Eat * Bake

Rosemary Olive Oil Bread

I was sold on this bread recipe the second I took a bite out of it. I just wish it didn't take so long to make, but I guess the good stuff never comes easily. Putting the time factor aside, I do highly recommend you give this one a try, considering the fact that it is somewhat healthier than the choices you have in the supermarket. I swear it is worth the effort! Really!

Ingredients:

1 cup warm water
1 tbsp brown sugar
2 tsp active dry yeast
1 tsp salt
2 tbsp fresh rosemary (chopped)
Pinch of ground garlic
Pinch of dried oregano
Pinch of dried basil
1/4 tsp black pepper
2 tbsp extra virgin olive oil
1 1/2 white whole wheat flour

1. In a large bowl, combine warm water, sugar and yeast. Let sit for 10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil and whole wheat flour. Add the bread flour and stir until 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 dough in a lightly greased bowl; cover and let rise until doubled in size for about 1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a parchment paper; cover and let rise again for a further 45 minutes.
5. Meanwhile preheat the oven to 200 C and pizza stone if you have one. Pizza stone is a great way to get that rustic taste and acts as if you baked it in a wood fire oven. I don't have one but it still turned out great!
6. Once the dough has risen, place it in the oven and bake for 35 to 45 minutes or until the top is golden brown and sounds hollow when tapped. Now tap yourself on the back, make a cup of tea and enjoy a warm slice of freshly baked bread!