Rosemary Bread

I guess I’m on a food kick. I’m also trying out tags for the first time.

Rosemary Bread
2 hours 30 minutes (including rise)
1 Tablespoon yeast
1 Tablespoon sugar
1 Cup warm water
2 Cups bread flour + 1/4 – 1/2cup extra for kneading
1 Teaspoon table salt
2 Tablespoons rosemary
1 Tablespoon unsalted butter

Egg wash – 1 egg white + ~ 1 TBSP water

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 TBSP butter, salt, and 2 cups of flour. Add one tablespoon of the rosemary, chopped. Knead for about 10 minutes by hand or in a food processor for about 5 minutes until smooth and elastic. Add more flour if necessary. Place dough in an oiled bowl, cover with a towel. Allow the dough to rise in a warm place until doubled, about an hour.

Punch down dough and divide in half. Let dough rest about 5 minutes. Grease a baking pan or cookie sheet. 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, brushing with egg wash after 10 minutes. The bread is done when it produces a hollow sound when tapped on the bottom.



0 comments ↓

There are no comments yet...Kick things off by filling out the form below.

Leave a Comment