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Freshly baked rosemary bread

Recipe from: 11 May 2010

Ingredients 6
Servings 12
Time 25 mins


  • 500
    self raising flour
  • 500
    plain yoghurt
  • 50
    olive oil(I like to include this as it keeps the bread moist for longer)
  • 5
  • Black pepper
  • 3
    rosemary, chopped


1 hour
Preheat the oven to 180 degrees.

Mix all the ingredients together into a large bowl, combine well to form a soft dough.

Shape the dough to fit into a greased medium loaf tin.

Sprinkle with left over rosemary and bake for 1 hour.

Remove from the tin and allow to cool slightly before cutting.

This bread lasts up to 4 days.

Other variations:

Replace the yoghurt with beer or buttermilk.

Add cheese, sundried tomatoes, olives, fried onions to the mixture.

On day 3...

Delicious topped with colchester cheese and grilled or microwaved...

For more of Bits of Carey's recipes click here...

Read more on: bake  |  grill  |  microwave

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