Rosemary Bread!

Rosemary Bread!
As you know, my mother-in-law gave us several sprigs of fresh rosemary a couple times this month. Thanks to Emily, I decided to make rosemary bread. Thank you to everyone else who sent suggestions!

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary
2 tablespoons butter
2 tablespoons olive oil (optional)

  1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
  2. Mix in 1 T butter, salt, and 2 cups of flour.
  3. Add one tablespoon of the fresh chopped rosemary.
  4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
  5. Add more flour if necessary.
  6. Oil a bowl, put dough in it and cover with a towel.
  7. Let dough rise in a warm place for one hour until doubled.
  8. Punch down dough and divide in half.
  9. Let dough rest about 5 minutes.
  10. Spray baking pan or cookie sheet with cooking spray.
  11. Shape the dough into 2 small rounded oval loaves.
  12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
  13. Let loaves rise again until doubled, about 45 minutes.
  14. Preheat oven to 375°F.
  15. Bake for 15 to 20 minutes, until lightly browned.
  16. Carefully remove from oven, brush with remaining butter or olive oil.

I got this recipe from Recipe Zaar, a website I haven't used before. It's modeled after the rosemary bread at Romano's Macaroni Grill, and I'd say it's pretty close. VERY yummy bread. It has a softened crunch to the outside, and it's light and airy inside. Great flavor. Worth the trouble!

1 comment:

  1. Hells yeah you took my idea! Now send me a loaf! (I sadly don't have an oven)


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