Rosemary Olive Oil Bread
Source: a hint of honey
INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each grd garlic, dried oregano,
and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling
DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10
minutes to proof.
2. 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.
3. Place the dough in a lightly greased bowl; cover; and let rise until
doubled in size, about 1 hour.
4. 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.
5. 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.
6. Bake on preheated stone for 20-25 minutes until the top is golden brown
and sounds hollow when tapped.
Makes 1 round loaf
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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