Fall is the perfect season for meals served with freshly baked warm bread, isn’t it? As soon as September arrives, I start craving large pots of soups and chowders. This rosemary bread, made in the bread machine and served with balsamic rosemary dipping sauce, is savory goodness just perfect for serving alongside a fall meal.
Set your bread machine early in the day so a loaf of warm bread is waiting for you at dinner. The balsamic dipping sauce takes just minutes to whip up.
Place the following ingredients in your bread machine in the order listed and use the Basic/White setting. This recipe will make a large 2 pound loaf.
Rosemary Bread
1 1/2 cups water
4 tablespoons olive oil
1 1/2 teaspoons salt
4 cups bread flour
1 tablespoon dried rosemary
2 1/4 teaspoons bread machine yeast
When the bread has cooled enough to eat, slice it and serve with balsamic rosemary dipping sauce {I like to give everyone individual dishes of sauce so no one has to worry about double dipping}.
To make the sauce, mix together 1/2 cup of olive oil, 1/2 cup of balsamic vinegar, a dash of pepper, and 1 tablespoon of fresh rosemary.
Dip and enjoy … and I promise that loaf of rosemary bread will be gone in no time!
Mouth….watering! Nothing beats home-baked bread, and your rosemary bread sounds absolutely perfect for fall, Randi!