Tuesday, March 10, 2015

Rosemary Bread

This simple bread upgrades any meal to gourmet! It is easy to make. One wonders how a few simple ingredients can combine to make something so delicious. I suggest using fresh Rosemary--a little goes a long way. Rosemary is easy to grow. If you must purchase a sprig of fresh rosemary it keeps for weeks/months in the fridge.
This recipe comes from Our Best Bites, I have made it countless times and it always is a winner. It reminds me of the bread served at Macaroni Grill. Serve it with olive oil and balsamic vinegar--or use it as the bread for your favorite Panini.

Rosemary Bread
1 cup warm water, 105-115 degrees
1 tablespoon sugar
1 tablespoon yeast
1 teaspoon Kosher salt
2 tablespoons olive oil
2 1/4 to 2 1/2 cups flour
1/4 teaspoon garlic powder
1/4 teaspoons oregano
2 tablespoons fresh Rosemary
Mix water, sugar and yeast together--let sit for about 10 minutes or until bubbly. In the bowl of a stand mixer add  2 1/4 cups flour, salt, garlic powder, oregano and rosemary. Using a dough hook mix together. Slowly add the yeast mixture and olive oil. Mix together until well mixed adding the additional 1/4 cup flour only if needed. Dough should be moist and sticky.
Put a little olive oil in a bowl and add dough, Cover with plastic wrap and let rise for about 45 minutes or until double in bulk. Punch dough down and divide into two balls of dough. Place on an oiled stone. sprinkle loaves with kosher salt. cover and let rise again until double. Bake in a 375 degree oven for about 15-20 minutes. Eat warm!
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1 comment:

Kayte said...

I can do this!! Thanks.