Food recipes
Rosemary Bread
Rosemary Bread Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flour, white, all-purpose, unenriched salt, table butter, without salt spices, rosemary, dried...
Rosemary Bread
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
spices, rosemary, dried
Directions:
Mix yeast, sugar, and water in a small glass bowl.
Allow mixture to sit and yeast to react.
In a medium-sized bowl, add flour, salt, half of the melted butter and half of the chopped rosemary.
Add yeast mixture and combine.
Knead dough on a floured surface for 5-10 minutes, until dough becomes smooth and not sticky.
Place in an oiled bowl and let rise in a warm place for 1 hour.
Once bread has risen, punch down and divide in half.
Place on a lightly oiled pan a form into loaves.
Press the remaining chopped rosemary on the top of the loaves.
Let rest for 10 minutes.
Cook loaves for 10 minutes at 375F.
Brush loaves with the remaining melted butter and a pinch of kosher salt on each.
Return to the oven and allow to cook for 10 more minutes or until lightly browned.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
spices, rosemary, dried
Directions:
Mix yeast, sugar, and water in a small glass bowl.
Allow mixture to sit and yeast to react.
In a medium-sized bowl, add flour, salt, half of the melted butter and half of the chopped rosemary.
Add yeast mixture and combine.
Knead dough on a floured surface for 5-10 minutes, until dough becomes smooth and not sticky.
Place in an oiled bowl and let rise in a warm place for 1 hour.
Once bread has risen, punch down and divide in half.
Place on a lightly oiled pan a form into loaves.
Press the remaining chopped rosemary on the top of the loaves.
Let rest for 10 minutes.
Cook loaves for 10 minutes at 375F.
Brush loaves with the remaining melted butter and a pinch of kosher salt on each.
Return to the oven and allow to cook for 10 more minutes or until lightly browned.