Rosemary Olive Oil Bread
A post from before I had oils – what a difference they make! Continuing to migrate all of my food blog posts over here. This one is from April 17, 2012!)
My family has been nailed by a virus. I blame it on several rough nights of sleep, and my recent sugar fast. Apparently my body needs sugar to stay healthy 😉
What started off as just a minor sore throat has turned into a full out, nasty cold, leaving my hubby and me wanting to hunker down and not leave the couch. Fortunately, the couch time provided a wee bit of time for Pinterest, where I found this winner of a recipe.
I’m generally not very hungry when I’m sick, but even with the sniffs and snivels, I was craving this bread as soon as I saw it. And since I was home for most of the day (except for an hour or so walk with my little Mr. Munch), I decided to give it a try.
It was super easy, which was a good thing, because any energy I did have went to playing with my sweet, cooing, laughing, rolling-all-over-the-place-while-mom’s-not-looking, baby boy (who has escaped the sickness so far!)
This bread smells AMAZING when it bakes. The rosemary is definitely there, but not overpowering. The texture is soft and chewy, dense but light, and the flavor is great. Serve this up with a touch of Amish butter, and you’ll be good to go!
- 1 cup warm water
- 2 tsp yeast
- 1 Tbsp sugar
- 1 tsp salt
- 2 tsp dried rosemary
- 1/4 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper (freshly ground is best)
- 2 Tbsp olive oil
- 1 1/2 cups whole wheat flour
- 1/2 cup white flour
- Corn meal, for dusting
- 1 egg, whisked + 1 Tbsp water (egg wash)
- Dried rosemary, for sprinkling
- In a medium bowl, combine water, yeast and sugar. Let sit 10 minutes.
- Stir in salt, rosemary, Italian seasoning, garlic, pepper, olive oil and whole wheat flour. Mix well.
- Add the white flour and knead, with dough hooks or by hand, adding more flour as necessary until it forms a nice ball.
- Place dough in a lightly greased bowl, cover and let rise until doubled in size, about 1 hour.
- Punch dough down, form into a ball, and place on a sheet of wax paper dusted with cornmeal. Let rise until doubled, about 45 more minutes (this is when I took and hour+ walk. It rose for more than 45 minutes, but was fine :-))
- Meanwhile, preheat your oven and a pizza stone to 400°F.
- Transfer loaf to preheated pizza stone, brush with egg wash and sprinkle with dried rosemary. Bake for about 20 minutes, or until the top is nicely browned and has a hollow sound when tapped.
I served this bread alongside some chicken chili. Recipe coming soon!
NEW: Nutrition facts!
Makes 12 wedges
93 calories per serving, 2.7 grams fat, 15 grams of carbohydrates, 2 grams of fiber, 1/2 grams of sugar, 2.8 grams of protein per wedge