Thursday, September 29, 2011
rosemary bread party!
Ahhhh...if I were magic I would make everything smell like fresh rosemary! Well, that or chocolate cake. But today we are talking homemade ROSEMARY bread. If you've been to Macaroni Grill you know all about this delight! I love dried herbs & use LOTS of dried rosemary but for this recipe you must buy fresh, you'll thank me later!
Yield: 2 small loaves
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups all purpose flour
1 teaspoon salt
2 tablespoons fresh, finely chopped rosemary (2-3 stalks)
2 tablespoons olive oil
1 tablespoon butter (optional)
Kosher salt (optional)
1. In a large mixing bowl combine yeast, sugar & water; set aside for 5 minutes. Using a wooden spoon stir in olive oil, salt and 2 cups flour. Mix in 1 tablespoon of the chopped rosemary.
2. Knead by hand for about 5 minutes until smooth and elastic, adding more flour if necessary. Place in a lightly greased bowl, turning once to grease all surfaces of the dough. Cover; let rise in a warm place until double in size, about 1 hour.
3. Punch dough down and divide dough in half. Let dough rest for 5 minutes. Spray baking sheet with cooking spray. Shape into 2 small loaves. Sprinkle remaining tablespoon of rosemary over the loaves & lightly press it into the dough. Cover, let rise in a warm place until nearly double (35-45 minutes). Preheat oven to 375 degrees.
4. Bake for 15 to 20 minutes or until light browned. Immediately remove from baking sheets to wire rack & brush with butter & sprinkle with kosher salt.