Rosemary Olive Oil Bread
Not all breads are created equal. Some take extreme amounts of time and work, and some require minimal effort for the most incredible flavor. This Rosemary Olive Oil Bread falls under the second option.
- 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.
- 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
- Cleaned out the freezer. How old was that pizza?
- Folded the fitted sheet like a master
- BAKED HOMEMADE ROSEMARY OLIVE OIL BREAD!
How Do You Make Rosemary Bread from Scratch?
Rosemary Olive Oil Bread Tips
- 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.
More Homemade Bread Recipes
- Crock Pot Bread
- Whole Wheat English Muffin Bread
- Whole Wheat Irish Soda Bread
- Caramelized Onion and Olive Focaccia
- Cranberry Orange Cinnamon Swirl Bread
- Cinnamon Swirl Bread with Hazelnuts
- Magic Multigrain Whole Wheat Sandwich 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.
- *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.
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