Mix all the ingredients, except the oil and rosemary, until you have a smooth dough. Let it rise for 20 minutes.

Roll out the dough and shape it into a rectangle that is about one-tenth of an inch (3 mm) thick.

Brush with olive oil. Chop the rosemary and sprinkle on top of the dough. Then, roll the dough up from the short side of the rectangle. Secure the ends.

Let the bread rise for about 30 minutes and score a deep incision in the center of the dough roll so that all the layers are visible. Let it rise for another 10 minutes.

Initial oven temperature: 475°F (250°C)

Place the bread in the oven. Sprinkle a cup of water onto the bottom of the oven. Lower the temperature to 400°F (210°C) and bake for about 20 minutes.

Brush the dough with oil and spread the rosemary evenly on top. Roll the dough up. Pinch the ends of together.

Score the bread after it has risen.

This recipe yields one loaf of Rosemary Bread.

The servings per bread is 16 slices.

Note: All the nutritional information at HealthxTips.com is based on Carb Manager which has the world’s most comprehensive and accurate database of foods. Nutritional information can vary based on different factors. We encourage readers to make their own calculations based on their actual ingredients. HealthxTips is not responsible for any adverse reactions resulting from the use of the recipe. Always consult your health care provider regarding any health related decisions.

For more information about the nutritional value, please visit Carb Manager.