Rosemary Bread

A flavorful and aromatic bread that can be used to make delicious sandwiches and canapés. It is also an excellent accompaniment to Mediterranean specialties such as caponata, tapenade, or marinated peppers.

Details

  • Preparation Time: 170 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 240 ml Water

  • 2.25 teaspoons Yeast, dry

  • 2 teaspoons Sugar, white

  • 4 spoon Oil, olive

  • 350 g Wheat flour, white, multi-purpose

  • 1 teaspoon Salt, table

  • 3.5 spoons Rosemary, fresh

Steps

  1. Dissolve the yeast and sugar in lukewarm water. Let it rise for 5 minutes.

  2. Sift the flour into a large bowl, make a well in the center, and sprinkle salt around the edges. Pour the risen yeast mixture and 2 tablespoons of oil into the well. Gradually mix the flour into the liquid using your fingertips. Quickly knead all the ingredients together to form a soft dough that should not be sticky. If the dough is too dry, add a little more water; if it is too sticky, add a bit more flour.

  3. Transfer the dough from the bowl to a floured work surface. Flatten it with your hands and sprinkle rosemary over it. Knead the dough for about 10 minutes until it becomes soft and pliable. Shape the kneaded dough into a loaf and place it in a greased bowl, covering it with a clean cloth. Let the dough rise in a warm place for at least 1 hour or until it doubles in size.

  4. Prepare a piece of baking paper and grease it with one tablespoon of oil. Divide the risen dough into two parts. Quickly knead each part on a floured work surface and shape them into loaves. Place both loaves on the baking paper, ensuring there is enough space between them as they will expand during rising. Let them rise for 1.5 hours.

  5. Preheat the oven to 200 degrees Celsius. Bake the risen loaves in the preheated oven for 10 minutes, then remove them from the oven and brush with one tablespoon of oil. Return them to the oven and bake for another 10 to 15 minutes or until the crust turns a beautiful golden brown.

  6. Place the baked loaves on a wire rack, cover with a cloth, and let them cool.

Nutrition Information (Per 100g)

  • Calories: 408.62 kcal
  • Fat: 9.81 g
    • Saturated Fat: 1.2 g
  • Carbohydrates: 66.75 g
    • Sugars: 1.67 g
  • Protein: 9.81 g
  • Fiber: 2.63 g

Advice

Properly kneaded dough should not stick to your hands or the work surface. Before baking, lightly score the risen loaves with a knife. The bread is baked when it sounds hollow when tapped on the bottom. Another method is to pierce it with a skewer. If the bread is baked, the skewer will come out clean and without any dough residue.