Rosemary Olive Oil Bread

I have a confession to make: I have absolutely no claim to my very favorite bread recipe in the whole wide world. It’s not a sacred family recipe passed from my grandmother to my mother to me. I didn’t learn it from a wizened old baker named Pierre who only gave me the recipe after I saved his bakery from a blazing fire. I didn’t slave away in my kitchen, testing and tweaking, pounding and punching, until I triumphantly emerged from a cloud of flour holding a perfect, crusty loaf.

Heck, I wasn’t even the one who found the recipe on Pinterest.

That distinction belongs to an ex-boyfriend of mine who made A Hint of Honey’s rosemary olive oil bread a staple of my senior year of college. Such a wonderful, carbo-loaded time, senior year. And now that it’s almost Thanksgiving and I’m craving all things fall more than ever, I thought it was time to bring the carbo-glory to grad school and fill my apartment with the delicious smell of rosemary and fresh-baked bread.

Rosemary Olive Oil Bread | emilywavering.com

Rosemary Olive Oil Bread | emilywavering.com

Rosemary Olive Oil Bread | emilywavering.com
(Don’t mind if I do!)

If you’ve never made your own bread before, please try it. It’s not nearly as hard as it seems – make it a Saturday afternoon project, and you’ll have a delicious loaf of bread for the next week (depending on your level of self-control!). Plus, there’s something about kneading and punching dough that’s wonderfully therapeutic :) Enjoy!

Rosemary Olive Oil Bread

Ingredients:
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
2 cups whole wheat flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

Directions:
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

(Adapted from Jessie of A Hint of Honey, who adapted the recipe from Laura A. and All Recipes)

About these ads

3 responses

  1. Sean Breslin

    Looks so tasty!

    Sean

    http://breslanta.com

    November 23, 2013 at 3:40 pm

  2. oh lord this looks delicious- i’m about to come over and nosh away while we go through even more ways that you *might* have learned about this bread besides the ex :) such a well-written piece :)

    November 25, 2013 at 11:55 am

  3. Pingback: Thanksgiving Sandwich | Emily Wavering

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 44 other followers