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Fresh Rosemary Bread

Recipe by Bonnie Elliott, Plain City, Ohio
First place and Best of Show, Yeast Bread (Favorite Bread-Savory), 2019

Baking temperature: 350º F
Baking time: 25 - 30 minutes
Yield: 1 ½ lb. bundt loaf

  • 1 ¼ cups water, 80° F
  • 2 tbsp. butter, softened
  • 1 ½ tbsp. sugar
  • 1 ¼ tsp. kosher or sea salt
  • 2 tbsp. dry milk
  • 3 ½ tbsp. minced fresh rosemary
  • 3 ⅓ cups King Arthur bread flour
  • 1 ½ tsp bread machine/fast rise yeast (or 2 tsp active dry yeast)
  1. Add the ingredients in the order listed above to bread machine and select the “dough” setting.
  2. Generously spray a 9 cup bundt pan with nonstick spray.
  3. When dough cycle has finished, remove dough from pan and shape into a long cylinder that fits in the bundt pan (or use two loaf pans). Pinch the ends together and smooth the seam. Cover with plastic wrap and let rise in a warm place for about an hour (dough will expand and crest the pan).
  4. Bake in a preheated 350° F oven for about 25-30 minutes, or until the inside has reached 190° F to 200° F when tested with a thermometer.
  5. Turn the bread out onto a wire rack to cool some before slicing. If the bread doesn’t want to come out of the pan, gently slip a knife between the top of the bread and pan.
  6. This is our favorite bread to serve warm and buttered with soups, salads, and entrees, and it makes the most incredible grilled cheese sandwiches ever. When made in a bundt pan, it’s perfect for those bundt party sandwiches. It freezes well, but we usually gobble it up before it makes it to the freezer.
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