Rosemary Olive Oil Bread
Dust bunnies are wary, clutter quivers beneath the bed, and even our “No Guest Viewing Allowed” junk closet has sweaty palms, er, doors. The Inner Domestic Diva has been unleashed, and disorder does not stand a chance.
In the span of 12 hours, I:
- 1. Reorganized our spice cabinet.
- Previous status: 45+ spices placed illogically above my 5’4’’ line of sight, requiring me to employ 1) A step stool and 2) X-Ray vision to locate anything I needed. My BROWN BETTY was a near casualty (cinnamon and cumin look dangerously similar when you can’t see the label), and I now own 3 separate containers of oregano, because I repeatedly could not locate it and kept purchasing more.
- Two sleek new racks guarantee my spice-infused baked goods like this(or even worse, these) won’t emerge from the oven tasting like curry.
- 2. Switched out my summer and winter clothes.
- My obligatory closet change is perhaps my most dreaded (and postponed) seasonal task. After freezing my pointy little elbows off in a lightweight baby blue cardigan during last week’s cold front, I knew I needed to free the flannel from its plastic storage bin.
- With burst of organizational fervor, a solid run on the “Call Me, Maybe” Pandora station, and a can of Diet Coke, I powered through my herculean task. The take-aways:
- I need to own fewer clothes
- Our future home will include cavernous, his/hers walk-in closets
- 3. Cleaned out the freezer. How old was that pizza?
- 4. Folded the fitted sheet like a master
- 5. BAKED HOMEMADE ROSEMARY OLIVE OIL BREAD
While you may need an Inner Domestic Diva to accomplish items 1-4, the only requirements to achieve #5 are yeast and a positive attitude.
And really, you can probably succeed with just the yeast.
|Two tiny teaspoons of ordinary yeast + warm water magically leads to fluffy ROSEMARY OLIVE OIL BREAD|
Homemade bread is too tasty and too easy (yes, easy!) to be left only to the pros. Even on your least successful day, you will surprise yourself with just how delightful a loaf you can make. Chances are, the bread that you bake at home—even “bad” bread—will blow the crust off anything commercially produced.
|One lovely loaf and I bet your ROSEMARY OLIVE OIL BREAD will be even prettier!|
Additionally, there is a tingling, earthy satisfaction in knowing that you created the bread on your table from scratch. I find this glow of contentment more deeply connected with baking bread than with any of my other homemade dishes, and given how much I love to cook, that is no small statement!
This whole wheatROSEMARY OLIVE OIL BREAD recipe is a wonderful, whether you are a bread novice or a bread authority. It is simple to make and tastes outstanding. Rosemary, my favorite herb, leads the flavor, then is rounded out with a touch of garlic and olive oil. Confession: I aspire to grow an enormous planter of rosemary so that I can bury my face in it, then cook with it, at will. I’ll start with this ROSEMARY OLIVE OIL BREAD recipe.
|Rosemary puts pizzaz in this ROSEMARY OLIVE OIL BREAD|
This whole wheat ROSEMARY OLIVE OIL BREAD tastes phenomenal on its own, and perhaps even better when dunked in a plate of olive oil that’s topped with parmesan and black pepper or a dish of my creamy basil pesto (really, what wouldn’t?).
Connect with your Inner Domestic Diva—or don’t. Either way, I imagine your scratch-made ROSEMARY OLIVE OIL BREAD will be worthy of any 5-star Italian eatery.
Rosemary Olive Oil Bread
|Cut yourself an extra large slice of this ROSEMARY OLIVE OIL BREAD. Did you hear? It’s homemade!|
The time-factor deters many from attempting homemade bread. Don’t be fooled! The rising of bread is the only truly time-intensive step, and it can be easily kneaded into a rhythm that fits your day. Assemble the dough in the morning, then let it rise in the refrigerator all day. Set it out for its second rising about 2 hours before dinner and voila! Homemade bread to accompany your meal. Alternatively, you can let the dough rise once, wrap it tightly in plastic, then freeze it for up to a month. Simply let it thaw in the refrigerator overnight or at room temperature for several hours, then bake.
I love to bake my loaves on a preheated pizza stone, but any greased cookie sheet will do the job just fine. (Check out my homemade pizza dough post for even more stone uses and a great dough recipe!)
Rosemary Olive Oil Bread
100% whole wheat Rosemary Olive Oil bread recipe. Step by steps to make easy bread at home. Tips for using vital wheat gluten to make 100% whole wheat bread.
Yield: 1 round loaf
- 1 c. warm water (100-110 F – I recommend taking the temp if you can!)
- 1 T. granulated sugar
- 2 tsp. active dry yeast
- 2 T. olive oil
- 2 c. white whole wheat flour, plus extra for kneading
- 2 T. vital wheat gluten
- 2 T. fresh rosemary, chopped (or 2 tsp. dried)
- 1 tsp. kosher salt
- 1/4 tsp. garlic powder
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 1/4 tsp. freshly ground black pepper
- 1 egg, lightly beaten + 1 Tbsp. water, for egg wash
- dried rosemary, for sprinkling
*Ingredient note: Vital gluten can be added to yeast breads that are made with 100% whole-wheat flour to help them rise effectively. Gluten is responsible for the stretchiness of dough and for the shapes that baked goods hold. Since whole-wheat flour is heavier than its white counterparts, the vital gluten gives it an extra boost to create a light and fluffy loaf.
Look for vital gluten in the baking aisle of larger grocery stores or any specialty food store or you can find it online here. You may also omit the vital gluten from the recipe entirely, but replace a 1/2 c. of the whole-wheat white flour with all-purpose (or bread) flour to ensure your loaf has a nice texture.
- In a large bowl (or a standing mixer fitted with a dough hook or the bowl of a food processor), combine the warm water, sugar and yeast. Let sit 10 minutes to proof. Stir in olive oil.
- In a separate bowl, sift together the whole-wheat white flour and vital gluten. Stir in rosemary, salt, garlic, oregano, basil, and pepper.
- Add dry ingredients gradually to the bowl with yeast and stir (or process) until the dough forms a ball. Knead on a lightly floured surface (or process) for about 5 minutes until smooth, adding more flour as necessary to prevent sticking. Dough may be slightly tacky but should not be very sticky.
- Place the dough in a lightly greased bowl, cover and let rise in a draft-free place until doubled in size, about 1 hour. (An unheated oven is a great place for this—just don’t forget about the dough and preheat your oven by mistake! Not that I’ve done this…)
- Once risen, punch down the dough and reform it into a round loaf. Place it on a cornmeal or flour-dusted sheet of wax or parchment paper, cover, and let rise until doubled in size, about 45 minutes.
- Meanwhile, preheat oven (and pizza stone if using) to 400°F. Once the dough has risen, gently brush the top with egg wash and sprinkle with additional dried rosemary. Using a table knife, cut an “X” in the top of the loaf, about 1/4 in. deep to allow steam to escape during baking.
- Bake dough on preheated stone (or a lightly greased cookie sheet) for 20-25 minutes until internal temperature reaches 190 degrees. (If not using a thermometer, look for the top to be golden brown and bread to sound hollow when tapped.)
- Let cool to (almost) room temperature (if you can stand it), then slice and serve warm.