Rosemary Bread Recipe

There is something special about the combination of rosemary and bread. Rosemary is one of the primary spices when making turkey stuffing. We have a small rosemary bush growing in our back yard, and use it's needles to make this bread.

Ingredients

2 cups	wheat
3 cups	white flour
2 cups	water
1 tablespoon	yeast
1 tablespoon	sugar
2 tablespoon	salt
2 tablespoon	olive oil
1 tablespoon	chopped fresh rosemary

Directions

Mix yeast and sugar with water in a bowl and let sit for 10 minutes, to activate the yeast.

Add flour, salt, rosemary, and olive oil, and kneed for 10 minutes in a bosch mixer.

Heat oven to 375°F.

Cover the bowl and let it raise for 1 hour until the mixture doubles in size.

Separate into 4 equal balls,place on a baking sheet sprinkled with corn meal, and cover with a damp cloth.

When the balls have risen for 30 minutes to an hour, score them with a knife on top, baste with melted butter, and sprinkle with sea salt.

Cook for 30 minutes

Serve with oil and vinegar dipping sauce

Note that you can prepare the dough the night before, and leave it in the fridge over night. This creates longer gluten strains, and makes it more chewy.

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