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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Rosemary Bread Recipe

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This recipe for Rosemary Bread is from A Taste of Western Area Cookbook 2012-2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp dry yeast
1 Tbsp sugar
1 cup warm water
2 1/2 cups white flour (divided use)
1 Tbsp salt
2 Tbsps chopped Fresh Rosemary (divided)
1 Tbsp olive oil
non stick cooking spray
2 Tbsps melted butter
Directions:
Directions:
Place yeast, sugar and water in bowl. Allow to become bubbly. Mix 2 cups of flour and salt. Add 1 Tbsp Rosemary. Knead by hand or food processor for 30 seconds. Add more flour if necessary. On a bowl, put dough in and cover for 1 hour. Punch down dough and then divide. Let rest for 10 minutes. Spray baking pan or cookie sheet. Shape dough into 2 small rounded oval loaves. Melt butter, brush top of loaves. Sprinkle with remaining Rosemary and course salt. Let halves rise again until double in size (about 45 minutes.) Preheat oven to 450º and bake for 20 - 25 minutes.
Personal Notes:
Personal Notes:
A friend of mine gave me this recipe and it is dedicated to my Grandson - Gage. This is his favorite!

Jan Caldwell

 

 

 

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