Wednesday, December 29, 2010

Delicious rosemary bread

I found this recipe at This is the first time I've had to prime my yeast in about 25 years, but I wanted to try making bread without my handy-dandy, trusty bread maker. The whole house smelled wonderful while the bread was raising and baking. My husband now has a new favorite bread.

1 Tbl white sugar
1 c warm water
1 (.25 ounce) pkg active dry yeast
1 tsp salt
2 Tbl butter, softened
2 Tbl rosemary, divided
1 tsp Italian seasoning
3 c bread flour, divided (2 c, 1 c)
1 Tbl olive oil
1 egg, beaten (optional)

Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning.

Mix in 2 cups flour.

Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.

Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

Preheat oven to 375 degrees F (190 degrees C). Brush loaves with egg.

Bake 15 to 20 minutes in the preheated oven, or until golden brown.

One Crazy Girl's notes: I messed up reading the instructions and didn't save half of the rosemary for sprinkling. Instead, I put both tablespoons into the dough. It turned out fine.


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