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Friday, July 17, 2015

Chew on This | Rosemary Bread


All family members are home and accounted for. The Husband is back from a business trip. The Sprite is home from camp. 

All is right with our world.

My instincts tell me to make things comfortable and inviting when my people come home. Baking or cooking up something delicious is just one way I share my delight in having my loves back under one roof. Today a fresh loaf of delectable rosemary bread (along with some homemade chili and brownies) seemed like the perfect way to welcome everyone home.

Soft and tasty. Fragrant and delicious. This Rosemary Bread is a good reason to come home!


Here's the recipe:

Rosemary Bread
(recipe via food.com)

1 C warm water
1 T sugar
1 T yeast
2 - 2 1/2 C flour
1 t salt
2 T fresh rosemary, chopped
2 T butter

1 T butter (melted), extra salt and rosemary to top the bread before baking

In the bowl of a stand mixer (or a large mixing bowl), add water, sugar, and yeast. Stir to incorporate and then let the mixture sit until bubbly, approximately 10 minutes.

Next, add in your flour, salt, rosemary, and butter. Mix to combine all ingredients and then knead the dough (by hand or by using the paddle attachment) for 7-10 minutes, until smooth and elastic - adding more flour if necessary.

Put the dough into a well oiled bowl. Cover the bowl with a towel and allow the dough to rise in a warm place for an hour.

Punch the dough down and let the dough rest for 5 minutes. Shape your dough into a round and place on the baking sheet. Brush the dough with 1 T of melted butter. Sprinkle some extra salt and fresh rosemary onto the top of the loaf and allow the loaf to rise again until doubled, about 45 minutes. 

Preheat your oven to 375℉. Place the loaf into the oven and baking for 35-45 minutes, or until lightly browned. Remove from the oven and allow to cool a bit before tearing in. Enjoy!

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