Restaurant Rosemary Bread

In the ongoing bread-making that I’ve been doing since my dad and I took a bread-making class together a few months ago.  If you are a loyal reader, you may have noticed an increase in the breads I’ve put together over the past several months.  Everything from cranberry multi-grain bread to wild rice bread, to old-fashioned milk bread.  This is probably the last bread I’ll throw together for a little while, but it is a tasty one.  I recommend anyone who loves rosemary throw this together.  The recipe was originally adapted from Food Network Magazine, April 2011.


Restaurant Rosemary Bread

1 1/4 oz packet active dry yeast
2 tsp sugar
2 Tbsp olive oil
2 1/2 c flour
4 Tbsp chopped fresh rosemary
1 tsp salt
1/2 tsp kosher salt

Stir the yeast, sugar, and 1/4 c warm water in a large bowl (or in the bowl of a stand mixer).  Let sit until foamy, about 5 minutes.

Add 1 Tbsp olive oil, flour, 1 1/2 Tbsp rosemary, salt, and 3/4 c warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.  Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes).

Brush a large bowl with olive oil.  Add the dough, cover with plastic wrap, and let stand at room temperature until more than doubled, about 2 hours.

Brush 2 baking sheets with olive oil.  Generously flour a work surface, turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, the fold the top and bottom portions into the middle.  Fold in the sides to make a free-form square.  Use a spatula to turn the dough over, then tuck the corners under to form a ball.  Place seam-side down on a prepared baking sheet.  Repeat with the remaining dough, putting two balls on each baking sheet.  Let stand, uncovered, until more than doubled, about 2 hours.

Preheat oven to 400 degrees.  Bake the loaves 10 minutes, brush with the remaining 1 Tbsp olive oil and sprinkle with the kosher salt and remaining 1/2 Tbsp rosemary.  Continue making until golden brown, about 10 more minutes.  Transfer to a rack to cool.  Serve with olive oil seasoned with fresh or dried herbs, salt, and pepper.


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