Monday, May 27, 2013

Rosemary Olive Oil Bread

Rosemary Olive Oil Bread
by Rachael Tanis
adapted from: A Hint of Honey

1 cup warm water (100-110 F)

1 Tablespoon sugar
2 teaspoons active dry yeast
1 teaspoon salt
2 Tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
1/4 teaspoon Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 teaspoon freshly ground black pepper
2 Tablespoons Sciabica's Mission Spring Harvest Olive Oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour, plus extra for kneading
1 egg, whisked, plus 1 Tablespoon water, for egg wash
dried or fresh rosemary, for sprinkling on top

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. 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 as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a flour dusted pizza peel or parchment-lined baking sheet; cover; and let rise until doubled in size, about 45 minutes.

5.Preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with rosemary.

6. Bake on preheated stone or baking sheet for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

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