Ingredients for Rosemary Bread
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How to Make Rosemary Bread
- Dissolve 1 teaspoon of active dry yeast in 1 cup of warm water (105-115°F). Let stand for 5 minutes until foamy.
- In a separate large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar.
- Add the yeast mixture to the dry ingredients.
- Mix with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Lightly grease two 8x4 inch loaf pans.
- Punch down the dough and divide it in half.
- Shape each half into a loaf and place it in a prepared loaf pan.
- Sprinkle generously with fresh rosemary sprigs (about 1 tablespoon chopped fresh rosemary).
- Let the loaves rise for another 30-45 minutes, or until almost doubled.
- Preheat oven to 375°F (190°C).
- Bake for 15-20 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Remove from oven and brush with 2 tablespoons of melted butter. Let cool completely before slicing and serving with garlic olive oil.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
10g
Fat
7g
Carbs
17g
