Lets Get Fancy With Bread



It’s a cold Friday here, so I thought it would be the prefect day to share this recipe. I love comfort food on most days, but especially on cold days. There is nothing like mac and cheese…or basically anything with cheese when it’s cold. I was going through some fellow blogger Instagrams looking for inspiration. You need a little something different every now and then. I happened to come across these amazing rolls, and the blogger had mentioned that she turned it into a loaf of bread for grilled cheese. Not .5 seconds later I was outside clipping rosemary from my herb garden and baking this bread. I am so glad I read the comments, or I would have missed this fantastic recipe. I imagine these making the perfect roll, for sure. But, when you layer cheese on here, and get it all toasty, and then dip it in some homemade tomato soup. I call that #winning, sorry Charlie. It was so easy to make and really enhances the grilled cheese, I mean you could even make homemade croutons with this and pop it right into your soup. Add some parm when you toast them….and I’m drooling. It’s also a great little something to serve on Thanksgiving. Even if you are looking for a roll to serve along side, you could always make the original recipe which is linked below. The rosemary certainly incorporates well into any thanksgiving menu, so this would be a great option. They are pretty no fuss as bread is concerned, so it would be the perfect homemade option.

Rosemary Olive Oil Bread

Rosemary Olive Oil Bread


  1. In the bowl of your electric mixer, combine the water, flour, yeast, olive oil, salt and rosemary. Mix together - using the paddle attachment - until a sticky dough forms. Switch to the dough hook and continue to knead until the dough is soft, elastic and just tacky but not sticky. About 5-7 minutes. You may need to add more flour to achieve this. Don't add too much and I would say leave on the stickier side if you are concerned.
  2. Lightly grease a large bowl with olive oil. Form the dough into a ball, place in the oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until it's nearly doubled in bulk. About 60-90 minutes.
  3. Turn the dough out onto a lightly floured work surface. Pat the dough out into a rectangle the length of your bread pan. Roll the bread up starting at the edge opposite you, and place the dough into the prepared bread pan seam side down.
  4. Let the dough rise about another 30 minutes.
  5. Heat your oven to degrees F. Sprinkle the top of the loaf with a bit of coarse salt. Bake about 20 minutes or until the bread is cooked through. Because you are making this a loaf, it's more dense, you want to be mindful of the bake time.


Recipe from Everyday Annie, Originally from Martha Stewart’s Baking Handbook

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