Rosemary Bread

It’s been a lazy snowy Sunday. Had a lazy morning followed by a long walk in the snow and then an afternoon of baking starting with this Rosemary Bread, adapted ever so slightly from A Pastry Affair’s gorgeous recipe

1 loaf


450g strong white bread flour

7g (1 sachet) fast acting active dry yeast

180 ml warm semi-skimmed milk

150 ml warm water

2 tablespoons freshly chopped rosemary

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons salt

60 ml extra virgin olive oil (plus extra for greasing bowl and tin)


  1. Put the flour, yeast, salt, pepper and rosemary in a large mixing bowl and make a well in the middle.
  2. Pour the water, milk and oil into the well.
  3. Mix until it all comes together (can add a small amount of extra flour or water if required)
  4. Knead the dough throughly for 10 minutes on a lightly floured surface.
  5. Place the dough in a lightly oiled bowl and cover with a tea towel/cling film. Leave in a warm place for approx 2 hours.
  6. Knock back down. Knead again gently on a floured surface and place into a lightly oiled 2 lb loaf tin.
  7. Cover with tea towel and leave to rise again in a warm place for 60 mins.
  8. Preheat oven to 180C
  9. Sprinkle top of loaf with sea salt and bake on middle shelf for 45 mins. (i like to put a small bowl of water in the oven to get a good crust)
  10. Leave to cool slightly on wire rack (if you can resist cutting into it!). Enjoy!