03 May 2012

Rosemary Olive Oil Bread

May?  Already?  I love May because that means the outdoor farmer's markets begin!  I plan on hitting up the Green City Market this weekend, weather-permitting of course!  Lately, we've had crazy weather here in Chicago... 82 degrees, yet stormy.  How does that happen?  If it storms, I can at least spend another afternoon making this delicious rosemary olive oil bread.  My favorite part?  The rosemary aroma that instantly infused our place! 



Rosemary Olive Oil Bread
(From A Hint of Honey via All Recipes)
Yield: 1 loaf


1 C. Warm Water (100-110F) - Very Important!
1 Tbsp. Organic Cane Sugar
2 tsp. Active Dry Yeast
1 tsp. Salt
2 Tbsp. Fresh Rosemary, chopped
1/4 tsp. Italian Seasoning (or a 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 C. Whole Wheat Flour
1/2 C. Bread Flour + extra for kneading
1 Egg, whisked + 1 Tbsp. Water for egg wash
Dried Rosemary, for sprinkling

In a large bowl, combine the warm water, sugar and yeast. Let that sit for 10 minutes to proof. Next, stir in the salt, rosemary, seasoning, olive oil and whole wheat flour. Add the bread flour and stir until the dough forms a ball. On a floured surface, knead the dough for about 5 minutes (I literally set a timer because this was my first time making bread like this), adding more flour as necessary to prevent sticking. Knead until smooth.

Place the dough in a lightly greased bowl and cover it with a tea towel. Let it rise until it doubles in size (mine took about 1 hour). After it has doubled in size, punch down the dough and form it into a round loaf. Place it on cornmeal dusted parchment paper; cover it again with the tea towel and let it rise until doubled in size (this took an additional 45 minutes or so).

Meanwhile, you will want to preheat the oven (along with your pizza stone) to 400F degrees. Once the dough has risen, GENTLY brush the top with the egg wash and sprinkle with dried rosemary. Carefully transfer the loaf on the parchment paper from your counter to your preheated pizza stone. Bake for 20-25 minutes or until the top is golden brown and it sounds hollow when tapped.

4 comments:

  1. Yum!! This looks amazing- what a pretty hostess gift this would make tied up with a bottle I olive oil! I made your chocolate peanut butter frozen banana bites and hubs and I are obsessed- they are soo good

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  2. Oh that is such a great idea for a hostess gift - I didn't even think about it.

    Glad you and your hubby are enjoying those banana bites as much as we do. Careful - they are addicting!!

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  3. I am making those for this weekend at the lake!!! Yummm!!! (banana bites and maybe the bread too!)

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  4. this looks delicious! i'll have to try it :)

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