Go Back

Lemon Rosemary Bread

Maria G. Brooks
Lemon Rosemary Bread is a fragrant, flavorful loaf that combines the tang of fresh lemon zest with the earthy aroma of rosemary.
With a soft, tender crumb and a golden, crispy crust, it’s perfect for serving alongside soups, salads, or roasted meats, or simply enjoyed on its own with butter or olive oil.
Easy to make and bursting with flavor, this bread is a delightful addition to any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Bread, Side Dish
Cuisine American, Mediterranean
Servings 10 slices
Calories 150 kcal

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).
Keyword Lemon Rosemary Bread