Rosemary Bread

Rosemary Bread

My recipe was adapted from a hint of honey. I changed some things to more of my liking.  This recipe is also for one round loaf (I just doubled the recipe below since there were a lot of people for my McNair class potluck).

Ingredients you will need:

1 cup warm water (100-110 F)
1 Tbsp.  sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil (or regular olive oil works fine too)
1/2 cups whole wheat flour
1 1/2 cup better for bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash --> you can also top it with olive oil if you want to make it vegetarian
dried rosemary, for sprinkling

Directions 

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, whole wheat flour, and better for bread flour. Stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.            

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on  baking sheet or pizza crisper (I love my pizza crisper) for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

This is what the loaves look like before being put in the oven

 I had to run to class and I didn't have time to take pictures after they came out of the oven.  But I cut an X across the top to make it look like an artisan bread before I placed them in the oven.