Rosemary Bread

approx 2 1/2 cup flour
1.5 tbsp rosemary
1 tsp salt
1 tbsp oil
2 tbsp honey
7/8 c water 110 degrees


This takes practice to perfect because flour to water varies due to moisture in the air.

Sift dry ingredients together beginning with 1 1/4 c of flour.
Add oil and honey to the water and mix well.
Add water mix to flour and stir well.
1/4 c at a time add remaining flour to a pliable dough and drop to a floured surface.
Knead for about 8-10 minutes until a good ball of dough forms that doesn’t readily stick to your hands or the surface.
Place ball into a large, oiled, glass bowl and cover for 1.5 hrs.
Punch down and place on a well floured surface to mold or drop into a bread pan.
Let rise for about 30 minutes or until the dough raises 1-2 inches above pan.
Bake 10minutes at a time @ 400 degrees until top browns nicely, usually about 20-25 minutes.

I will open up the oven in the last 5 minutes to slowly ‘finish’ the browning.


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