Since buying my Hamilton Beach bread maker, I’ve officially baked three loaves, and I can say this without hesitation: rosemary bread is my favorite (so far). Garlic butter and Cinnamon butter breads had their moments, but rosemary? Rosemary, babes, is THE FUCKING ONE. It’s so damn satisying without being loud, comforting without being boring, and it somehow makes my kitchen smell like I know what I’m doing. This loaf is the kind of bread you keep tearing pieces off of “just to taste”, (air quotes intended) then suddenly half of it is gone. It’s simple, fragrant, and dangerously easy to make, which honestly feels like the entire point of owning a bread machine in the first place.
It Smells So Damn Good🍞😭
Rosemary Bread (2 lb Loaf)
Ingredients:
- 1½ cups warm water (about 105–110°F)
- 3 tablespoons olive oil
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 cups all-purpose or bread flour
- 3 teaspoons dried rosemary
- 1½ teaspoons garlic powder (optional, but recommended)
- 2¼ teaspoons instant or fast-rising yeast (one full packet)
Directions
Add ingredients to the bread pan in this order, select Basic Bread, 2 lb loaf, and your preferred crust setting, then press start. Let cool before slicing…if you’re stronger than me.
