Rosemary Bread

I just bought a huuuuuge bag of flour and I want to do some baking. For whatever reason, I thought of the rosemary in my cabinet and wanted to make rosemary bread. This one seems tasty:

Rosemary Bread

Ingredients:

Yield: 2 loaves

2 2

Servings Size

• loaves

• 1 tablespoon yeast
• 1 tablespoon sugar
• 1 cup warm water
• 2 1/2 cups flour
• 1 teaspoon salt
• 2 tablespoons rosemary
• 2 tablespoons butter

Directions:

Prep Time: 2 1/4 hrs

Total Time: 2 1/2 hrs

1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
2. Mix in 1 T butter, salt, and 2 cups of flour.
3. Add one tablespoon of the fresh chopped rosemary.
4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
5. Add more flour if necessary.
6. Oil a bowl, put dough in it and cover with a towel.
7. Let dough rise in a warm place for one hour until doubled.
8. Punch down dough and divide in half.
9. Let dough rest about 5 minutes.
10. Spray baking pan or cookie sheet with cooking spray.
11. Shape the dough into 2 small rounded oval loaves.
12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
13. Let loaves rise again until doubled, about 45 minutes.
14. Preheat oven to 375°F.
15. Bake for 15 to 20 minutes, until lightly browned.
16. Carefully remove from oven, brush with remaining butter (and salt if desired.)

And since I plan to use dried rosemary instead of fresh, I thought these notes would be helpful:

• I made this as directed with the exception of using dried rosemary instead of fresh (less in volume of course). The only thing I didn't like was that when I brushed the butter on after it came out of the oven, it got really soft and hard to cut. Next time I might try the egg white like other reviewers or maybe just try the butter on it before I bake it. I made two small loaves and the second one reheated beautifully a couple nights later! Just put it in the oven after I had taken the dinner out and turned the heat off. Took it out about 8-10 minutes later and it was crispy on the outside and warm and soft on the inside! I'll do this one again, just working on the topping to make it better!

• This bread is not only easy but super tasty! I put one tbsp of dried rosemary that I crushed into the bread and did not put any on the top as I was serving picky eaters and it turned out perfect for everyone's tastes! I made it the second time by adding three cloves of garlic, pressed and it was super tasty too! Thanks for a great recipe!

Some more helpful notes:

• Delicious! I've made this several times now, and I only do one thing differently. In lieu of brushing with butter, I brush it with egg whites for the last 5 minutes or so of baking. Someone suggested that and I've found it helps keep the crust crispy.

• Awesome Bread! I did add a tsp of olive oil, 1 tbsp garlic powder and 1 tsp onion powder to the recipe as well as increasing the salt by 1/2tsp or so. Came out wonderful. I did the egg wash with one loaf. looks a lot like the picture! beautiful. I tried the water bath on the other, didnt make my bread crispy though. As others have said the dough was pretty sticky. I refrained from adding addl flour because I was using all purpose flour and didnt want the bread to become too dense. It was perfect. I used dried rosemary and 1 tbsp was plenty I think. Delicious. Will be using this basic ingredient list for other breads as well.

• Love this quick, easy and awesome flavored bread! I made this by hand and ended up using 3 1/2 cups of flour at the end of kneading, I coated top of loaf with sea salt & rosemary after brushing with butter/olive oil mixture. One loaf has been saved to use in Panzanella mid week. The only different thing I will do next time to achieve a fuller loaf is to bake in a round casserole dish.