Rosemary Bread

Rosemary Bread

1 cup warm water, 105-115 degrees

1 tablespoon sugar

1 tablespoon yeast

1 teaspoon Kosher salt

2 tablespoons olive oil

2 1/4 to 2 1/2 cups flour

1/4 teaspoon garlic powder

1/4 teaspoons oregano

2 tablespoons fresh Rosemary

Mix water, sugar and yeast together--let sit for about 10 minutes or until bubbly. In the bowl of a stand mixer add  2 1/4 cups flour, salt, garlic powder, oregano and rosemary. Using a dough hook mix together. Slowly add the yeast mixture and olive oil. Mix together until well mixed adding the additional 1/4 cup flour only if needed. Dough should be moist and sticky.

Put a little olive oil in a bowl and add dough, Cover with plastic wrap and let rise for about 45 minutes or until double in bulk. Punch dough down and divide into two balls of dough. Place on an oiled stone. sprinkle loaves with kosher salt. cover and let rise again until double. Bake in a 375 degree oven for about 15-20 minutes.

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