Rosemary Olive Oil Bread
- 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
Rosemary Olive Oil Bread
- 1 cup warm water — (100-110 F – I recommend taking the temp if you can!)
- 1 tablespoon granulated sugar
- 2 teaspoon active dry yeast
- 2 tablespoons olive oil
- 2 cups white whole wheat flour — plus extra for kneading
- 2 tablespoons vital wheat gluten
- 2 tablespoons fresh rosemary — chopped (or 2 teaspoons dried)
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon freshly ground black pepper
- 1 egg — lightly beaten with 1 tablespoon water, for egg wash
- Dried rosemary — for sprinkling
- 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.
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