I used to be terrified of making bread. The yeast, hoping the dough would rise, the time it took. Something has always stopped me from making bread in the past. Then earlier this year I made a King Cake and all my fears disappeared. Since then, I have really enjoyed making my own bread although it still feels time consuming.
Because I was not sure what the house would have, I brought all of my ingredients with me. (Turned out this was unnecessary) They were pre-measured out in bags for each step.
I let the sugar and yeast dissolve in warm water for about 10 minutes while I chopped up the rosemary.
Yep, all that beautiful rosemary!
Then I mixed it with the salt, rosemary, seasonings, olive oil, and flour.
I added the bread flour and kneaded the dough on the floured butcher block for about 5 minutes. It was pretty sticky. Once mixed, I let the bread rise for the first time in the bowl.
Then I punched it down, reformed it and placed it in the warm window to rise a second time.
After baking for 20 minutes, it turned this beautiful shade of golden brown. It was absolutely terrific. I can’t wait to make this again at a slightly lower altitude as it didn’t seem to rise to it’s full potential. Maybe it wasn’t warm enough and I was in a hurry so I might have been a little impatient. See…that time consuming thing again.
Here is the recipe if you would like to make it yourself.
- 1 cup warm water
- 1 Tbsp. sugar
- 2 tsp. active dry yeast
- 1 tsp. salt
- 3 Tbsp. fresh rosemary, chopped
- 1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. extra virgin olive oil
- 1 1/2 cups flour (I used all-purpose, but the original recipe called for whole wheat)
- 1/2 cup bread flour + extra for kneading
- 1 egg, whisked + 1 Tbsp. water, for egg wash
- dried rosemary, for sprinkling
- In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
- Stir in the salt, rosemary, seasonings, olive oil, and flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
- Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
- Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
- Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
- Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
Makes 1 round loaf.
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19 comments on “rosemary bread”
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