Homemade Rosemary Bread

Ahhh! This is one of my favorite breads to make and eat! It is highly addictive and I have secretly eaten a whole loaf haha! It is delicious dipped in olive oil, balsamic vinegar, cracked pepper and kosher salt. My kiddos love this bread, and the aroma of the fresh rosemary is amazing! 

Ok, I forgot to take pictures during the process of making this 🙄 but it is easy, I promise. 

To your Kitchen Aid or Bosch stand mixer, add all ingredients except for the flour. Chop just the leaves of the rosemary not the stems. Add 3 cups of flour and turn mixer on low. Add 2-3 more cups of flour and mix until the bread pulls away from the sides and is no longer sticky. Mix for 5 minutes. Let it rise for 30 minutes. 

Dump the dough onto a floured countertop and divide the dough into 4 evenly sized balls. Prepare 2 cookie sheets with parchment paper or spray with Pam. Form the balls by pulling from all sides and tucking and pinching the bottom of the dough to form a ball. Place tucked part of dough onto the cookie sheet, 2 per sheet. Brush with olive oil and press chopped fresh rosemary and kosher salt onto the dough, gently! 

Let rise for 30 minutes. 

Bake at 375 degrees for 15-20 minutes or until golden brown. 

Eat alone, dip in olive oil mixture or slice to make delicious grilled cheese sandwiches! Also yummy with my homemade tomato soup!

Homemade Rosemary Bread

  • 2 cups warm water
  • 2 T yeast
  • 4 tsp sugar
  • 2 tsp kosher salt
  • 2 T- 1/4 cup chopped fresh rosemary depending on how much you want in the dough, I always use 1/4 cup. Use just the leaves of the rosemary not the stems. 
  • 2 T extra virgin olive oil 
  • 5-6 cups all purpose flour
  • Olive oil for brushing the top of the dough
  • Kosher salt and fresh chopped rosemary for pressing onto the top of the dough

In your Bosch or Kitchenaid stand mixer add the warm water, yeast, sugar, salt, rosemary and oil. Add 3 cups of flour and turn on low. Add the additional flour slowly until the dough pulls away from the sides and is no longer sticky. Mix for 5 minutes. Let the dough rise in the mixer covered for 30 minutes. 

    After 30 minutes divide the dough into 4 equal sized balls on a floured countertop. Form dough into balls by pulling from all sides and tucking and pinching underneath the dough. Place tucked side down on the cookie sheets (two per sheet) lined with parchment paper or sprayed with non-stick spray. Brush the dough with olive oil and gently press kosher salt and chopped fresh rosemary onto the dough. Let the dough rise for 30 minutes. Bake for 15-20 minutes or until golden brown at 375 degrees. Serve with olive oil, balsamic vinegar, salt and cracked pepper. 

    My Kids Favorite Breakfast 

    Our favorite wedding gift and most used one, which was given by my in-laws, turned out to be our Ebelskiver pan. Ebelskivers (Danish Pancakes) were a Christmas morning and birthday morning tradition in my husbands home growing up. They quickly became our Christmas and Birthday breakfast traditions also! They are a little time consuming but are worth it when you are craving a delicious, sweet breakfast!

    Start by putting the flour, baking soda, baking powder and sugar in a large bowl

    In a separate bowl beat 4 egg whites until stiff

    Then to the large bowl add the buttermilk, and if you don’t have buttermilk you can make some by adding vinegar to milk in a 1 cup milk 1 T vinegar ratio, and let sit for 5 minutes. 

    Then fold the egg whites into the large bowl mixture. 

    Pour into the warm Ebelskiver pan and cook until golden brown on all sides, flipping the Ebelskivers with a toothpick.

    While those are cooking make the syrup.

    To a large saucepan add the sugar, butter, Karo Syrup and buttermilk. Boil for 5 min, the longer you cook it the thicker it will become and be more of a caramel sauce. 

    Then add the vanilla and baking soda

    We let this one cook a little too long but it was still delicious! You don’t have to use this recipe, any homemade buttermilk syrup will work, but don’t use store bought! These Ebelskivers are too good for that 😋

    Then devour!

    Basic Ebelskiver Recipe

    • 2 c flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 T sugar
    • 2 c buttermilk
    • 4 egg whites

    Combine all ingredients, except egg whites and mix well. Beat egg whites until stiff and fold into batter. Heat Ebelskiver pan on medium heat, spray pan. Fill each one to about 2/3 full with batter. Cook until bubbly and dry on the sides and flip with a toothpick. Cook all surfaces of Ebelskivers till golden brown and cooked in the center.

    Ebelskiver Syrup

    • 1 c sugar
    • 1/2 c. butter
    • 1 T white Karo Syrup
    • 1/2 c buttermilk

    Boil 5 min then add:

    • 1/2 tsp baking soda
    • 1 Tsp vanilla

    Serve on top of warm Ebelskivers