Rosemary Bread
A fragrant rosemary bread with a tender crumb and aromatic flavor, perfect for sharing at gatherings or enjoying with butter and cheese.
Ingredients
Instructions
- Mix cottage cheese, eggs, sugar, baking soda, oil, salt, crushed rosemary, and hot water in a large bowl.
- Add yeast mixture to the bowl.
- Gradually incorporate flour until the dough is neither too dry nor too sticky.
- Place the dough in a well-greased bowl and cover in a warm, draft-free place to rise for 40 minutes.
- Punch down the dough and let it rest for 15 minutes.
- On a floured surface, shape the dough into several long loaves, braids, or dinner rolls.
- Let the shaped dough rise again in a warm place for 1 hour.
- Preheat oven to 350°F (175°C).
- Bake the bread for 15 minutes until golden brown.
Tips & Substitutions
For best results, ensure the cottage cheese is at room temperature to blend easily with the other ingredients. You can substitute the crushed rosemary with fresh herbs like thyme or oregano if desired. If you're looking for a gluten-free option, use a gluten-free flour blend, but be aware that the texture may vary slightly.
Serving Suggestions
Rosemary bread is delicious on its own, but it also pairs beautifully with a variety of dishes. Consider serving it alongside a fresh Mushroom Salad or as an accompaniment to Moussaka(Greek Dish). Slice it for sandwiches or toast it with a spread of Yogurt Dressing(Salt-Free) for a delightful snack.
Storage & Reheating
Store leftover rosemary bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can freeze the bread by wrapping it tightly in plastic wrap and placing it in a freezer bag. To reheat, wrap in foil and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rosemary Bread contains roughly 364 calories, with 2g protein, 14g carbohydrates, and 34g fat. Note that it is relatively high in sodium, at 695mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use active dry yeast instead of packaged yeast?
Yes, you can use active dry yeast in place of packaged yeast. Just activate it in warm water with sugar for about 5-10 minutes until it becomes frothy before adding it to your mixture. This ensures that the yeast is alive and ready to help your bread rise.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually add more flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much flour at once, as this can lead to dry bread. Alternatively, you can lightly oil your hands to help handle the dough without adding additional flour.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. You can also use a toothpick inserted into the center; if it comes out clean, the bread is ready. Keep an eye on it towards the end of the baking time to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).