Best Lemon Rosemary Bread Recipes

ROSEMARY-LEMON NO-KNEAD BREAD

Steps:

• In large bowl, combine flour, yeast, salt, rosemary and zest.
• Add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky)
• Cover with plastic wrap.
• Let dough rest at warm room temperature (70F) until surface is dotted with bubbles (12-18 hours) Pleace dough on lightly floured surface.
• Sprinkle dough with flour, fold dough over onto itself once or twice.
• Cover loosely with plastic wrap and let rest 15 minutes.
• Using very little flour, gently and quickly shape dough into a ball. Generously coat smoot cotton towel with cornmeal.
• Put dough, seam side down, on towel. dust with more flour or cornmeal. Cover with another towel; let rise until dough is more than double in size and does not readily spring back when pokked with a finger, about 2 hours.
• t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450°F.
• Remove pot from oven.
• Slide hand under towel; turn dough over, seam side up, into pot; it's OK if it looks messy.
• Cover with lid; bake 30 minutes.
• Uncover, bake until loaf is browned, 15-30 minutes more.
• Set pot on wire rack; cool 10 minutes.
• Using oven mitts, turn pot on side; gently turn bread, it will release easily.

LIGHTER LEMON ROSEMARY ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray.
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
• Beat the eggs in a mixer (or by hand) until frothy. Beat in all of the applesauce. Beat in the melted butter and olive oil. Beat in the Splenda. Stir in the lemon zest and grated zucchini.
• Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
• Divide batter/dough into two loaf pans.
• Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.
• Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.

GRILLED BRATWURST WITH ROSEMARY-LEMON CANNELLINI BEANS AND GRILLED BREAD

Steps:

• Preheat one side of a charcoal or gas grill over medium heat and leave the other side off.
• Set a small (1 1/2-quart) saucepan on the direct heat (hot) side of the grill. Add 2 tablespoons oil and heat about 1 minute. Add the onion and season with a pinch of salt. Cook the onion until they softened and begin to brown, about 5 minutes. Stir in the minced garlic, rosemary and chile paste and cook until very fragrant, about 1 minute.
• Stir in the beans, season with salt, and pour in the broth and lemon juice. Allow the mixture to come to a bare simmer, then move it to the indirect heat (cool) side of the grill. Cook the beans over indirect heat, stirring occasionally, until the broth is reduced to 1/4 to 1/3 cup, about 20 minutes.
• Lightly grease the bratwurst with 1 tablespoon olive oil. Place the sausages on the direct heat side of the grill and cook until deep grill marks appear on both sides, 2 to 3 minutes per side. Move the sausages over to the indirect heat side of the grill. (It's okay if the beans need to move closer to the direct heat side, just stir more often and remove once the broth is reduced.) Continue grilling the sausages over indirect heat until cooked through, 12 to 14 minutes. Remove the sausages from the grill and let rest about 5 minutes.
• Lightly brush both sides of the bread with the remaining 2 tablespoons olive oil. Grill the bread over direct heat until crispy and charred in spots, 1 to 2 minutes per side. Remove and immediately rub with the whole garlic clove and season with salt.
• When the beans have finished cooking, stir in the lemon zest, parsley and salt to taste. Transfer to a serving bowl and garnish with a drizzle of olive oil and Parmesan. Top the beans with the grilled sausage and grilled bread. Serve immediately.

LEMON ROSEMARY ZUCCHINI BREAD

Steps:

• 1. add 4 eggs to a bowl and beat.Add cake mix, 1/2 cup oil,zucchini,rosemary, lemon peel and juice. Beat about 2-3 minutes. Spray a large loaf pan with Pam or other baking spray or use 2 small loaf pans.
• 2. Pour mix into the pan and bake at 350 degrees for 50-60 minutes. When cool, top with glaze and chopped mint if you like. This gives it a fresh look and taste.

