Rosemary Bread | Spice of the Month - December 2014
About: Baking with rosemary is always a positive experience. Even if your dish doesn't turn out the way you had hoped, you still get to enjoy the piney aroma that fills your home. This is a hearty, flavorful bread that is sure to make your home smell delicious. It also serves as a great tool for mopping up left over spaghetti sauce. This recipe is written for making the bread by hand, but if you have a bread machine then by all means use it! Makes one loaf of bread.
Recipe Type: Side dish
- 1 cup hot water (between 95-115 degrees Fahrenheit)
- 3 tablespoons olive oil
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried whole rosemary
- 2 1/2 cups bread flour
- 1 1/2 teaspoons active dry yeast
- Mix together hot water, sugar and about 1 cup of the flour. Next gently mix in yeast, salt, pepper, olive oil, Italian seasoning, and rosemary. Allow the mixture to sit for about 10-15 minutes. At the end of that time, there should be plenty of little bubbles formed.
- Using a stand mixer with the dough hook attachment, gradually stir in the remaining flour. Depending on humidity, you may need to use a little more or a little less of the flour. The best way to determine if there is enough flour and if it has been kneaded enough is when the dough is the consistency of your ear lobe.
- Cover the bowl of dough with a damp cloth and place in a warm, dry place to rise for 45 minutes-1 hour. Dough should be doubled in size at the end of this time.
- Punch down dough and knead for a couple of minutes. Put dough into a greased loaf pan. Place again in warm, dry place to rise until the dough fills the pan.
- Bake in a preheated oven at 375 degrees for 25 minutes.
- Allow bread to cool before enjoying.