Rosemary Bread in the Bread Machine

    3 hours 10 minutes

    This bread bakes up light and spongy even though it has no eggs, milk or butter. Everyone loves it!

    91 people made this

    Serves: 6 

    • 1 cup (250ml) warm water
    • 2 1/2 teaspoons active dry yeast
    • 3 tablespoons white sugar
    • 1 1/2 teaspoons salt
    • 3 tablespoons olive oil
    • 1/2 teaspoon ground thyme
    • 1/2 teaspoon garlic powder
    • 2 teaspoons crushed dried rosemary
    • 3 cups (375g) plain flour

    Preparation:10min  ›  Cook:3hours  ›  Ready in:3hours10min 

    1. Pour the water into the pan of a bread machine then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt then add olive oil, thyme, garlic powder, rosemary and flour. Set the machine for light crust setting and start the machine.

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    Reviews in English (123)


    Oh my, this is the best white bread to come out of my bread machine in a long time. I followed the recipe exactly, but put the ingredients into the pan in the order recommended by the manufacturer of my machine, NOT in the order listed here. I used bread machine yeast, so did not proof the yeast in the water; I added the water and oil, then the flour, then the spices, salt, and sugar around the edge, and put the yeast in a little crater in the middle. My machine makes 2-3 lb loaves so I set in on white, two pound, light crust, and it rose up so fluffy and perfect. Great sandwich bread too! I've printed this recipe and can't wait to make more.  -  15 Mar 2011  (Review from Allrecipes USA and Canada)


    This was very good! I made this exactly as written and thought the flavor was great. This is definately a bread for the rosemary lover. This would be great dipped in some garlic infused olive oil. I will be making this again! Thanks for sharing.  -  22 Jun 2010  (Review from Allrecipes USA and Canada)


    Easy. Dense bread with light crust. I used fresh herbs so doubled the amount.  -  12 Jun 2010  (Review from Allrecipes USA and Canada)