Any carboholics in the room?
You know I’m one. Bread and pasta and all things sugar are the bane of my existence.
But this superhero doesn’t shy away from her kryptonite, oh no, not her.
She dives right in and devours it until it disappears completely.
Take that, carbs!
I shall call her: Carb Girl.
Yeah, I know, I am suuuuuuper creative. Like whoa.
So today I am sharing one of my favorite bread recipes: homemade rosemary and olive oil bread. It is simple to make and is great with pretty much any dinner, though the flavors are more along the lines of an Italian dish. Also, it’s great for snacking. Just rip a chunk off and tear into it like it’s nobody’s business. Cause really, it’s nobody’s business.
Homemade Rosemary and Olive Oil Bread
- 1 C Warm Water, 100-110 F
- 1 Tbsp Sugar in the Raw
- 2 tsp Active Dry Yeast
- 1 tsp Kosher Salt
- 2 Tbsp Fresh Rosemary, chopped (or 2 tsp dried)
- Dash of Garlic Powder
- Dash of Dried Oregano
- Dash of Dried Basil
- Dash of Black Pepper
- 2 Tbsp Extra Virgin Olive Oil
- 1 1/2 C Whole Wheat Flour
- 1/2 C Bread Flour + extra for kneading
- 1 Egg, whisked + 1 Tbsp Water, for egg wash
- Dried Rosemary and Kosher Salt, for sprinkling
- In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
- Combine the salt, rosemary, garlic, oregano, basil, pepper and whole wheat flour in a bowl, then add to the yeast mixture slowly. Pour in the olive oil as you are stirring, then slowly add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour asÂ necessary to prevent sticking, until smooth.
- Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.
- Punch down the dough and form it into a round loaf. Place it on a cornmeal parchment paper or thin cutting board; cover; and let rise until doubled in size, about 45 minutes.
- Meanwhile, preheat oven with a pizza stone to 400 degrees. Once the dough has risen, gently brush the top with egg wash and sprinkle with the dried rosemary and kosher salt.
- Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds solid but hollow when tapped.