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.
(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
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
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.