Tuesday, January 1, 2013

Rosemary Bread

What is it that makes rosemary and bread go together SO well? I can't believe how amazing this bread tastes. Everyone loved it!

If you have some rosemary hanging around that you snipped from the garden last summer, make a loaf of this...along with a pot of your favorite soup or chili. Your night will be warm, toasty, and tasty!

This is fine made with or without a food processor.

Rosemary Bread 
(copycat from Romano's Macaroni Grill)

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary
2 tablespoons butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups of flour.
Add one tablespoon of the fresh chopped rosemary.
Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
Add more flour if necessary.
Oil a bowl, put dough in it and cover with a towel.
Let dough rise in a warm place for one hour until doubled.
Punch down dough and divide in half.
Let dough rest about 5 minutes.
Spray baking pan or cookie sheet with cooking spray.
Shape the dough into 2 small rounded oval loaves.
Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375.
Bake for 15 to 20 minutes, until lightly browned.
Carefully remove from oven, brush with remaining butter (and salt if desired.).

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