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. 

    Basic French Bread

    This is a go to recipe for me, it rises fast, looks amazing and tastes delicious! It goes well with any meal and makes great French toast the next morning!

    In your mixer add all of the ingredients except for the flour.

    Turn the mixer on low and slowly add 6 cups of flour.

    Add an additional cup to the dough or until it is soft and elastic.

    Let the dough rise for 30 minutes or until doubled in size.

    Split up the dough, depending on how many loaves you want to make and shape them into french bread shape. Don’t worry! It will be pretty, I promise!

    Brush with an egg wash (egg and a little bit of water), then cut some slits on top and sprinkle with sesame seeds if you’d like. Let the dough rise until doubled, about 30 minutes.

    Bake at 350 degrees for 25-30 minutes. For smaller loaves bake for 20-25. 

    The tops should be golden brown and if you tap on it, it will sound somewhat hollow.

    Basic French Bread

    • 2 T yeast
    • 2 1/2 c hot water
    • 1/4 c powdered milk (optional)
    • 1 T salt
    • 1/3 c oil
    • 3 T sugar
    • 6-7 c flour

    Preheat oven to 350 degrees. In a mixer add the yeast, hot water, powdered milk (if using), salt, oil, and sugar. Turn the mixer on low and slowly add 6 cups of flour. Add an additional cup of flour until the dough is not sticky, but smooth and elastic. Put lid on mixer and let rise for 30 minutes. The dough should be nice and warm and the steam inside the mixer will cause it to rise faster. If using a mixer without a lid, cover the bowl with plastic wrap.

    After 30 minutes or the dough has doubled in size, cut dough into how many loaves you want to make. Roll into French Bread shapes and place on greased baking sheets. Brush with an egg wash (egg and water mixed) and sprinkle with sesame seeds if you have them. Cut 4-6 slits on top of the dough and let it rise for another 30 minutes or until doubled in size. Bake for 25 to 30 minutes at 350°. Enjoy!!

    Whole Wheat Banana Bread

    This is an easy Banana quick bread that my kids love to eat when they get home from school!

    Add all ingredients to a large bowl and stir well

    Pour into a greased 9×5 inch loaf dish. Sprinkle with cinnamon and sugar and nuts.


    Bake at 325 for 55-60 minutes or until a toothpick comes out clean when inserted into the dough. If the top is getting too brown cover loosely with foil for the last 5-10 minutes.

    Serve with plenty of butter! Enjoy! 


    Whole Wheat Banana Bread

    • 1/3 c applesauce or oil
    • 1/2 c honey
    • 1 tsp vanilla
    • 2 eggs
    • 1 c chopped ripe bananas
    • 1 3/4 c whole wheat flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1/4 c hot water
    • 1/2 tsp cinnamon (optional)
    • 1/2 c chopped pecans or walnuts (optional)
    • Optional add ins: mini cinnamon or chocolate chips

    Preheat oven to 325 degrees. Put all ingredients in a large bowl and stir with a wooden spoon till mixed throughout. Pour into a greased 9×5 inch loaf dish. You can sprinkle additional nuts and cinnamon and sugar on top. Bake for 55-60 min. Or until a toothpick comes out clean when inserted into the middle of the loaf. Yields 1 loaf.