A while ago, my mom sent me a bread recipe in the mail. I've been meaning to try it, but finding the time to make bread isn't easy. It really cuts into my nap time. But today, I dragged my lazy butt off the couch and decided to give this Rosemary Bread a try. This recipe was given to her by a family friend, but I don't know where she got it, so I fear I can't give credit where it's due. But don't let that stop you from making it when you have the time to make bread. Homemade bread is something you just can't substitute, and this homemade bread has great rosemary flavor, airy texture, and a crisp, slightly chewy crust. It tastes great with a drizzle of olive oil, and, I imagine, with a smear of goat cheese.
Here's the recipe:
Rosemary Bread (It makes 2 loaves, but I halved the recipe. Don’t be stupid like me)
2 envelopes active dry yeast
2 cups warm water (not burn your skin hot but a little warmer than room temp)
1 tablespoon sugar
2 tablespoons chopped fresh rosemary
5 cups flour (I used bread flour)
1 tablespoon salt
Combine yeast, water, and sugar in a large bowl and stir. Let stand until foamy (about 10 minutes).
Add the chopped rosemary, 2 cups of flour and mix, and then add the salt and the remaining flour one cup at a time. You may not need all of the flour, so add it slowly. Turn dough onto a floured surface and knead to form a soft dough. Put dough in a large greased bowl, cover with a towel, and let rise until it triples in volume (1 ½ to 2 hours).
Shape dough into loaves (round or long) and let rise again for 40 minutes or until it doubles in size.
Preheat oven to 400 degrees F and bake for 25-30 minutes (recipe said 30-40 but mine was done after 25). The bread should be golden brown and should sound hollow when tapped.
If you can stand it, let it cool for about 10 minutes before slicing. I didn’t last that long.