If you’re looking for a bread that’s both fragrant and flavorful, Lemon Rosemary Bread is the perfect choice.
This homemade loaf combines the citrusy brightness of fresh lemon with the earthy, pine-like aroma of rosemary, creating a beautifully balanced flavor.
The crust is golden and slightly crispy, while the inside remains soft, tender, and full of subtle savory notes.
Whether you’re serving it warm with a pat of butter, pairing it with a bowl of soup, or using it to make a gourmet sandwich, this bread is incredibly versatile.
It’s easy to prepare, requires simple ingredients, and fills your kitchen with an irresistible aroma as it bakes.
Get ready to enjoy a loaf that’s both refreshing and comforting, perfect for any occasion!
Why You’ll Love This Lemon Rosemary Bread
Aromatic and Flavorful
The combination of lemon zest and fresh rosemary creates a delightful fragrance that fills your home while baking.
Soft Yet Crispy
Enjoy a tender crumb with a light, airy texture, perfectly complemented by a golden, crisp crust.
Easy to Make
This recipe doesn’t require complicated techniques—just mix, knead, and bake!
Pairs Well with Everything
From soups and salads to roasted meats and spreads, this bread enhances any meal.
Naturally Fresh and Wholesome
Made with simple, real ingredients, this bread is free from artificial additives and preservatives.
Ingredients Needed
Dry Ingredients:
- 3 cups all-purpose flour (or bread flour for a chewier texture)
- 1 ½ teaspoons salt
- 1 tablespoon sugar or honey
- 2 teaspoons instant yeast
Wet Ingredients:
- ¾ cup warm water (110°F)
- ¼ cup olive oil (or melted butter)
- 1 large egg
Flavor Boosters:
- 1 tablespoon fresh lemon zest (from about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh rosemary
Optional Add-Ins:
- ¼ teaspoon black pepper for a slight kick
- ¼ cup grated Parmesan for a cheesy touch
- 1 teaspoon garlic powder for extra depth
Step-by-Step Instructions
Step 1: Prepare the Dough
In a large mixing bowl, whisk together the flour, salt, sugar (or honey), and instant yeast.
In a separate bowl, combine the warm water, olive oil (or melted butter), egg, lemon zest, lemon juice, and chopped rosemary. Mix well.
Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon or using a stand mixer with a dough hook attachment until a rough dough forms.
Step 2: Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
If using a stand mixer, knead on medium speed for about 5-6 minutes.
If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
Step 3: First Rise
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Step 4: Shape the Loaf
Punch down the dough to release air bubbles.
Shape it into a round boule or an oblong loaf, depending on your preference.
Place it on a parchment-lined baking sheet or in a greased loaf pan.
Cover and let it rise again for 30-45 minutes, or until slightly puffed.
Step 5: Bake the Bread
Preheat the oven to 375°F (190°C).
If desired, lightly brush the top with olive oil or an egg wash for a golden crust.
Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 6: Cool and Serve
Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
Serve warm with butter, olive oil, or honey for the perfect combination of flavors!
Storage and Shelf Life
Room Temperature:
Store in an airtight container or wrapped in plastic wrap for up to 3 days.
Refrigeration:
Keep in a sealed container in the fridge for up to 1 week. Reheat in the oven or toaster before serving.
Freezing:
For long-term storage, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag.
Freeze for up to 3 months. Thaw at room temperature and reheat for freshness.
Final Thoughts
Lemon Rosemary Bread is the perfect combination of savory, aromatic, and slightly citrusy flavors that make every bite delightful.
The fresh rosemary adds a deep, herbal touch, while the lemon zest brings brightness to the loaf.
Whether you enjoy it freshly baked, toasted, or paired with soups, cheeses, or roasted dishes, this bread is incredibly versatile.
It’s easy to make and perfect for home bakers of any skill level. Try it today and enjoy the fresh, homemade goodness!
Frequently Asked Questions (FAQs)
1. Can I use dried rosemary instead of fresh?
Yes, but since dried rosemary is more concentrated, use ½ tablespoon instead of 1 tablespoon of fresh.
Crush it slightly to release its oils before adding it to the dough.
2. What can I substitute for all-purpose flour?
You can use bread flour for a chewier texture or whole wheat flour for a denser, more wholesome loaf.
If using whole wheat, replace only half of the flour to maintain a light texture.
3. Can I make this bread without yeast?
Yes! Use 2 teaspoons of baking powder instead of yeast, but note that the texture will be more like a quick bread than a traditional loaf.
4. How do I make this bread extra soft?
Adding an extra tablespoon of olive oil or butter and ensuring proper kneading time will result in a softer loaf.
5. What’s the best way to serve Lemon Rosemary Bread?
It pairs beautifully with soups, salads, cheeses, and roasted meats.
Try it toasted with a drizzle of honey or olive oil for a simple yet delicious treat!
Lemon Rosemary Bread
Equipment
- 1 large mixing bowl
- 1 small bowl (for wet ingredients)
- 1 dough scraper or wooden spoon
- 1 parchment paper (for lining)
- 1 baking sheet or loaf pan
- 1 Wire rack (for cooling)
- 1 Oven
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 tablespoon sugar or honey
- 2 teaspoons instant yeast
- ¾ cup warm water 110°F
- ¼ cup olive oil or melted butter
- 1 large egg
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh rosemary
Optional: ¼ teaspoon black pepper, ¼ cup grated Parmesan, or 1 teaspoon garlic powder
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together flour, salt, sugar, and yeast. In a separate small bowl, combine warm water, olive oil (or melted butter), egg, lemon zest, lemon juice, and rosemary. Gradually pour the wet mixture into the dry ingredients, stirring until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for 5-6 minutes.
- Let It Rise: Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise for 1 to 1.5 hours, until doubled in size.
- Shape the Dough: Punch down the dough and shape it into a round boule or an oblong loaf. Place it on a parchment-lined baking sheet or in a greased loaf pan. Let it rise for an additional 30-45 minutes.
- Bake the Bread: Preheat your oven to 375°F (190°C). Bake for 30-35 minutes, or until the bread is golden and sounds hollow when tapped on the bottom.
- Cool and Serve: Let the bread cool on a wire rack for 15 minutes before slicing.
Notes
- Dough consistency: If the dough feels too sticky during kneading, add a tablespoon of flour at a time until it becomes smooth and workable.
- Yeast proofing: If you’re unsure whether your yeast is active, dissolve it in warm water with a pinch of sugar before using. Wait for it to bubble before mixing it into the dough.
- Variations: Add Parmesan cheese for a savory twist, or try adding garlic powder for more flavor depth.
- Storage: This bread keeps at room temperature for about 3 days and can be stored in the refrigerator for up to 1 week. Freeze for longer storage (up to 3 months).
