|The rosemary bread is ready to be served!|
This recipe is done in a 24 hour period and makes 1 loaf
- 2 1/4 t active dry yeast
- 1 cup warm water (between 100 to 110 degree Fahrenheit)
- 2 cups flour and around 1/3 cup for kneading
- 2 T olive oil
- 1 T sugar
- 1 t salt
- 2 T (dried and fresh) rosemary cut into 1/4 inch pieces
1. Warm the water and sprinkle the yeast and sugar in a large bowl. Let it set for 10 minutes.
2. Grease another large bowl with spray and set aside.
3. Add the oil, salt and rosemary in the large bowl with yeast/water mixture.
4. Stir in 2 cups of flour gradually.
|The dough before knitting|
6. Put the dough in the greased bowl and cover with plastic wrap and let it rise over night in the fridge. Before going to bed, push down the plastic film to let the carbon monoxide out of the bowl.
|The dough after knitting 10 minutes and ready to rise in the fridge over night|
8. Deflate the dough, shape it to put it your loaf pan and let it rise for at least 1 hour in a warm place cover with a towel or until it double in size.
Tip: To rise my dough, I place it in the oven (off) with the light on and with a steaming cup of almost boiling water.
|The dough after rising overnight in the fridge|
|All set to rise another hour|
10. Brush the top of the bread with some milk and make a cut in the middle of the bread or several in diagonal. In France, it is called the signature of the baker. You can see it better when the bread is done.
|After rising a second time for almost 2 hours before baking|
12. Cool on a baking rack and serve.
|Out of the oven, cooling down|
What Do I Think About This Recipe?
The crust of the bread has a nice crunch. The bread is slightly airy and holds very well when cutting it. At the first bite you can taste the rosemary but it is not overpowering.
This recipe is one of our favorites. We just made it for Thanksgiving. It is easy to make regarding the number of steps and tasty. Let me know what you think,