dry yeast

Steps:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 21.6 g, Fat 3.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 291.7 mg, Sugar 0.6 g

ROSEMARY AND APRICOT FRENCH LOAF

Rosemary and Apricot French Loaf image

This is a sweet bread that seems quite fancy and is actually not much more work than a simple French loaf. I went to an Irish bakery once and they had apricot bread. In my imagination, this is the recipe I was thinking of so I made this up when the Irish bakery didn't read my mind.

Provided by Jessica Lissner

Categories Bread Yeast Bread Recipes

Time 3h50m

Yield 12

Number Of Ingredients 8

Ingredients

1 ⅜ cups water
2 tablespoons olive oil
1 ½ teaspoons salt
½ cup dried apricots, quartered
4 cups bread flour
2 tablespoons chopped fresh rosemary
1 tablespoon brown sugar
2 teaspoons bread machine yeast

Steps:

Place water, olive oil, and salt into one side of a bread machine. Place 1/3 of the apricots on top of this fluid mixture with 2 cups of flour. Place more apricots in the middle of the flour, pour remaining flour on top, followed by remaining apricots. This will help weaker bread machines integrate the apricots.
Run French loaf cycle for a 2-pound loaf. Remove from the machine after the cycle is done, about 3 1/2 hours.

Nutrition Facts : Calories 184 calories, Carbohydrate 33.8 g, Fat 3 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 0.4 g, Sodium 293.6 mg, Sugar 4.1 g

ROSEMARY FRUIT BREAD

Rosemary Fruit Bread image

This recipe came from Wilton for use in their 2-piece lamb shaped pan. Cooking time includes a 30 minute rise. If you like, you can garnish the lamb-shaped bread with a stem of fresh rosemary around its neck and some fresh edible flowers around the base.

Provided by Annisette

Categories Yeast Breads

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 9

Ingredients

4 -4 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 1/4 teaspoons fast rising yeast (.25 oz package)
5 tablespoons butter, cut into small pieces
1/2 teaspoon dried rosemary, crushed
1/3 cup hot water (120-130 F)
1 egg
1/2 cup dried fruit, diced

Steps:

Grease pan.
In a large bowl, add 2 cups flour, sugar, salt, yeast, butter and rosemary. Mix until ingredients are combined.
Gradually add the hot water and continue stirring until the butter is melted.
Add egg. Beat well.
Stir in dried fruit bits and enough remaining flour to make a soft dough.
Knead dough on lightly floured surface for about 8 to 10 minutes, or until dough is smooth and elastic.
Place in back of prepared pan. Tie top of pan over bottom with string.
Let the dough rise 30 minutes, or until doubled in size.
Preheat oven to 350°F
Bake bread 35 to 40 minutes or until lightly browned. Remove from pan and cool.

Nutrition Facts : Calories 245.7, Fat 5.7, SaturatedFat 3.2, Cholesterol 30.4, Sodium 139.8, Carbohydrate 43.4, Fiber 2, Sugar 5.7, Protein 5.4

ROSEMARY SHORTBREAD

Rosemary Shortbread image

This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit - or a combination of some of these - all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.

Provided by Melissa Clark

Categories dessert

Time 45m

Yield One 8- or 9-inch shortbread

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

Steps:

Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

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