Wednesday, March 5, 2014
Rosemary Olive Oil Bread
This loaf is so flavorful. The rosemary is prominent but not overwhelming. And while this bread is best enjoyed warm out of the oven, it can be frozen and reheated later. Also good with my Italian Olive Dipping Oil
What you Need:
1 cup warm water (100-110 F)
1 Tablespoon sugar
2 teaspoon. active dry yeast
1 teaspoon salt
2 Tablespoon fresh rosemary, chopped (or 2 tsp. dried)
1/4 teaspoon Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 teaspoon. freshly ground black pepper
2 Tablespoon. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour plus a little extra for kneading
1 egg, whisked plus 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling
How to Make it:
In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and 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.
Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.
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.
Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
Makes 1 round loaf. Enjoy!