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Rosemary Bread Recipe

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This recipe for Rosemary Bread, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Monica Horn
Added: Saturday, September 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon white sugar
1 cup warm water
1 package active dry yeast
1 teaspoon salt
2 tablespoons butter, softened
1 tablespoons rosemary
1 tablespoon Italian seasoning (oregano can be added as well or even replace this seasoning)
3 cups bread flour
1 tablespoon olive oil (any oil will do)
1 egg (for the top of bread)

Directions:
Directions:
1. Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter and seasonings. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
2. Coat the inside of a large bowl with olive oil. Place dough in an oiled bowl, cover with kitchen towel, and allow to rise 1 hour in a warm location (top of stove is good).
3. Punch down dough, and divide in half. Line a greased baking sheet or parchment paper (lightly grease paper). Shape dough into 2 round loaves, and place on the baking sheet. Cover with towel, and allow to rise 1 hour, or until doubled in size.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Brush loaves lightly with a beaten egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Personal Notes:
Personal Notes:
This is a very easy recipe and not at all difficult to make. I use more herbs than is called for but use them to your own personal taste.

Serve with any Italian meal.
Because there are no preservatives this will get stale quickly. Slice and cube any left over bread. Place cubes in bowl and toss with olive oil. Place on cookie sheet and bake in 350 deg. oven until toasted. Makes a great snack or croutons for a salad.

 

 

 

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