baking · cooking

Mini Rosemary Bread Loaves

This was perfect for our Christmas Eve dinner. The loaves were quick to make/bake and the extra loaves froze nicely, so now I have extra bread for upcoming dinners 🙂

While you can do the bread traditionally with hand kneading, if you have a stand mixer use it! Let it do the hard work!

Mini Rosemary Bread Loaves


  • 2¼ tsp active dry yeast (1 packet)
  • 2 tsp sugar
  • ¼ cup warm water (105° to 115°F)
  • 1 Tbsp extra virgin olive oil
  • 2½ cups all-purpose flour
  • 1½ Tbsp crumbled dried rosemary
  • 1 tsp sea salt
  • ¾ cup warm water (105° to 115°F)


  • 1 Tbsp extra virgin olive oil
  • 1½ tsp crumbled dried rosemary
  • ¼ tsp sea salt


Add to a stand mixer bowl the yeast, sugar and first water. Let sit for five minutes until foamy.

Add the oil, flour, rosemary, salt and remaining water. Beat with the paddle attachment until just mixed. Take the paddle out, scrape off any dough and add the dough hook. Beat on medium speed for 8 minutes.

Lightly oil a glass mixing bowl with olive oil, add the dough, flip to coat with oil and cover with plastic wrap. Let sit for 1½ hours to rise.

Take the dough out, punch down gently and quarter on a lightly floured work surface. Gently shape into four balls.

Line two baking sheets with parchment paper and place two balls on each sheet. Cover with plastic wrap and let sit for 1½ hours to rise again.

Preheat the oven to 400°. Bake the two sheet for 10 minutes, take out and brush the loaves with the olive oil, sprinkle liberally with the rosemary and salt. Flip the baking sheets (so they bake evenly, the one that baked on top shelf goes on the bottom) and bake for another 10 minutes or until golden brown.

Take out and transfer to a cooling rack.

Makes 4 mini loaves.


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