Several years ago when we were living in Memphis a friend gave me her recipe for Rosemary Bread. Initially I was hesitant to make it because I had always assumed making bread was tough. What I found was this recipe was simple! In my opinion it is only a little more effort then picking up bread from the store and nothing beats fresh bread right out of the oven. This bread is the perfect addition to impress dinner guest or to enjoy on a week night with your family!
Here is how it goes…
2 Tablespoons Fresh Rosemary
1 Teaspoon Salt
2 1/2 Cups Bread Flour
1 Packet Instant Yeast
1 Cup Warm Water
2 Tablespoons Butter
I like to use a stand mixer with the bread hook attachment to make this bread. I have made it by hand before in a bowl, but I find it is less mess and easier to use the mixer. Just be sure to make sure you do not over knead it in the mixer.
Step 1: Combine warm water and yeast in the mixer and allow it to stand for 5 minutes.
Allow the mixture to combine until the dough begins to form a ball.
From time to time I will add a few extra tablespoons for flour when the dough is too sticky. I had to do that this time.
Step 3: Add fresh rosemary.
Only mix for a minute or so. You do not want to over mix.
Step 4: Place in a olive oil lined bowl and cover with a towel. Allow dough to rise in a warm place for a hour. Dough should double in size.
Step 5: After bread has risen for an hour, place it on an non greased backing sheet lined with yellow corn meal. I found the corn meal gives a crispiness to the crust. Brush the top of the bread with melted butter.
Step 6: Bake in a 375 degree over for 20 minutes
Step 7: Remove bread and brush with olive oil and return to the top rack of the over for 5 minutes. This give the crust a golden color.
Slice and enjoy!!! I have served this both with butter and olive oil. Chose whichever you prefer!