Ingredients for Rosemary Hearth Bread
- Dry Active Yeast
- Water
- 3 cups all-purpose flour
- Buttermilk
- Butter
- Sugar
- Baking Powder
- 1 teaspoon salt
- Fresh Rosemary
- 3 tablespoons olive oil
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How to Make Rosemary Hearth Bread
- Dissolve 2 ¼ teaspoons (1 packet) active dry yeast in 1 cup warm (105-115°F) water. Let stand for 5 minutes until foamy.
- In a large bowl, combine the yeast mixture with 1 ½ cups all-purpose flour, 1 teaspoon salt, 2 tablespoons olive oil, and 1 tablespoon honey. Stir until a shaggy dough forms.
- Gradually add the remaining 1 ½ cups of flour, mixing until a soft dough comes together.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add a little extra flour if the dough is too sticky.
- 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.
- Grease a baking sheet or a baking stone with olive oil.
- Gently shape the dough into a round loaf.
- Place the loaf on the prepared baking sheet.
- Cover loosely with plastic wrap and let rise for another 30 minutes.
- Preheat your oven to 350°F (175°C).
- Using a sharp knife or lame, score a ½-inch deep X shape into the top of the bread.
- Brush the top of the bread with 1 tablespoon of olive oil and sprinkle with 1 tablespoon of fresh rosemary (optional).
- Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool completely on a wire rack before slicing and serving. Enjoy warm with olive oil or your favorite dipping sauce!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
12g
Fat
13g
Carbs
9g
