We have been letting our little plant grow and grow over the weeks, and it is finally big enough to use! Or at least big enough so when we use it, we don't have to use the whole plant. Jordan has been gone all weekend at dental school interviews, so I decided to make rosemary bread to pass the time. This recipe was shared with me by my wonderful sister-in-law and it is oh so delicious! I know a good chunk of this blog consists of breads, so I am sorry if the tan colors are getting old, but I just can't help it! They are too good. Enjoy!
1 tablespoon dry yeast
1 tablespoon sugar
1 cup warm water
2 1/2-3 cups bread flour
1 teaspoon salt
2 tablespoons fresh chopped rosemary or 2 teaspoons dry rosemary
1 tablespoon olive oil
2 tablespoons butter, melted
Combine yeast, sugar, and warm water in mixing bowl. Allow to sit for 5-10 minutes or until bubbly.
Place 2 1/4 cups flour and 1 tsp salt in large mixing bowl. Add in 1/2 of the rosemary and with mix until evenly combined.
Add yeast mixture and mix/knead until dough is smooth and elastic. If you are using a mixer it will take approximately 3-5 minutes. If you are kneading it yourself, knead for 8-10 minutes. At this point, you may need to add more flour. Only add a little at a time, and make sure to not exceed 3 cups. Once mixed, cover bowl and let dough rise for about 1 hour or until doubled.
In a large bowl, coat thinly with olive oil. Punch dough down and divide your dough into two pieces and place side by side in the bowl. Cover and let rise in a warm area for 40 minutes.
Preheat oven to 450 degrees.
Once oven is heated, spray baking sheet or stone with cooking spray and shape the dough into two round loaves. Place on baking sheet. Using fingers, push down and make small wells in dough. This will allow the butter to gather here, making this bread so delicious!
Using a pastry brush, brush butter evenly over two loaves. Sprinkle remaining rosemary over each loaf and about 1/4-1/2 teaspoon of course salt per loaf.
Bake at 450 degrees for 20 minutes or until golden brown.
Serve with olive oil, and enjoy!