Almost perfect imitation Rosemary Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 t dry yeast2 t sugar2 T Extra Virgin Olive oil, plus more for brushing and serving2 1/2 C All Purpose Flour, plus more for dusting2 T dried Rosemary1 t fine salt1/2 T Kosher saltFreshly ground pepper
Stir the yeast,sugar and 1/4 C warm water in large bowl or in the bowl of a stand mixer. Let stand until foamy, about 5 minutes.
Add 1 T of olive oil, all the flour,1 1/2 T of dried rosemary, the fine salt ( I used table salt) and 3/4 C of warm water. stir with a wooden spoon or with the dough hook if using a mixer until a dough ball forms.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, or if using a dough hook, on medium high speed, adding a little flour if the dough sticks to the bowl, about 10 minutes.
Brush a large bowl with olive oil. Add the dough and cover with plastic wrap and let stand until it has more than doubled. About 2 hours.
Brush two baking sheets with olive oil. Generously flour a work surface, turn out the dough and divide into four even pieces. Sprinkle some flour on the piece, then fold top and bottom into the middle and then tuck in the corners to make a ball. Place seam side down on the oiled sheets. Repeat with the others. Two to a sheet. Let stand uncovered until more than doubled in size. About two hours.
Preheat the oven 400 F. Bake the loaves for 10 minutes, then brush with the olive oil, sprinkle with the kosher salt, and the remaining rosemary. Bake for another 10 minutes or until golden brown. Transfer to a cooling rack. Serve with olive oil seasoned with pepper.
Serving Size: 4 small loaves
Number of Servings: 4
Recipe submitted by SparkPeople user THESGTMJR.
Add 1 T of olive oil, all the flour,1 1/2 T of dried rosemary, the fine salt ( I used table salt) and 3/4 C of warm water. stir with a wooden spoon or with the dough hook if using a mixer until a dough ball forms.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, or if using a dough hook, on medium high speed, adding a little flour if the dough sticks to the bowl, about 10 minutes.
Brush a large bowl with olive oil. Add the dough and cover with plastic wrap and let stand until it has more than doubled. About 2 hours.
Brush two baking sheets with olive oil. Generously flour a work surface, turn out the dough and divide into four even pieces. Sprinkle some flour on the piece, then fold top and bottom into the middle and then tuck in the corners to make a ball. Place seam side down on the oiled sheets. Repeat with the others. Two to a sheet. Let stand uncovered until more than doubled in size. About two hours.
Preheat the oven 400 F. Bake the loaves for 10 minutes, then brush with the olive oil, sprinkle with the kosher salt, and the remaining rosemary. Bake for another 10 minutes or until golden brown. Transfer to a cooling rack. Serve with olive oil seasoned with pepper.
Serving Size: 4 small loaves
Number of Servings: 4
Recipe submitted by SparkPeople user THESGTMJR.
Nutritional Info Amount Per Serving
- Calories: 75.1
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 583.9 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.8 g
- Protein: 0.2 g
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