RCI-BR.001.0028.001
Rosemary Bread
Rosemary Bread from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- active dry yeast1 tablespoon
- lukewarm water (105-115 degrees)1 cup
- sugar1 tablespoon
- unbleached all-purpose flour2 1/2 cups
- salt1 teaspoon
- olive oil1 tablespoon
- fresh rosemary2 tablespoonschopped
- butter2 tablespoons
Method
1
Place yeast, sugar and water in large bowl and allow to become bubbly.
2
Mix in 2 cups of flour in yeast mixture with salt and 1 tablespoon of the rosemary. Remove to breadboard and knead for 10 minutes. Add the rest of the flour as necessary until dough ball is smooth and elastic.
3
Oil a bowl with olive oil and place dough in it covering with a towel.
4
Let dough rise in a warm place for 1 hour until doubled.
5
Punch down dough and divide in half. Let dough rest for 5-10 minutes.
6
Melt butter and brush over tops of loaves. Sprinkle remaining rosemary over loaves and gently press into surface. Sprinkle lightly with salt.
7
Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small oval loaves.
8
Place in preheated 400 degree oven for approximately 13-15 minutes until golden brown.