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| Rosemary Bread |
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| 1 Tbs |
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white sugar |
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| 1 cup |
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warm water |
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| 1 |
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package active dry yeast |
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| 1 tsp |
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salt |
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| 2 Tbs |
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butter, softened |
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| 2 Tbs |
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rosemary |
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| 1 tsp |
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Italian seasoning |
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| 3 cups |
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bread flour |
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| 1 Tbs |
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olive oil |
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| 1 |
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egg, beaten (optional) |
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| 1 |
In a medium bowl, dissolve the sugar in warm water and mix in the yeast. When yeast is bubbly, mix in the salt, butter, 1 tablespoon of the rosemary, and the Italian seasoning. Mix in only 2 cups of the flour. Then gradually add the remaining flour to form a workable dough. Knead 10 to 12 minutes. |
| 2 |
Coat the inside of a large plastic bowl with the olive oil. Place dough in bowl, cover loosely, and allow to rise 1 hour in a warm area. |
| 3 |
Punch down dough, and divide it in half. Line a baking sheet with parchment paper, and lightly grease the paper. Shape dough into 2 round loaves, placing them on the baking sheet. Sprinkle with the remaining rosemary. Cover with kitchen towel, and allow to rise 1 hour, it will double in size. |
| 4 |
Preheat oven to 375° F (190° C). |
| 5 |
Brush the loaves with the beaten egg. Bake 15 to 20 minutes or until golden brown in color. |
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