Jul 15, 2015
Recipe: Rosemary Bread
Posted by Living, Learning, Eating at 6:00 AM
Bread is one of my favorite things to bake (and eat) but I tend to make more sandwich and breakfast breads than savory breads. While I never really got into the idea of 'appetizer bread,' appetizer breads are inarguably popular (walk into any Italian family restaurant at dinner time and you'll see).
Here is a recipe for a savory rosemary loaf that is delicious, easy to make, and works just as well served with olive oil as an appetizer bread as it does toasted and served with fried or scrambled eggs for breakfast or brunch!
Don't let the idea of 'baking bread' intimidate you. This is a really simple loaf and, unlike the 1-2 day process of baking sourdough bread, only takes a few hours total from start to finish!
Makes 2 Small Loaves
* 1 Tbsp instant dry yeast
* 1 Tbsp granulated sugar
* 1 c. warm water
* 3 c. all-purpose flour
* 1 tsp. salt
* 2 Tbsp. fresh rosemary, chopped
* 2 Tbsp. butter, softened
* Optional: Coarse-ground sea salt, to top
1) Combine yeast, sugar, and water in a large bowl and let sit for 5-10 minutes, until nicely frothy.
2) Mix in 1 Tbsp. butter, salt, and flour with a wooden mixing spoon.
3) Flour a clean counter surface and knead for 8-10 minutes, until the dough is smooth and elastic. Add additional flour as needed (it could be up to another full cup of flour, depending on the elevation, humidity, etc. of where you are).
4) Oil a bowl and put the dough in it. Roll the ball of dough around in the bowl until all sides are covered with a light layer of oil. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour.
5) Punch down the dough and divide in half. Let it rest for 5 minutes.
6) Shape each half of the dough into a round loaf. Place the loaves a good distance apart on a greased baking sheet.
7) Sprinkle remaining 1 Tbsp. of chopped rosemary over the two loaves and press lightly into the crust.
8) Cover the loaves with a clean kitchen towel and let rise until doubled, ~45 minutes.
9) Bake in a preheated 350F oven for 35-45 minutes, until the crust is lightly browned and the bread sounds hollow when you knock gently on the bottom.
10) Brush each loaf with half of the remaining 1 Tbsp. of butter. Sprinkle with coarse grain sea salt, if desired.
Either enjoy the bread warm or let it cool. Either way, it's delicious!
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