I fell in love with Rosemary Bread several years ago. (I think I first had it at Macaroni Grill.) Actually, for a while, I became obsessed with making bread. I would make focaccia, sourdough bread, and lots of quick bread like biscuits. I must say, though, that I am not a baker. There is not a precise bone in my body. My youngest daughter, on the other hand, is a baker by trade. Or rather a pastry chef that also makes the best bread you will ever put in your mouth. I’m sure that she cringes every time she sees me bake anything because of my lack of precision. I just don’t have the patience for it. So I have to tell you that you can totally make this bread with only the smallest amount of precision required. It’s that easy.
Rosemary Bread
AuthorloulousucreIn a small glass bowl mix together the yeast and sugar. Add the water and stir with a wooden spoon. (Do not use metal as it reacts to the yeast.) Allow the mixture to rest 10 minutes. I
In a medium bowl, add the 2 cups flour, salt, 1 tablespoon of the chopped rosemary, and 1 tablespoon of the melted butter. Stir to combine. Add the yeast mixture and combine. You will get a slightly sticky dough that is not quite forming a ball once combined.
Place the dough on a lightly floured surface and knead for 5-10 minutes. The dough will be firm and not sticky. Place the dough in an oiled bowl and allow to rise in a warm place for approximately 1 hour.
Tip: If your kitchen is not so warm, preheat your oven to 170 ℉. Once the oven is heated, turn the oven off and place the bowl with the dough in it. Place a wooden spoon in the door of the oven to keep it from sealing completely. Allow the dough to rise in the heated oven.
Once the dough has risen, punch it down. Place on an oiled pan or parchment covered pan and divide into 2 loaves. Press the remainder of chopped rosemary on the top of each loaf. Allow dough to rest 10-20 minutes. Preheat your oven to 375℉.
Bake the loaves for 10 minutes. After 10 minutes, brush each loaf with the remaining melted butter and sprinkle with coarse salt. Cook for 10-15 more minutes or until lightly browned.
Ingredients
Directions
In a small glass bowl mix together the yeast and sugar. Add the water and stir with a wooden spoon. (Do not use metal as it reacts to the yeast.) Allow the mixture to rest 10 minutes. I
In a medium bowl, add the 2 cups flour, salt, 1 tablespoon of the chopped rosemary, and 1 tablespoon of the melted butter. Stir to combine. Add the yeast mixture and combine. You will get a slightly sticky dough that is not quite forming a ball once combined.
Place the dough on a lightly floured surface and knead for 5-10 minutes. The dough will be firm and not sticky. Place the dough in an oiled bowl and allow to rise in a warm place for approximately 1 hour.
Tip: If your kitchen is not so warm, preheat your oven to 170 ℉. Once the oven is heated, turn the oven off and place the bowl with the dough in it. Place a wooden spoon in the door of the oven to keep it from sealing completely. Allow the dough to rise in the heated oven.
Once the dough has risen, punch it down. Place on an oiled pan or parchment covered pan and divide into 2 loaves. Press the remainder of chopped rosemary on the top of each loaf. Allow dough to rest 10-20 minutes. Preheat your oven to 375℉.
Bake the loaves for 10 minutes. After 10 minutes, brush each loaf with the remaining melted butter and sprinkle with coarse salt. Cook for 10-15 more minutes or until lightly browned.
Whenever I make this bread, I usually use a parchment lined baking sheet, but you can easily substitute a pan with a light coating of olive oil to prevent sticking. The important part of making this bread is making sure that bread is allowed to rest and to rise. Placing the dough in a bowl coated with a little olive oil in my oven that’s been heated to 170℉ is a trick that I often use to proof my dough. I turn the oven off once there desired heat has been achieved and vent the oven with a wooden spoon to not completely close the oven. You can also use the proofing setting on your oven if you are lucky enough to have that setting.
(This post was first published on January 22, 2011. The photos and recipe have been updated.)
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