Rosemary Plait

I feel I should be writing a Christmas recipe as it is only 8 days away but instead I am going to share my recipe for rosemary bread this week. I will do something more Christmassy next week as all of the Christmas baking is going to commence very soon!

I have never made this bread into a plait before but I wanted to do something special as my boyfriend has finally returned home after being away for work for 15 weeks. This is one of his favourite breads which is why I have made it. I  must apologise for the lack of photos in this post, as my excitement for my boyfriends return made me forget to take all of the photos that I wanted to.

We enjoyed ours with fennel soup, cheese and pickles.

Rosemary Plait


  • 2 tsps fast action yeast
  • 500g strong white bread flour
  • 10g salt
  • 5g sugar
  • 2 tbls olive oil
  • 300ml water
  • 2 tsps (heaped) dried rosemary


  1. In a bowl put in the yeast, flour, salt, sugar and rosemary. Be careful to keep the salt and yeast separate. Add the water and oil and mix until the dough comes together.
  2. Knead the dough, on a floured or oiled surface, thoroughly to stretch the gluten and ensure an even bake.
  3. Put the dough back into the bowl and cover with a tea towel or cling film and leave to prove for 45 minutes to an hour in a warm area.
  4. Once the dough has risen, knock it back and form into the shape you would like it to be. To make the plait, split the dough into three equal balls and roll into long sausage shapes. Then lay out the dough next to each other and start to plait by crossing the left piece of dough over the middle piece and then the right strand over the middle piece. Repeat this until all of the dough has been plaited. Turn under both ends so they look neat. Place on a lined baking tray.
  5. Pre heat the oven to 200C.
  6. Leave the dough again to rise for 40 minutes.
  7. Place in the oven for 40 minutes, or until it sounds hollow when tapped on its base.

Enjoy! H x


2 thoughts on “Rosemary Plait

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