Delicately crisp on the outside, pillowy soft on the inside. I am by no means an experienced bread maker, and I didn’t struggle at all with this venture. Even if you don’t have a bread machine, this recipe is for you. How do we feel about kneading? Are people accepting of it or seek recipes that do not require of it. Is it the only shoulder work out a homemaker needs? Does it make your hands strong as well? Lastly, use fresh herbs when possible!
ROSEMARY OLIVE OIL BREAD
Makes 1 loaf
1 tablespoon sugar
2 teaspoon active dry yeast
1 teaspoon salt
2 teaspoons rosemary
1/4 teaspoon oregano
1/4 teaspoon pepper
2 tablespoon olive oil
1 and 1/2 cups wheat flour
1/2 cup bread flour
1 egg
1/4 cup corn meal
In a large bowl, combine 1 cup warm water, sugar, and yeast. Let sit for 10 minutes. Stir in salt, rosemary, oregano, olive oil, and wheat flour. Add bread flour and mix 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 oiled bowl. Cover and let rise for 1 hour. Form dough into a round loaf. Place on a corn meal dusted surface. Cover and let rise for 45 minutes.
Meanwhile, preheat oven to 400 degrees and whisk together egg and 1 tablespoon water. Once the dough has risen, gently brush loaf with egg mixture and sprinkle with extra dried rosemary. Bake on pizza stone for 20-25 minutes, or until loaf is golden brown.
- 1 tablespoon sugar
- 2 teaspoon active dry yeast
- 1 teaspoon salt
- 2 teaspoons rosemary
- ¼ teaspoon oregano
- ¼ teaspoon pepper
- 2 tablespoon olive oil
- 1 and ½ cups wheat flour
- ½ cup bread flour
- 1 egg
- ¼ cup corn meal
- In a large bowl, combine 1 cup warm water, sugar, and yeast. Let sit for 10 minutes. Stir in salt, rosemary, oregano, olive oil, and wheat flour. Add bread flour and mix 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 oiled bowl. Cover and let rise for 1 hour. Form dough into a round loaf. Place on a corn meal dusted surface.
- Cover and let rise for 45 minutes.
- Meanwhile, preheat oven to 400 degrees and whisk together egg and 1 tablespoon water. Once the dough has risen, gently brush loaf with egg mixture and sprinkle with extra dried rosemary.
- Bake on pizza stone for 20-25 minutes, or until loaf is golden brown.
Adapted from A Hint of Honey.
