Fresh herbs create the aroma and flavor in a homemade bread that's super easy because there's no kneading.
Rosemary Batter Bread
- Prep Time 15 min
- Total 1 hr 40 min
- Servings 16
- Ingredients 10
Ingredients
- 3 cups Gold Medal™ all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 package regular active or fast-acting dry yeast
- 1 1/4 cups very warm water (120°F to 130°F)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons shortening
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
- 1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
- Butter or margarine, softened

Make With
Gold Medal Flour
Instructions
-
Step1Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until completely mixed.
-
Step2Smooth and pat batter into pan, using floured hands. Cover; let rise in warm place about 40 minutes or until dough has doubled in size.
-
Step3Heat oven to 375°F. Bake 40 to 45 minutes or until loaf sounds hollow when tapped; remove from pan to cooling rack. Brush loaf with butter; cool.
Nutrition
100
Calories
2g
Total Fat
3g
Protein
19g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 100
- Calories from Fat
- 15
- Total Fat
- 2g
- 3%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 150mg
- 6%
- Potassium
- 35mg
- 1%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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