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Rosemary-Herb French Bread

Rosemary-Herb French Bread

The machine mixes the dough and allows it to rise. You finish the shaping and baking.

Cooking Light OCTOBER 1998

  • Yield: 1 (1-pound) loaf (serving size: 1 (1-inch) slice)


  • 2 1/4 cups bread flour
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 2 teaspoons sugar
  • 1 teaspoon chopped fresh or dried rosemary
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 teaspoon olive oil
  • 3 tablespoons (3/4 ounce) finely shredded fresh Parmesan cheese
  • 1 teaspoon chopped fresh or dried rosemary
  • 1/4 teaspoon garlic powder


Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and next 8 ingredients (flour through water) into bread pan; select dough cycle, and start bread machine. Remove dough from machine (do not bake).

Preheat oven to 350°.

Turn dough out onto a lightly floured surface; rub with oil. Shape into a 12-inch long loaf. Place loaf on a baking sheet. Combine cheese, 1 teaspoon rosemary, and garlic powder; sprinkle over top of loaf. Bake at 350° for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

Nutritional Information

Amount per serving
  • Calories: 110
  • Calories from fat: 13%
  • Fat: 1.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.9g
  • Carbohydrate: 19.8g
  • Fiber: 0.2g
  • Cholesterol: 1mg
  • Iron: 1.4mg
  • Sodium: 125mg
  • Calcium: 26mg

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Rosemary-Herb French Bread Recipe