Rosemary Olive Oil Bread

March 06, 2014

243

This loaf is so flavorful. The rosemary is prominent but not overwhelming. And while this bread is best enjoyed warm out of the oven, it can be frozen and reheated later. Also good for my dipping Italian Oil

INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

How to Make it: In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and...
See the full directions on my site

Nutritions

Calories
749

Sodium
322mg
13% DV

Fat
5g
9% DV

Protein
16g
33% DV

Carbs
175g
59% DV

Fiber
23g
95% DV