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Rosemary Bread Recipe

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This recipe for Rosemary Bread, by , is from RO COVID COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marilena Strambu


1 kg white flour
2 spoons salt (small size)
2 spoons dry yeast (small size)
2 spoons sugar (small size)
5-6 spoons of oil (large size)

Rosemary or if you want use black olives and feta cheese can be added.

Note: use a big bowl as the dough will start to raise.

1. Combine 1 cup of warm water and the 2 small spoons of sugar and stir until dissolved; then add the dry yeast and mix it in the cup.

2. In a big bowl pour the flour and the salt and mix it up, also add only in the middle of the bowl, on top of the flour the above mixture that you prepared in the cup. Mix it a bit with some of the flour (just in the middle). Leave that for 5 minutes.

3. Add the oil and ½ liter of water to the flour mixture and mix it by hand.

4. Leave the mixture in the bowl for 1-1.5 hours at warm, in a plastic bag that is closed so the dough will start to raise.

5. Preheat the oven at 400ºF.

6. Put the mixture in the cooking dish that is around 3 inches deep by 12 inches square (you can use parchment paper so the dough doesn’t stick to the pan/ or you can use a bit of oil and sprinkle flour on the walls of the pan).

7. Leave the pan with the mixture outside in a warmer place for another ½ hour – this time do not cover it.

You can add if you like on top rosemary, or you mix inside some black olives and even feta. Or if you are like me, just leave it plain.

Cook for 1 hour and 5 minutes at 400ºF.

Enjoy your homemade bread!




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