Rosemary bread

Food editor Catherine Hill has rustled up this recipe for delicious home-made bread, perfect served with Christmas platters.


Serves: 6
Preparation time: 1 hour
Cooking time: 30 minutes


500g (17½oz) pack Wrights Premium White Bread Mix
4 tbsp olive oil
2-3 sprigs rosemary
A generous pinch Maldon salt


1 Preheat the oven to 220°C/R7. Prepare the bread dough according to the pack instructions. Chop just a little of the rosemary to make one tbsp and knead this into the dough along with half the oil. Shape into a long loaf and allow to rise.

2 Score a couple of slashes along the length of the bread, press the sprigs of rosemary into it and drizzle with the oil. Scatter with the salt and bake for 30 minutes or until golden and it sounds hollow when tapped. Allow to cool before slicing.

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