Tuesday, February 10, 2009

Rosemary Bread

Rosemary Bread
2 small loaves

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 tablespoon butter, melted
1 teaspoon salt
2 tablespoons fresh rosemary (or 2 teaspoons dried), divided

Place yeast, sugar and water in large bowl and allow mixture to become bubbly. Mix in butter, salt, and 2 cups of flour. Add half of the rosemary. Knead for about 10 minutes until smooth and elastic, adding more flour as needed. Oil a bowl, put dough in and cover to coat. Cover with a towel and let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes. Grease cookie sheet. Shape dough into 2 small rounded oval loaves. Sprinkle remaining rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 375°F. Bake for 15 to 20 minutes, until lightly browned. Serve with seasoned olive oil to dip bread in and enjoy!

My family ate every bite of this bread tonight - both loaves! It was definitely a hit. ;-)

1 comment:

Scott and Kerri said...

Ohhh that looks like the bread you get at Macarroni Grill !! I can't wait to try it. Thank you for posting.