Rosemary Bread
Rosemary Bread is a quick two-loaf yeast dough with a buttery, herb-crusted top. Only 1 tablespoon of rosemary goes into the dough, so the rest stays on the surface, where it is pressed into melted butter and a pinch of salt and browns in the oven. The small ovals bake in about a quarter of an hour, and they freeze and reheat well, which makes a batch easy to keep on hand.
Instructions
Stir the yeast and sugar into the lukewarm water in a large bowl. Leave it until the surface turns bubbly.
Mix 2 cups of the flour into the yeast mixture along with the salt and 1 tablespoon of the rosemary. Turn the dough onto a board and knead for 10 minutes, adding the remaining flour as needed until the ball is smooth and elastic.
Rub a bowl with the olive oil, put the dough inside and cover it with a towel. Let it rise in a warm place for 1 hour, until doubled in size.
Punch the dough down and divide it in half. Let the pieces rest for 5 to 10 minutes.
Melt the butter. Spray a baking pan or cookie sheet with cooking spray and shape the dough into 2 small oval loaves on it.
Brush the tops with the melted butter, scatter the remaining rosemary over them and press it gently into the surface. Sprinkle lightly with salt.
Bake in a preheated 400°F oven for about 13 to 15 minutes, until golden brown. To keep baked loaves, freeze them, then take them out 1 hour before serving and reheat in a 350°F oven for 5 minutes.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
