It’s a cold night, and all I want is something warm, cozy, and carb-loaded. That’s exactly why I keep coming back to this rosemary herb bread.
It’s everything I love about a homemade loaf—soft inside, golden outside, and infused with garden-style flavor that smells unreal as it bakes.
If you’ve got a bread machine and a few dried herbs in the pantry, you’re closer than you think to your new favorite loaf.
Why This Bread Machine Recipe Is a Keeper
This isn’t just another basic bread machine recipe—it’s a go-to for anyone who craves rustic bakery-style bread without the work.
What sets it apart is the blend of herbs. You get that earthy, piney hit from rosemary right away, balanced out with gentle notes of oregano and basil. It’s subtle enough to go with anything, but flavorful enough to stand on its own.
Plus, it’s wildly flexible. Using dried herbs makes it super convenient, but if you’ve got fresh ones hanging out in the fridge, even better.
Easy to Customize with Pantry Herbs or Garden Fresh
One of the best things about this recipe is how easily you can swap or adjust based on what’s in your kitchen. This makes it not only a great weeknight option, but also perfect for meal prep or family dinners when you want to serve something warm and comforting.
Here are a few ideas to customize:
- Use fresh rosemary for a sharper, more fragrant bite
- Sub in thyme or sage for a fall-inspired version
- Add roasted garlic or sun-dried tomatoes for even more depth
- Sprinkle coarse salt or parmesan on top before baking
Whether you’re making a 1½- or 2-pound loaf, these little tweaks turn it into your own signature bake.
Perfect for Meal Prep, Sandwiches, or Soup Night
This rosemary herb bread holds up beautifully over a few days, which means it’s perfect for slicing and storing for sandwiches or soup pairings throughout the week.
I like to toast slices and layer them with deli roast beef, horseradish sauce, and arugula—an absolute flavor bomb. Or I just dunk it into whatever soup I’ve got simmering—minestrone, chicken noodle, even tortellini with spinach.
And since it doesn’t overpower, it’s a great choice for potlucks or holiday spreads.
Why It Belongs in Every Bread Machine Rotation
If you’re already using your bread maker regularly, this one’s a no-brainer. It uses ingredients you likely have on hand and doesn’t require any special prep—just toss everything in and let the machine do its thing.
And because it’s not overly rich or sweet, you can serve it any time of day. Top reasons this bread machine recipe works so well:
- Family-friendly and freezer-friendly
- No-fuss prep with reliable rise and texture
- Versatile enough to go sweet or savory
- Works with both fresh and dried herbs
I keep this one in rotation because it’s the ideal “use-it-up” loaf when I’m cleaning out the fridge—or just need to make something that feels a little special without a ton of effort.
Best Ways to Serve & Enjoy
Don’t let a good loaf go to waste—here are a few fun ways to serve rosemary herb bread throughout the week:
- Toast and butter with a drizzle of honey – salty-sweet perfection
- Croutons for salad or soup – just cube and bake with olive oil
- Grilled cheese upgrade – sharp cheddar and rosemary are a dream combo
- Savory French toast – yes, seriously, topped with goat cheese and herbs
- Bread bowl for soup – hollow out a round loaf and fill with your favorite stew
If you’ve been on the hunt for a new go-to bread machine recipe, this is it. It’s easy, flexible, and totally satisfying.
Rosemary Herb Bread Machine Recipe
Equipment
- Bread machine with Basic/White program
- 1½- to 2-pound loaf capacity pan
Ingredients
Basic Version – 1½-Pound Loaf:
- 1 cup + 2 tbsp water
- 1½ tbsp olive oil
- 3¼ cups bread flour
- 1 tbsp sugar
- 1½ tsp kosher salt
- 1 tsp dried rosemary or 1 tbsp fresh rosemary, minced
- ½ tsp dried oregano or ½ tbsp fresh oregano
- ½ tsp dried basil or ½ tbsp fresh basil
- ½ tsp fresh cracked pepper
- 2 tsp yeast
2-Pound Loaf:
- 1½ cups water
- 2 tbsp olive oil
- 4 cups bread flour
- 1½ tbsp sugar
- 2 tsp kosher salt
- 1½ tsp dried rosemary or 1½ tbsp fresh rosemary, minced
- 1 tsp dried oregano or 1 tbsp fresh oregano
- 1 tsp dried basil or 1 tbsp fresh basil
- 1 tsp fresh cracked pepper
- 2¼ tsp yeast
Instructions
- Add all ingredients to your bread machine’s baking pan in the order listed, starting with the water and ending with the yeast.
- Select the Basic/White program based on your bread machine’s settings.
- Choose the appropriate loaf size (1½-lb or 2-lb).
- Start the machine and allow the cycle to complete.
- Once baking is finished, remove the loaf from the pan and transfer it to a wire rack.
- Let cool for at least 30 minutes before slicing.
Notes
- Dried herbs offer convenience, while fresh herbs provide a more aromatic flavor—use whichever you prefer or have on hand.
- Bread is excellent for freezing; slice first and store in an airtight bag for easy access.
- This bread pairs wonderfully with Italian dishes, roast meats, or hearty soups.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.