Monday, January 19, 2009

Rosemary Bread

  • 1 cup warm water
  • 1 1/2 teaspoons white sugar
  • 1 1/2 teaspoons active dry yeast
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 2 1/2 cups bread flour
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh rosemary, minced
Mix water, sugar, and yeast and proof for 10 min. Then add the oil, salt, and flour and mix. When flour is almost mixed in add the Italian seasoning, pepper and rosemary. Kneed for 5-7 min. if using a mixer like a Kitchen Aid or longer if you are kneading by hand. Let rise an hour or so in an oiled, covered bowl in a warm place. Punch down, let rise another hour. Bake at 375 for 30 min.

1 comment:

Bran said...

This bread makes me very, very happy. Yay for having macaroni grill right in the comfort of my dining room!