Monday, October 19, 2009

Rosemary Bread


2 1/2 Tbsp dry yeast
3 Tbsp dugar
4 cups warm water
8 1/2 cups white flour, divided use
4 tsp salt
6 Tbsp chopped fresh rosemary, divided use
4 Tbsp oil (i use olive oil)
1/2 cube butter, melted

Combine yeast, sugar, and warm water and allow mixture to become bubbly.
Add salt, rosemary and flour.
Let dough rise in an oiled bowl & covered until doub;e in size (1 hour). Shape the dough into small rounded oval loaves.
Brush melted butter over the top of the laves.
Sprinkle remaining rosemary over the loaves and press lightly into the surface.
Let laoves rise again until doubled, about 45 minutes.
Sprinkle lightly with coarse salt.
Bake at 450F for 20-25 minutes

{this is what we dip our bread in. Olive oil and balsamic vineager}

Recipe is from Tiffany Hopkinson's kitchen

1 comment:

  1. I love love LOVE this recipe. I think I will make me some :) Also that chicken scampi . . . looks awesome!!!