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Dine In: Rosemary Olive Oil Bread


Rosemary Olive Oil BreadOn Fridays, my office closes early.

I get to leave two heavenly hours early, every single week. Now, don’t get me wrong. I love my job, and I can’t wait to get into the office each day. In fact, sometimes I pinch myself to make sure I’m not dreaming about working for such a great organization.

I do love the job perk of early Fridays because those extra two hours mean I can do something like bake homemade bread that I might not get the chance to do on a weeknight.

This bread makes Friday nights special, especially if you’re staying home and gathering around the dinner table with your family.

It’s wonderful for sopping up a hearty marinara sauce or the juices for a pork tenderloin roast.

Rosemary Olive Oil Bread

Ingredients:
1 cup warm water (100° F to 110° F)
1 Tbs cane sugar
2 tsp active dry yeast
1 tsp salt
2 Tbs fresh rosemary, chopped
1/4 tsp Italian seasoning
1/4 tsp freshly ground black pepper
2 Tbs extra virgin olive oil
1 1/2 cups white whole-wheat flour
1/2 cup bread flour, plus extra for kneading
1 egg, whisked plus 1 Tbs water, for egg wash
dried rosemary, for sprinkling

Directions:
In a large bowl, stir together warm water and sugar. Sprinkle with the yeast, and let sit for 10 minutes.
Gently stir in the salt, rosemary, seasonings, olive oil and whole-wheat flour. Add the bread flour, and stir until the dough forms a ball.

Turn dough out onto a lightly floured surface. Knead for about 5 minutes, adding more flour if necessary to keep dough smooth and supple.

Place the dough in a large, lightly greased bowl, and cover it with a clean towel. Let rise in a place free of drafts (a room temperature oven is good) until it doubles in size, about 1 hour.

Punch the dough down, and form it into a round loaf.

Place the loaf on a baking stone/ sheet or pizza peel dusted with cornmeal or covered in parchment paper. Let rise until it’s doubled in size, about 45 minutes.

Preheat the oven (after you take the rising dough out) to 400° F. Brush the dough with an egg wash, and sprinkle with dried rosemary and some sea salt.

Bake for 20 to 25 minutes until golden.

Serves 8

Nutritional Information: Calories Per Serving: 148, Calories from Fat: 43, Fat: 5 g (1 g Saturated Fat), Cholesterol: 21 mg, Sodium: 300 mg, Carbohydrates: 23 g, Fiber: 3 g, Sugar: 1 g, Protein: 5 g.

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Posted in: Cooking, Dine In

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