Simple Rosemary-Sage Bread


(3 votes) 5 3

This fresh and fragrant bread is a great companion for soups and can also be used for dipping or as a base for the open-faced turkey sandwich below.

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Bradenton, FL


  • 1 Tbs. white sugar
  • 1 C. warm water
  • 1 .25 oz. pkg. active dry yeast
  • 2 Tbs. fresh rosemary, finely diced
  • 2 Tbs. fresh sage, finely diced
  • 1 tsp. salt
  • 2 Tbs. butter, softened
  • 3 C. bread flour
  • 1 can non-stick olive oil spray

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In a medium bowl, dissolve the sugar in 1 cup of warm water and mix in the yeast. When yeast is foamy, mix in butter, rosemary, and sage. In a large bowl, mix 3 cups of bread flour and salt. Gradually add the wet mixture to the large bowl, and knead for about 10 to 12 minutes. Make sure to keep the dough moist. Spray the inside of a clean, large bowl generously with olive oil. Place kneaded dough in the bowl, cover with a towel, and allow to rise for 1 hour in a warm area of your kitchen.After 1 hour, punch the dough down, and divide in half. Lightly spray the inside of 2 loaf pans with olive oil, shape dough into 2 round loaves and place inside the pans. Recover, and allow to rise for an additional 45 minutes to 1 hour. Preheat oven to 375 degrees. Make sure it's completely preheated before placing bread inside.Bake 15 to 20 minutes in the preheated oven, or until golden brown. Take 1 loaf out of the oven and carefully remove from the pan, tapping lightly on the bottom to check for a hollow sound. If there is no hollow sound, continue to bake, checking frequently. Once done, allow to cool in the pans for 30 minutes, and then cool on a wire rack for 30 minutes prior to slicing. 

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