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Rosemary Olive Oil Bread Recipe

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This recipe for Rosemary Olive Oil Bread, by , is from Cunningham Family Recipes, 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!

Contributor:  
Contributor:  
Donna Cunningham

Category:
Category:

Ingredients:  
Ingredients:  
1 cup warm water (100-110F)
1 Tbs sugar
2 tsp active dry yeast
1 tsp salt
2 Tbs fresh chopped rosemary
1/4 tsp Italian seasoning
1 1/2 white whole wheat flour
1/2 cup all purpose flour
1 egg plus 1 Tbs water (for egg wash)

Directions:
Directions:
Heat pizza stone at 400F when bread is ready.

In large bowl combine warm water, sugar and yeast.
Let sit for 10 minutes.
Stir in salt, rosemary and seasonings, olive oil and whole wheat flour.
Add all purpose flour and stir until dough forms a ball.
Knead on lightly floured surface for 5 minutes.
Place dough in an oiled bowl and cover with plastic wrap for one hour.
Punch down and firm into a round loaf and place on a piece of parchment paper and cover with a tea towel for 45 minutes.
Brush with egg wash and sprinkle with rosemary.

Bake on stone for 20-25 minutes until browned and sounds hollow when tapped in the bottom.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Baking with yeast is SO much fun! I was intimidated for so long but now I love to see how it makes simple ingredients you have in the kitchen into beautiful creations. I felt extreme proud after baking my first yeast bread.

 

 

 

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