Easy and ultra-aromatic, this rosemary-laced bread is delicious dipped in olive oil or slathered with garlic butter. Allow about 3 hours for the whole process, which includes letting the dough rise.

Prep time: 150 min

Cook time: 30 min

Total time: 180 min

Black Pepper-Rosemary Bread
Copyright Recipe © 2015 Woodland Foods


Makes 2 loaves


  1. Dissolve sugar in warm water in medium bowl, and mix in yeast.

  2. When yeast is bubbly, mix in salt, butter, 3/4 tablespoon rosemary, pepper and Italian seasoning, followed by 2 cups flour. Gradually add remaining flour to form pliable dough.

  3. Knead dough for 10 to 12 minutes on floured work surface.

  4. Coat inside of large bowl with olive oil. Place dough in bowl, cover and let rise 1 hour in warm location.

  5. Punch down dough, and divide in half. Line baking sheet with lightly greased parchment paper. Shape dough into 2 round loaves, and place on baking sheet. Sprinkle loaves with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

  6. Preheat oven to 375°F.

  7. Brush loaves with egg. Transfer to oven to bake 15 to 20 minutes, or until golden brown.