Rosemary's silver-green, needle-shaped leaves are highly aromatic and their flavor hints of both lemon and pine in this yeast bread.
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3 tablespoons Land O Lakes® Butter
1/2 cup coarsely chopped onion
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1/2 teaspoon coarsely chopped pepper
1 cup milk
1 (1/4-ounce) package active dry yeast
1 cup warm (105°F to 115°F) water
2 tablespoons sugar
3 1/2 to 4 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
*Substitute 1 teaspoon dried rosemary, crushed.
Melt butter in 10-inch skillet until sizzling; add onion, rosemary, salt and pepper. Cook over medium heat, stirring occasionally, 5-7 minutes or until onion is tender. Stir in milk. Cool to warm (105°F to 115°F).
Dissolve yeast in large bowl in warm water; stir in sugar. Add warm butter mixture, 1 cup flour and cornmeal. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased-side up. Cover; let rise in warm place about 1 hour or until double in size. Dough is ready if indentation remains when touched.
Punch down dough; divide in half. Let stand 10 minutes. On lightly floured surface shape each half into 5-inch round loaf. Place onto greased baking sheet. Sprinkle with flour. Cover; let rise about 45 minutes or until double in size.
Heat oven to 375°F.
With serrated knife, make 3 diagonal slashes across top of each loaf; make 3 additional diagonal slashes in opposite direction. Bake 20-25 minutes or until golden brown.