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Rosemary Artisan Bread

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“This bread is a combination of two recipes. One from Williams-Sonoma (which took around 8 hours to rise and didn't turn out so well for me) and an Italian herb bread from s'kat. I like how this version turned out very light and airy and aromatic. I used rosemary from my garden and think the lemon really brings out the flavors. * I threw all of the ingredients in my KitchenAid mixer, gradually adding the flour last. * I let my oven warm at 400 deg. for 1 minute then turned it off and put my covered bread in to rise. This really does the trick!”
READY IN:
1hr 30mins
YIELD:
1-2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
  2. Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
  3. Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
  4. Place in an oiled bowl, turning to cover sides with oil. Cover with a towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
  5. Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9x5 inch, greased pans.
  6. Allow to rise for 1/2 hour again, until doubled in a warm place.
  7. Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
  8. Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.

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