Homemade Rosemary and Olive Oil Bread
User Reviews
0.0
0 reviews
Unrated
Homemade Rosemary and Olive Oil Bread
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 1 C warm water 100-110 F
- 1 Tbsp Sugar in the Raw
- 2 tsp active dry yeast
- 1 tsp kosher salt
- 2 Tbsp fresh Rosemary chopped (or 2 tsp dried)
- dash of garlic powder
- Dash of Dried Oregano
- Dash of Dried Basil
- dash of black pepper
- 2 Tbsp extra virgin olive oil
- 1 ½ C whole wheat flour
- ½ C Bread Flour + extra for kneading
- 1 egg whisked + 1 Tbsp Water, for egg wash
- Dried Rosemary and Kosher Salt for sprinkling
Add to Shopping List
Instructions
- In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
- Combine the salt, rosemary, garlic, oregano, basil, pepper and whole wheat flour in a bowl, then add to the yeast mixture slowly. Pour in the olive oil as you are stirring, then slowly 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.
- Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.
- Punch down the dough and form it into a round loaf. Place it on a cornmeal parchment paper or thin cutting board; cover; and let rise until doubled in size, about 45 minutes.
- Meanwhile, preheat oven with a pizza stone to 400 degrees. Once the dough has risen, gently brush the top with egg wash and sprinkle with the dried rosemary and kosher salt.
- Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds solid but hollow when tapped.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
