Rosemary Olive Oil Bread by A Hint of Honey
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| A Hint of Honey picture |
I found this recipe on Pinterest last year. I am not a huge fan of Rosemary flavor, I think it can be a bit overwhelming. I just had to try it, it looked too good. I am glad I did. In fact, I just made another loaf of it tonight. Although, I suppose it would be, another "round" of it tonight.
I don't own a proper loaf pan. So most of my breads are shaped, then baked. I was so pleased that I only had to roll this into a ball and lay on parchment paper, in order to bake it.
I did make a change. I have a trace allergy to wheat, so I substituted Spelt flour for the wheat flour. Usually, spelt flour does not bother me like pure wheat flour does. For some reason, this spelt flour did cause me to have some issues. In the spelt flour's defense, I was already sick with bronchitis, so my immune system was not up to par. Otherwise, I don't think I would have had any problems. That is not the recipe's fault, just letting you know, you can substitute spelt flour for the wheat flour. I also used the entire packet, of yeast, instead of measuring it. My bread was light and oh so good.
This bread, made my house smell SO good! It was wonderful. I made it in the fall, which made walking into my house, like walking into a cashmere sweater. Warm, inviting, and oh so comforting. This bread is NOT overwhelming. The taste is earthy, with just the right amount of seasoning. You must try this bread with your next meal.
Pinterest Pin Test Rating: Pintastic!!!
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My first attempt at the bread
Rosemary Olive Oil Bread
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 ground 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, about1 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.
(Adapted from Laura A. and All Recipes)
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 ground 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, about1 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.
(Adapted from Laura A. and All Recipes)
Below is a picture of how my first loaf turned out.
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