Rosemary and Toasted Onion Bread (or rolls)

Holidays & Special Occasions Thanksgiving Rosemary and Toasted Onion Bread (or rolls)

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    • #348329

      I use a bread maker to make this fragrant bread, then bake in the oven. The herbs are the perfect accompaniment to the turkey and gravy, and if you have leftovers, they make the BEST leftover sandwiches! BONUS: You can make the dough ahead of time, then all you have to do it bake right before dinner. This can be adapted to make rolls, if preferred.


      • 1 cup water, plus 2 tablespoons water
      • 2 tablespoons olive oil
      • 3 cups bread flour (or 2.5 cups bread flour and 1/2 cup wheat flour)
      • 1 tablespoon sugar
      • 1 teaspoon salt
      • 3 teaspoons dry active yeast
      • 2 tablespoons fresh rosemary, coarsely chopped
      • 1 tablespoon dried minced onion (preferably toasted)
      • 1/2 teaspoon garlic powder or 1/2 teaspoon granulated garlic
      • 1 egg white, beaten with 1 tablespoon water
      • coarse sea salt (optional)


      1. Add wet ingredients, then dry ingredients to bread machine (or in the order that your bread machine instructs). I add water and oil first, then flour, sugar, salt, rosemary, onion and garlic. I then create a small well in my flour, and add the yeast, ensuring the yeast does not make contact with the wet ingredients).

      2. Place your bread machine on the dough setting and start. Check regularly at the beginning to ensure your dough is sticky to the touch but holding it’s shape. Adjust accordingly (more water or flour as needed to get correct consistency).

      3. When bread machine is done, turn the dough onto a floured surface and punch down the dough to remove air bubbles.

      4. On a cookie sheet lined with parchment paper, form dough into desired shape. I prefer an oblong loaf so it can be cut into bread for sandwiches

      5. Cover dough and let rise for 30-60 minutes. It should double in size.
      6. Preheat oven to 375 while dough is rising.

      7. After is has risen, remove cover and brush dough with egg wash and sprinkle coarse sea salt. I use approximately 1 tbsp, but you can adjust to your liking. Some rosemary or additional dried onion can substitute the salt topping if you have sodium concerns.

      8. Bake for 30 minutes until the bread is golden brown.

      9. Allow to cool before cutting.

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Holidays & Special Occasions Thanksgiving Rosemary and Toasted Onion Bread (or rolls)