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Rosemary French Bread

"This is a wonderful recipe for bread machines. This bread is crusty on the outside and so soft on the inside it's incredible! One loaf doesn't last the whole day in my house!"

By allrecipes · From Open Recipes · 8 ingredients
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Why it works: Bread and rosemary work together. They rank in the top 21% of all ingredient pairs, and 33 recipes mention both. Both carry ethyl decanoate, which smells grape, waxy. The science ↓

The recipe

1 - 1 pound loaf
Prep5 min
Cook2 hr 10 min

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Pour the warm water into a large bowl, stir in the white sugar and yeast, and let it sit for 5 to 10 minutes until foamy.

  2. Add the bread flour, salt, softened butter, crushed rosemary and minced garlic to the bowl. Mix until a shaggy dough forms.

  3. Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.

  4. Return the dough to the bowl, cover with a clean towel, and let it rise in a warm spot for about 60 minutes until doubled.

  5. Punch the dough down, shape it into a loaf about 1 pound in size, and place it on a baking sheet or in a loaf pan.

  6. Cover the loaf loosely and let it rise again for about 30 minutes until puffy.

  7. Heat the oven to 400°F (204°C). Bake the loaf for 25 to 30 minutes until deep golden and it sounds hollow when tapped on the bottom.

  8. Transfer the loaf to a wire rack and let it cool for at least 20 minutes before slicing.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Bread + rosemarytop 21% of all pairs
    Aroma overlapmoderate
    Mentioned together33 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  2. Bread + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,145 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Rosemary + garlictop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together2,179 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Flour + buttertop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + buttertop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together98,096 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (bread, flour, sugar, butter, rosemary):

  1. Cinnamonbetter flavor fit
  2. Nutmegbetter flavor fit
  3. Sagebetter flavor fit
  4. Garlicthe original

Fit is the average pairing score against bread, flour, sugar, butter, rosemary. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).