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Romantic Rosemary Or Lavender Bread

Romantic Rosemary Or Lavender Bread

Cooking Time

Preparation Time : 180

Cook Time : 75

Total Time : 255


Serves 20

  • 3 1⁄4 teaspoons active dry yeast

  • 1cup lukewarm water (120F)

  • 1cup buttermilk

  • 1⁄3 cup olive oil

  • 1⁄4 cup fresh rosemary or 1⁄4 cup fresh lavender blossoms, finely chopped

  • 1tablespoon salt

  • 1teaspoon salt

  • 6 3⁄4 cups all-purpose flour (approximately)

  • yellow cornmeal, as needed

  • coarse salt, for sprinkling on loaves (optional)

  • spray bottle filled with cold water, for spritzing loaves


  • 01

    Combine yeast and lukewarm water until well blended and let sit about 10 minutes- it should look foamy and thick (if your water was too hot or your yeast is bad, it will not get foamy and you'll need to start over).

  • 02

    Combine buttermilk, oil, rosemary (or lavender), 1 Tbsp plus 1 tsp salt in a mixer bowl, then add the yeast mixture and combine well.

  • 03

    Add flour gradually, beating slowly until enough flour has been added to form a dough ball that leaves the sides of the bowl in one mass.

  • 04

    Dump any remaining flour onto a flat surface, dump dough onto that surface, and with floured hands knead dough until smooth and elastic, about 5-10 minutes.

  • 05

    Set dough into a large greased bowl, flip dough over to grease both sides, cover with plastic wrap and set in a warm place to rise until doubled in bulk- about 1 1/2 hours.

  • 06

    On dough has risen, place dough onto a floured surface and cut into equal halves and form each half into a round loaf shape.

  • 07

    Set loaves onto a large greased baking sheet dusted with cornmeal.

  • 08

    Cover with a clean, slightly damp towel and let rise 1 hour.

  • 09

    Preheat oven to 425 degrees F.

  • 10

    Using a serrated knife, slash the top of each loaf with an asterisk (*) pattern and sprinkle each with a little coarse salt (optional).

  • 11

    Bake in center of the preheated oven for 15 minutes, spritzing occasionally (at least 2-3 times).

  • 12

    Continue baking another 45-55 minutes (no more spritzing) or until the loaves sounds hollow when rapped on the bottom and they appear golden brown.

  • 13

    Let cool on racks completely.



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