Rosemary's silver-green, needle-shaped leaves are highly aromatic and their flavor hints of both lemon and pine in this yeast bread.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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
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.
Explore reviews fromour online community
Easy to make, goes well with tomato soup. No variations from recipe.
I have been making this bread for years. Delicious! Grill slices and spread with homemade pumpkin butter and it is over the top!