Quick Rosemary Bread

rosemary bread4

I have two recipes that I use for Rosemary bread.  One is a quick yeast bread that I can throw together in a short time and the other is a process that takes several days, feeding a starter etc.  Since I have been asked to include my Rosemary bread recipe, I will publish my quick recipe first and then later, when I have more time (because there are lots of steps on the other one) I will type out the long version.

 

A Quick Rosemary Bread

2 tab. Dry yeast                                

2 tsp. sugar

2 tab. Olive oil, plus more for brushing

2 ½ cups flour                                   

2 tab.  fresh Rosemary, chopped

1 tsp. salt                                            

freshly ground pepper

 

Stir in the yeast, sugar and ¼ cup warm water in a mixer bowl.  Let sit until foamy, about 5 minutes.  Add 1 tab. Of olive oil, flour and 1 ½ tab of rosemary, salt and ¾ cup warm water.  Stir with dough hook until dough forms.  Knead with dough hook on med speed for about 8 minutes (add a little flour if dough sticks to bowl).  Brush a large bowl with olive oil.  Place dough into bowl, then turn to coat with oil.  Cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.  Brush two baking sheets  with olive oil.  Generously flour a work surface, turn the dough out onto the flour and divide into two pieces.  Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle.  Fold in sides to make a free form square.   Turn the dough over, then tuck the corners under to form a ball.  Place seam side down on a prepared baking sheet.  Repeat with the remaining dough.  Let stand, uncovered, until more than doubled, about 2 hours.  Preheat oven to 400 degrees.  Bake the loaves about 10 minutes, then brush with one tablespoon olive oil and sprinkle with remaining rosemary and ½ tsp. kosher salt.  Continue baking until golden brown, about 10-20 more minutes.  Transfer to rack to cool.  Serve with olive oil seasoned with pepper, or other herbs of your choice.

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One thought on “Quick Rosemary Bread

  1. Pingback: Sun-Dried Tomato and Rosemary Bread - Can't Stay Out Of The Kitchen

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