Tuesday, January 15, 2013

Olive Oil Rosemary Bread

1/2 tablespoon dry yeast
1 cup water
1 tablespoon sugar
1/8 cup oilive oil
1/2 tablespoon salt
1 tablespoon fresh basil
1 teaspoon garlic powder
6 rosemary sprigs
3 cups flour

Mix yeast, water water, and sugar together in a large bowl.  Set aside for 5 minutes or until it becomes foamy.

Stir in the olive oil, salt, herbs, garlic powder, and 1 cup of flour into yeast mixture.  Gradually mix in the next 2 cups of flour.  Knead for 5 minutes or until smooth and elastic.

Place in oiled bowl, cover with a damp towel or plastic wrap.  Let rise for 1 hour.

Shape into a loaf on a greased or foil lined cookie sheet.  Allow to rise again for 30 minutes. Sprinkle the top with olive oil and rosemary.

Bake at 350 for 30 minutes or until top becomes brown.  Let cool for 15-20 minutes before slicing.

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