Rosemary bread

Name: Rosemary bread
Ingredients: 500 g white wheat flour; 25 g fresh yeast; 1/2 teaspoon sugar; 300 ml lukewarm water; 1 teaspoon salt; 2 teaspoons rosemary; 5-6 teaspoons olive oil

Pasta/Pizza - Rosemary bread by Tania L. - Recipia

Homemade rosemary bread bakes at 150°C, with a golden crust and a soft crumb lightly scented with rosemary. White flour and yeast come together in a dough that rises before baking; the slices go well with soup or cheese. I cut mine thick and eat it while it’s still slightly warm. Prep: 20 minutes. Cook: 50 minutes. Rest: 75 minutes. Total time: 145 minutes. Servings: 10. About 210 kcal and 6 g protein per serving.

Ingredients

500 g white wheat flour
25 g fresh yeast
1/2 teaspoon sugar
300 ml lukewarm water
1 teaspoon salt
2 teaspoons rosemary
5-6 teaspoons olive oil

Preparation

1. Rub the yeast and sugar together in a bowl until the yeast turns liquid. Pour in 100 ml of lukewarm water and leave it for 15 minutes, until it starts to foam. 2. Sift the flour into a bowl and sprinkle over the salt. Make a well in the middle, pour in the yeast mixture and the other 200 ml of lukewarm water, then sprinkle over the rosemary. 3. Mix until the flour is incorporated. Knead the dough with 3-4 teaspoons of olive oil until smooth. 4. Sprinkle a little flour over the dough, cover the bowl with a tea towel and leave it to rise for about 60 minutes, until doubled in size. 5. Shape the dough to fit the pan. Grease the pan with 1 teaspoon of olive oil, place the dough in it and brush the surface with another 1 teaspoon of oil. 6. Bake the bread at 150°C for about 50 minutes, until golden.

Notes

The width of the pan changes the height of the bread: the pan I baked it in was too wide, so it came out flat; next time I’ll choose a narrow one. Before baking, I brushed it with a little olive oil, and I prefer thick slices. In a cool kitchen, the dough may take over an hour to rise, so watch its size, not the clock. Fresh yeast should turn liquid when rubbed with the sugar; if any lumps remain, stir again before adding the flour. You can also use fresh rosemary, 1 tablespoon finely chopped instead of the 2 teaspoons. Keep the bread wrapped at room temperature, and the slices can be frozen. It goes well with vegetable soup, much like everyday white bread. It’s easy to cut the kneading short; keep going until there are no dry patches in the dough.