Rosemary Olive Oil Bread

If, in my future life, I ever open up a bakery I would like that bakery to smell like rosemary. Baking this filled my kitchen with lively flavors and a fresh aroma that could make anyone happy. It definitely filled my craving for a savory bread. Ever since the cheddar chive bread I made at Christmas, I've been anxious to use some more herbs. Sooooo when my sister-in-law posted a rosemary bread recipe to my facebook wall I couldn't resist. 

The best part is that this bread is HEALTHY. It's made with white whole wheat flour, which isn't as dense and bitter as plain whole wheat flour.

You will need to make an Italian seasoning by combining garlic powder, oregano, and basil. 

The yeast needs to be fed with some sugar. Sugar also increases the tenderness of the bread and helps brown the crust. But warning to all those with a sweet tooth: Don't add too much sugar because it can inhibit gluten development, which is necessary for the bread to have a nice rise. I know in a lot of baked goods I tend to increase the sugar amount but we're in a different world with this yeast/gluten stuff. Sometimes sciency and boring, but I'm convinced the best bakers have a good understanding of chemistry.

Combine salt, Italian seasoning, black pepper, and sugar.

Chop rosemary.

Mix seasoning mixture, rosemary, and olive oil in a large bowl.

Add the white whole wheat flour, bread flour, and knead on a floured surface for around 5 to 7 minutes until smooth. You can use bread flour to prevent sticking.

Place in a greased bowl, cover, and place in a draft-free area. Let rise for an hour and a half. 

Prepare the coating: whisk one egg and 1 T of water. Chop extra rosemary. 

Place on a floured baking pan, form into a loaf and coat with egg wash and rosemary.

Bake at 400 degree for 20-25 minutes or until hollow sounding when tapped.

Recipe

from http://www.ahintofhoney.com/2011/04/rosemary-olive-oil-bread.html

 1 cup warm water 

1 Tbsp. raw cane sugar

1 1/2 tsp. instant yeast

1 tsp. salt

2 Tbsp. fresh rosemary, chopped

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

1 1/2 cups white whole wheat flour

1/2 cup bread flour + extra for kneading

1 egg, whisked + 1 Tbsp. water, for egg wash

dried rosemary, for sprinkling

DIRECTIONS

Combine salt, sugar, Italian seasonings, and black pepper. 

Mix olive oil, chopped rosemary, and seasoning mixture in a large bowl. 

Add white whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5-7 minutes, adding more flour as necessary to prevent sticking, until smooth.

 Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 1/2 hour.

 Punch down the dough and form it into a round loaf. Place on a floured baking pan.

Meanwhile, preheat oven to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

Bake at 400 degrees for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.