Best 2 Rosemary Batter Bread Recipes

**Rosemary Batter Bread: A Delightful Combination of Herbs and Bread**

Rosemary batter bread is a delectable treat that combines the aromatic flavors of rosemary with the comforting taste of freshly baked bread. This versatile bread can be enjoyed as a savory snack, a side dish, or even as a sweet dessert. With its crispy exterior and soft, fluffy interior, rosemary batter bread is sure to please everyone at your table. This article provides three unique recipes for rosemary batter bread, each with its own distinct flavor and texture. From a classic rosemary batter bread to a cheesy garlic rosemary bread and a sweet rosemary apple bread, there's a recipe here for every taste preference. So gather your ingredients and preheat your oven, because it's time to embark on a delightful culinary journey with rosemary batter bread.

Here are our top 2 tried and tested recipes!

ROSEMARY BATTER BREAD

Rosemary Batter Bread image

Fresh herbs create the aroma and flavor in a homemade bread that's super easy because there's no kneading.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h40m

Yield 16

Number Of Ingredients 10

Ingredients

3 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package regular active or fast-acting dry yeast
1 1/4 cups very warm water (120°F to 130°F)
2 tablespoons chopped fresh parsley
2 tablespoons shortening
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
Butter or margarine, softened

Steps:

Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until completely mixed.
Smooth and pat batter into pan, using floured hands. Cover; let rise in warm place about 40 minutes or until dough has doubled in size.
Heat oven to 375°F. Bake 40 to 45 minutes or until loaf sounds hollow when tapped; remove from pan to cooling rack. Brush loaf with butter; cool.

Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 0 g, TransFat 0 g

PAM'S ASIAGO AND ROSEMARY BEER BATTER BREAD

Pam's Asiago and Rosemary Beer Batter Bread image

I developed this recipe from a beer bread recipe on a food blog called FarmGirlFare.com after seeing it mentioned on another members post. I switched out the Cheddar for Asiago, and added rosemary, chives and garlic powder. I also increased the size of the recipe to accomodate my 10 inch bread pan. It is a moist, dense loaf with...

Provided by Pam Ellingson

Categories Other Breads

Time 55m

Number Of Ingredients 10

Ingredients

5 c ap flour
1 2/3 Tbsp sugar (1tbsp plus 2 tsp)
1 2/3 Tbsp baking powder
1 1/2 tsp salt
1 Tbsp rosemary, fresh, chopped very fine
1 Tbsp dried chives
1/8 tsp garlic powder
2 c asiago cheese, grated on a microplane (very fluffy) about 4 oz
20 oz coors beer
FOR GLAZING LOAF, ONE EGG WHISKED WITH 1 TBSP WATER.

Steps:

1. Preheat your oven to 375° (I use convection at 350°) and prepare a 10"x5x4 bread pan by spraying with cooking spray.
2. Place flour, baking powder, salt, sugar, garlic powder and herbs in a large mixing bowl. Shred your cheese with a microplane so it is very fine and fluffy. Measure by lightly tossing it into the measuring cup and avoid packing it together. (You may use slightly more than 2 cups) Add the microplaned cheese and stir in well, but gently so it will not clump up.
3. Add the beer to the dry mixture and stir until just blended and no dry ingredients are seen. It will be a stiff batter. Place batter into prepared pan and even out the thickness of batter in the pan. Brush the top with the egg wash and place in preheated oven. Bake 45 to 55 minutes, until a toothpick inserted in the middle of the loaf comes out clean. Cool on a rack in the pan for 10 minutes then turn out and cool at least another 10 minutes before slicing. (If you can wait)

Tips:

Use fresh rosemary sprigs for the best flavor. If you don't have fresh rosemary, you can use 1 tablespoon of dried rosemary.
Make sure the buttermilk is at room temperature before you use it. This will help the batter to rise properly.
Don't overmix the batter. Overmixing will make the bread tough.
If you don't have a bread machine, you can make the bread by hand. Just mix the ingredients together in a large bowl and then knead the dough on a floured surface for about 10 minutes.
Let the bread rise in a warm place for about 1 hour, or until it has doubled in size.
Bake the bread in a preheated oven at 375 degrees Fahrenheit for about 30 minutes, or until it is golden brown and cooked through.

Conclusion:

Rosemary batter bread is a delicious and easy-to-make bread that is perfect for any occasion. The rosemary gives the bread a unique and flavorful taste that is sure to please everyone. Whether you make it in a bread machine or by hand, this bread is sure to be a hit. So next time you're looking for a delicious and easy-to-make bread, give rosemary batter bread a try.