Feeling sick is terrible. And especially inconvenient over the weekend you were planning to try a pile of new recipes because you start work on Monday morning and might not have so much free time ever again. But instead you’re spending your last valuable hours comfortlessly rotating between the couch, the futon, the floor, the bed- everywhere but the kitchen. Up half the night watching episodes of The Kennedy’s (thank goodness for the DVR in your time of need). Because you’ve got the aches and chills and just the thought of food makes you feel queasy. Not cool.
Maybe I should be more concerned about recovering in time to make it to work tomorrow instead of what I’m not eating. It crossed my mind, but with my luck I’ll be perfectly recovered by 6 am in the morning and left frustrated that my weekend plans (cooking, baking, and ice cream-making) were thwarted. Actually, ice cream is the only thing that sounds appealing at all right now. That one might still happen.
On a much cheerier note, back when I was feeling more like myself (hearty appetite in-tact), I baked this wondrous loaf of rosemary bread. I was inspired by my sisters’ (yes, plural- they’re twins) roommate, Laura, who made something similar while I was a guest inhabiting their couch. (I’ve clocked a lot of nights on the couch lately it seems.) While I managed to get a peek at her recipe, I was foolish enough not to write it down. So when I arrived home with the urgency to bake my own version of the bread, I sought advice from a second recipe source. The main tinkering I did was to incorporate whole wheat flour and to use fresh rosemary instead of dried (either works fine). I was very happy with the result- a loaf so flavorful that it needs no accompaniment. 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.
Rosemary Olive Oil Bread
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
DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
Makes 1 round loaf.
(Adapted from Laura A. and All Recipes)
Wow, what a great recipe! To help others a little…I used only all-purpose flour (it was all I had) and it came out just fine. I did have to wait a little longer than written for the bread to rise, but don’t know if that was just my kitchen or what.
Also, I don’t have a baking stone so I used a cast iron skillet preheated in the oven. This seemed to work perfectly, it was just a little tricky transferring the loaf into the oven. It sort of ended up as a liver-shaped thing instead of a circle but oh well tasted great 🙂
Thanks again for the recipe. This one’s definitely going in my recipe book.
I make this bread all the time, and we love, love, love it. It’s great to take to family suppers and also works as a hostess gift. When I ask my family what kind of bread they want, this is the most popular.
Thank you!
I prefer rapid rise yeast but am pretty new to bread making. If I were to substitute that, would I simply mix all dry ingredients together (including yeast) then add the water?
I’ve never tried this recipe with rapid rise (which I’m assuming is the same as instant yeast?) but I would mix all the dry ingredients with the yeast and then add the wet (water, egg, oil) and knead, adding more flour until you reach the desired consistency. Let me know how it goes!
Yes, it’s the same as instant. 🙂 Trying tonight, I’ll let you know how it goes!
Can you use regular sugar instead if the cane? Don’t have any on hand.
yes definitely!
Hello, I was just wondering does the towel that covers this bread need to be damp, or is a dry towel fine? I’ve never actually made a bread like this, with yeast, and I don’t exactly know why I wonder if a dry towel or wet towel applies, but anyone knowing the answer,I would appreciate its sharing! Thanks in advance for any help.
You can cover it with a towel (I’m not sure whether it would matter if it were damp or dry) but I usually just put a lid on the bowl I’m letting it rise in, or when its rising on the parchment paper I lightly cover it with greased plastic wrap. So you have several options. Hope that helps!
I use Saran wrap lightly sprayed to cover and then use a towel, saves me a mess. But I also make this in a baggie for just that reason. My daughter asked for this bread every time she visits, and that’s almost every week!
do you need to sift the flour first?
I didn’t.
I saw this on pinterest and it looks delicious! Can’t wait to try it!
i live in the middle of south america as a peace corps volunteer and dont have access to bread flour. can i use all purpose flour in stead?? suggestionss..
go ahead and try it with all-purpose. the texture might be slightly different but it will still be delicious!!
Emily– The recipe calls for fresh herbs (that’s how I made it originally) but dried can be substituted in a pinch. I haven’t tried it with dried though.
Would fresh herbs alter the consistency of the bread?
1. I have done the recipe without egg by accident and it came out fine.
2. Instead of Italian Seasoning, I’ve also used Herbes du Provence, which has lavender in it- and that comes out really nicely as well.
