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