Rosemary Olive Oil Bread

I have always been a sucker for the rosemary olive oil artisan loaf at the grocery store.  It was always such a luxurious treat, and I just always thought it heightened any meal it was with.  My sister thought it tasted like soap, so the fact that she wasn’t too fond of it also made me love it more.  When I was traveling in New England I found such a loaf at the grocery store and while it was DELICIOUS, I kept thinking to myself, what the heck is so special about this that we can’t make it at home?  I have a robust rosemary plant in the herb garden, why the heck not?

Folks, the homemade stuff is even better than I thought it would be.  We made these the same weekend as the apple cider doughnuts, so we were on baking overload, but the house smelled just like fall.  For the bread, I did chop the rosemary leaves extra fine because I always hate getting a leaf or three in a bite of the store-bought stuff, and it was homemade bakery magic.

Rosemary Olive Oil Bread (adapted from the Country Loaf recipe in the Big Red Cookbook)

5ish cups of bread flour

1 tsp sugar

2 1/4 tsp yeast

2 large bunches of rosemary, finely chopped

2 cups warm water

2 tbs olive oil

2 tsp salt

  • Mix two cups of the flour, the sugar, yeast and rosemary in a large bowl.  Add water, and beat on low for 1 minute.  Set aside in a warm place and let stand for about 1 hour
  • Stir in Oil and salt.  Stir in remianing flour, and either knead by hand, or take the lazy woman’s way out and use your kneading attachment.  Knead for about 10 minutes.  Roll into a tight ball, and place on a cookie sheet.  Let rise until it is double in size.  Once doubled, use a serrated knife to cut 1/4 inch slashes in the top of the loaf (and don’t be freaked out when it deflates!).  Let set for about another 45 minutes until it has rised again.
  • Heat oven to 425 and bake break 35-40 minutes until golden brown and delicious.  Pull from oven and let cool, but this is best served warm (so about 30 minutes after pulling from the oven).

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