Rosemary Garlic Bread

Classic crusty rosemary garlic bread made easily in your food processor!

I know this time of year it’s counterproductive to post carb recipes. In fact, I know there may be a percentage of you that might be a little irritated that I am sabotaging your efforts at the gym.

But let me tell you…carbs fuel cardio.

Bread is the gift of the gods after a long cold day. Nothing, NOTHING tastes better than a hot slice of bread with butter on it and a cup of hot soup.


food processor bread

And nothing is easier than making a slice of bread in a food processor. Yes, you heard that right. This bread is actually made in the food processor so it’s so easy!

rosemary garlic bread

Today, we’re using the Hamilton Beach Professional 14 Cup Dicing Food Processor to make this recipe. Featuring an adjustable slicing blade with 14 thickness settings, you can quickly create the thinnest potato slices, and the dicing blade allows you to cut uniform ingredients for salsa, chutneys and more.  We know efficiency is key so this new food processor utilizes our unique 3-in-1 Big Mouth feed tube for less pre-cutting.

hamilton beach food processor

For me, I haven’t used my dough blade much on my food processor and wanted a recipe that would allow me to do that. So I searched and came up with this delicious recipe. I usually use my dough hook but know it is time to branch out. For a long time I never even owned a food processor and avoided recipes like this. So for those “one size fits all” appliance people I got your back. Seriously though it would be nice to have a mixer, food processor, blender and any other appliance I need all in one package without lot’s of attachments. One day, in the future.

But for now, make this bread, cut it while warm and put some butter on it. Take a bite and enjoy!

Here is the link for creating bread dough shapes. For this recipe you will want to follow the “bloomer” instructions

rosemary garlic bread

Rosemary Garlic Bread

Yield: 1 loaf


  • 1 cup warm water, about 110 degrees
  • 1/8 cup oil
  • 1 1/4 tsp active yeast
  • 1 1/4 – 1 1/2 cups unbleached all purpose flour
  • 1 1/4 cups whole wheat flour
  • 3 cloves garlic, minced
  • 1/4 cup fresh rosemary, chopped (1/8-1/4 cup dried)
  • 2 tsp salt
  • 1/8 cup flour for dusting the loaves
  • Cornmeal for dusting


  1. In a small bowl, place warm water and sprinkle yeast over the top. Allow it to stand for 3-5 minutes before whisking.
  2. Attach the dough blade to the inside of your food processor according to your individual manufacturer instructions. In the food processor, place the flour (use only 1 1/4 cup of the unbleached all purpose flour), garlic, rosemary and salt.
  3. Add in the water, yeast and oil to the bowl of the food processor. Process to form a nice smooth and slightly sticky dough ball. (Mixing will take 30-45 seconds). Add the remaining 1/4 cup of unbleached all purpose flour a tablespoon at a time until proper dough consistency is reached if needed.
  4. Place the dough in a lightly greased bowl Cover the bowl with a lightly greased piece of plastic wrap or dough cloth. Allow the dough to rise until doubled (about 1 hour).
  5. After dough has risen, place the dough onto a lightly floured surface. Press and fold the dough into a french bread or rustic style loaf. (See link to instructions in my blog post).
  6. Sprinkle a cookie sheet with cornmeal. Arrange the loaf on the cookie sheet, than sprinkle with remaining 1/8 cup flour and cover loaf with bread cloth or lightly greased plastic wrap. Allow loaf to rise until doubled (approximately 30 minutes to one hour).
  7. Approximately 30 minutes before you cook the bread loaf, preheat oven to 500 degrees. Set the racks at the lowest level in the oven. Right before setting the bread in the oven, make three diagonal slash marks in the loaves with a serated knife. Place the loaves in the oven and reduce heat to 450 degrees. Bake at 450 degrees for twenty minutes. Reduce heat to 350 degrees and cook an additional 20-30 minutes or until bread reaches an internal temperature of 210-220 degrees. Remove bread from oven and allow to cool before cutting into slices.

Recipe adapted from Amanda’s Cooking

I was given a Hamilton Beach Professional 14 Cup Dicing Food Processor to try and review. All opinions of the product are my own. The food processor can be purchased on

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