For a fresh twist on bread with dinner, make these rosemary mini breads in individual cups for each person. You can divide the dough into smaller amounts to make rolls and bake them in small, buttered ramekins, or divide the dough in half for 2 regular-size loaves. Adjust the baking times accordingly: less for rolls, more for loaves.–Matthew Mead
LC Cheater, Cheater Note
The author notes that for a quick cheat, simply—are you ready for this?—add olives and rosemary to a premade frozen or refrigerated dough to save time.
Rosemary Mini Breads
- Quick Glance
- 30 M
- 3 H
- Makes 6 mini breads
IngredientsEmail Grocery List
To mix by hand, in the bottom of a large bowl, stir together the yeast and water; stir in the salt; add in the flour one cup at a time until mixed; then add in the remaining ingredients, stirring as much as possible. Turn the dough onto lightly floured board and gently knead for about 5 minutes until the dough is thoroughly combined. Return to step 2.
Recipe Testers Reviews
Calling all bread bakers! Don’t miss your chance to make this simple and rustic rosemary bread. They’re beautifully flavored with piney bits of rosemary and salty bits of olives. Together they give this bread such a sprightly and lively taste. It will make you think of the Mediterranean region, which inspired its creation. Pick it apart and dip it in oil, make a meaty sandwich with it, or just eat it as is. No matter what you do, this versatile and ever-so-delicious bread will have you making it again and again.