Rosemary Bread

Rosemary Bread

 

 

 

 

I started making this bread five years ago when I first moved to Atlanta. I was definitely trying to impress my now husband, Garrett by showing him I could cook more than just spaghetti. I think between this recipe and my roast leg of lamb, I sealed the deal and got a pretty great man out of it. My neighbors at our apartment would stop in unexpectedly all the time to visit with us. I don't know if they had a sixth sense as to when I was making this bread, but it seemed like we were never alone when a batch of this was in the oven.

 

 

Rosemary bread feels like you're eating a bite of history. I can imagine families hundreds of years ago sitting around the table eating this bread and feeling joy with each warm bite.

 

I usually think of this bread as a fall recipe, but with all of the gorgeous tomatoes I picked up at the farmers market, I thought it would make a great base for a caprese bruschetta with fresh mozzarella.

 

 

 

 

Usually I serve this bread as an appetizer with an olive oil infusion. I like taking small jars and putting various herbs in them to give it added flavor. My favorite combination for this bread is a small amount of balsamic vinaigrette, olive oil, cracked black pepper and flaked salt. It's simple and extremely satisfying. If it ain't broke don't fix it, right?

 

 

Rosemary Bread

Preparation: 2.5 hours

                  Cook Time: 20-30 min  Total Time: 3 hours                       

 

Ingredients

 

          3 tbsp fresh chopped rosemary (or dried)

          2 1/2 - 3 cups all-purpose flour

          1 packet active dry yeast

          1 tbsp sugar

          1 cup warm water

          2 tsp flaked salt + 1 tsp to dust the top of the bread (or regular salt if you don't have flaked)

          2 tbsp olive oil

 

Instructions

 

1.  In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in the warm water with sugar and wait 5 minutes, or until yeast is foamy.

         

2. Add 2 tbsp olive oil, 1 1/2 cups flour, rosemary and salt. Mix until combined.

 

3. Add in one more cup of flour and mix on medium speed until smooth and elastic. Add more flour if the dough is sticking to the sides of the bowl. Cover the bowl and allow to rest somewhere warm and wait for 1 hours until the dough has doubled in side.

 

4. Divide the dough into 2 equal pieces and shape each into a round ball by folding and tucking the edges into the center.

 

5. Transfer the loaves to a greased baking sheet, seam sides down. Let the dough rest uncovered for an additional hour. Preheat the oven to 400 degrees during the last 5-10 minutes of rising.

 

6. Score the bread, and place in the oven for 20 minutes or until golden brown.

 

 

 

For more tips on bread making, check out my favorite baker to watch, Patrick Ryan, whose video is linked below.