LEMON ROSEMARY BREAD

Steps:

• 1. Place the flours, zest, rosemary, salt and yeast in the bowl of a heavy duty stand mixer.
• 2. Whisk the dry ingredients thoroughly to mix the flours and distribute the zest, rosemary, yeast and salt.
• 3. Combine the water, cider and olive oil and add to the dry ingredients.
• 4. Use the flat paddle of the stand mixer to combine the ingredients. Remove the paddle and let the ingredients "autolyze" for 20 to 30 minutes. This allows the flours to hydrate and the gluten to start to develop.
• 5. Using the dough hook, knead the dough on medium low speed for 12 minutes. Remove the dough hook.
• 6. At this point, you will have a quite sticky dough. Allow it to rise in the mixing bowl (covered) until it has tripled in size, about 1 1/2 hours.
• 7. Carefully scrape the dough from the bowl onto a well-floured counter. Shape it gently into a loaf shape by gently pulling the sides under the bottom.
• 8. Since this is a fairly slack dough, it will need some support to maintain its shape. Choose a pan to bake it in depending on the final shape you desire. An oval gratin or fish pan works well. Butter the pan and line the bottom with parchment paper to prevent the bread from sticking.
• 9. Allow the bread to at least double in size again in the baking pan, about 30 minutes.
• 10. Preheat the oven to 450F and bake the bread for 45 minutes. Turn the oven off. Remove the bread from the pan, set it on the oven shelf, allowing the bread to sit in the cooling oven for another 15 minutes.
• 11. Cool the bread on a rack.

LEMON ROSEMARY BREAD WITH PECANS

Steps:

• Preheat oven to 350 degrees. Lightly coat a loaf pan with butter-flavored cooking spray. Stir together flour, sugar, walnuts or pecans, baking powder, rosemary, salt and lemon zest in mixing bowl on low. In a separate bowl, whisk eggs,then whisk in wine or apple juice, and olive oil, then stir into dry ingredients. Use a spatula to scrape bottom and sides and fold in. Pour the batter into prepared pan scraping all of the batter out with a spatula, and smooth the surface. Bake 55 minutes or until a toothpick inserted into the center comes out clean. My oven took exactly 55.

ROSEMARY-LEMON NO-KNEAD BREAD

Steps:

• In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 1 5/8 cups water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours. Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes. Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours. At least 30 minutes before the dough is ready, put a 2 3/4-quart cast-iron pot in the oven and preheat the oven to 450°F. Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more. Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-lb. loaf.

ROSEMARY BREAD STUFFING WITH SPECK, FENNEL, AND LEMON

Steps:

• Preheat oven to 375°F. Toss bread cubes, 3 tablespoons oil, and 2 tablespoons melted butter in large bowl. Spread mixture on large rimmed baking sheet. Bake until bread cubes are golden, stirring occasionally, 20 to 22 minutes. Cool.
• Mix wine and raisins in small saucepan; let soak 10 minutes. Boil 2 minutes. Cool.
• Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker, 2 to 3 minutes. Transfer fennel seeds to plate to cool. Finely grind seeds in mortar with pestle or in spice mill.
• Heat 2 tablespoons butter with 3 tablespoons oil in large skillet over medium-high heat. Add fennel bulb, shallots, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; sauté until fennel is tender and shallots are pale golden, about 7 minutes. Stir in ground fennel seeds, Speck, lemon peel, and fennel fronds. Stir raisins into fennel mixture; cool. DO AHEAD: Bread cubes and fennel mixture can be made 1 day ahead. Store bread airtight at room temperature. Cover and refrigerate fennel mixture.
• Preheat to 375°F. Coat 13 x 9 x 2-inch glass baking dish with 1 tablespoon oil. Toss bread cubes and fennel mixture in large bowl. Add 1 cup broth and eggs; toss until moistened, adding up to ¼ cup more broth if dry. Transfer stuffing to prepared baking dish. Cover with foil coated lightly with oil, oiled side down. Bake until stuffing is heated through, about 30 minutes. Remove foil; bake uncovered until top is crisp and golden, about 30 minutes.