Buttery Rosemary Bread




2 loaves




  • 1 package (2¼ teaspoons) dry yeast
  • 2 Tablespoons granulated sugar, divided
  • 4 cups bread flour, divided
  • ¾ cup warm water
  • ¼ cup plus 1 Tablespoon Challenge Butter, divided
  • ¾ cup room temperature/cool water
  • 1½ teaspoons salt
  • 1½ teaspoons minced fresh rosemary


  • 1

    In mixing bowl of stand mixer with blade attachment, stir together yeast, 1 Tablespoon sugar and ½ cup bread flour. Combine with ¾ cup of warm water at low speed of mixer and let the mixture stand until foamy (about 20 minutes.)

  • 2

    Melt ¼ cup of butter (melt in microwave in 1-cup glass measure); then add ¾ cup room temperature or cool water and set aside.

  • 3

    Combine 3½ cups of bread flour, 1 Tablespoon of sugar, salt and rosemary. Add to the yeast mixture alternating with the butter and water mixture. Mix thoroughly with the mixer on low to medium setting. Dough will begin to pull away from the side of the bowl. Dough will be somewhat sticky.

  • 4

    Use a spatula to clean side of bowl and form dough into a rounded form in the mixing bowl. Cover bowl and allow the dough to double in size (about 1 hour.)

  • 5

    Use dough hook to knead dough or turn dough out onto a lightly floured board and knead until satiny texture (5 to 10 minutes.)

  • 6

    Divide dough in half and form into 2 rounded disks. Place on buttered or parchment lined baking pan. (2 loaves will fit diagonally on a 15½ X 14inch cookie sheet or use two 10 to 12-inch pizza pans.) Allow dough to double in size (about 45-60 mins.)

  • 7

    Bake at 350˚F for 20 minutes or until golden brown.

  • 8

    Use remaining 1 Tablespoon of butter to coat the top and sides of warm bread.

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