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Rosemary Bread
Created by Phelan,
Ingredients
At a glance
- 1 Tbs white sugar
- 1 cup warm water
- 1 package active dry yeast
- 1 tsp salt
- 2 Tbs butter, softened
- 2 Tbs rosemary
- 1 tsp Italian seasoning
- 3 cups bread flour
- 1 Tbs olive oil
- 1 egg, beaten (optional)
Methods/steps
- In a medium bowl, dissolve the sugar in warm water and mix in the yeast. When yeast is bubbly, mix in the salt, butter, 1 tablespoon of the rosemary, and the Italian seasoning. Mix in only 2 cups of the flour. Then gradually add the remaining flour to form a workable dough. Knead 10 to 12 minutes.
- Coat the inside of a large plastic bowl with the olive oil. Place dough in bowl, cover loosely, and allow to rise 1 hour in a warm area.
- Punch down dough, and divide it in half. Line a baking sheet with parchment paper, and lightly grease the paper. Shape dough into 2 round loaves, placing them on the baking sheet. Sprinkle with the remaining rosemary. Cover with kitchen towel, and allow to rise 1 hour, it will double in size.
- Preheat oven to 375° F (190° C).
- Brush the loaves with the beaten egg. Bake 15 to 20 minutes or until golden brown in color.
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