3. If you want it less round, poke it with your fingers right before baking- it will come out like Focaccia, with little indentations in the top.
Awesome recipe…I have made it twice in three days and my daughter has made it for her high school friends…they love it. Thanks for posting it.
Can I use a Kitchen Aid Mixer? If so, how long is knead time?
Can i use quick rise yeast in place of the active dry yeast? and if so, is there an adjustment to how much or the rise timed? I’ve made this bread several times with regular active dry yeast and it was soooo amazing! my husband and son are always thrilled when i make this, so thank you for the recipe!! but i ran out of regular yeast and only have quick rise yeast on hand so i wanted to check if it can be substituted 🙂 thanks!
I think quick rise (or instant I’m assuming is the same thing) should work but usually instead of proofing it with the water you just mix the yeast with the flour and then add the other ingredients. Let me know how it turns out!
Amanda- Regular whole wheat flour will definitely make for a bit denser bread that might take longer to rise. I love the texture of white whole wheat but if you can’t get ahold of it, give regular whole wheat a try and let me know how it goes!
I just tried with regular whole wheat flour and, since I was impatient, didn’t wait as long as I probably should have for the 2nd rise.. So I ended up with a flatter loaf, but it tasted phenomenal! It was still super moist and delicious.
Once that happened to me and I ended up with a completely flat round of rye bread. With a very sharp knife, I sliced it very thinly (1/8″), bake/toasted them in the oven until crisp, like biscotti. I served them at a dinner party and it was unanimous… the best tasting crackers ever… especially with brie and other spreadable cheese… since other crackers usually break under those conditions.
Do you think using regular whole wheat flour would change the taste/texture much?
Made this tonight to go with dinner. It deflated before I put it on my tray to cook, but it plumped up nicely in the oven! My husband and I both LOVE it. Definitely a keeper! Thanks for sharing!
Hello! I found you via Pinterest. Your bread looks beautiful – and my three rosemary plants on the kitchen windowsill are definitely in need a little trimming. Thanks for the delicious inspiration. 🙂
Dori- I’ve never used a bread machine so I’m not sure how it would work. I’m not sure this recipe would fit or rise properly in one. Sorry I’m not more help!
Can this be done in a bread machine?
This looks awesome. I will be trying this very soon. Thank you so much for sharing this. :-),Susan Cooper
What a delicious combination and a gorgeous loaf to boot!
I really love this bread! It smells so amazing. This is my second time making it and doubled it both times. Would it also work in a loaf pan? And has anyone tried freezing it?
@Kyra – if you don’t like to knead bread (or can’t because of arthritis,etc) check out Artisan Bread in 5 Minutes a Day. There are several types of bread in this book that start with a master mix.
I have made this twice now. One is rising on the stove as I type……absolutely delish and easy!!!! Thanks!
Just check the flour quantities in a recipe from your breadmaker, if the total amount of all flour combined is within 1/4 cup, you should be fine.
I don’t have any experience with bread machines so I’m not sure if this recipe would fit/how it would turn out. Sorry I’m not more help!
This sounds amazing. Just got a bread machine for Christmas, think this could be done in a machine?
I use my bread machine on the dough setting for this bread… After it rises the first time in the machine I take the dough out, knead/punch down, then shape in a circle. I set it on a parchment lined baking sheet dusted with cornmeal. Let it rise the second time, brush with egg white and sprinkle rosemary (and a bit of sea salt) on top. I put it straight into the hot oven -and cook like the recipe says. Turns out great, I’ve made it twice this way.
Why does the posting say to make it in the crockpot but instructions say to bake in the oven?
Someone mistakenly pinned it on pinterest that way I think- this was never a crock pot recipe.
This did NOT work in the bread machine 🙁
The egg wash is to get the rosemary to stick to the top, but you could skip this step altogether without affecting the outcome too much. Give it a try!
Hi, is there a substitute for eggs. I am vegetarian, can I skip the eggs altogether?
I used my oil spritzer last time and then added the rosemary along with a little bit of sea salt on top. Yummo!
Jen- Either way works but I usually just put the parchment paper directly on the pizza stone (let the bread rise on it and then slide it on all together). Good luck!
I was wondering if you put the parchment paper on top of the pizza stone or if you slid the bread off of the parchment paper to put it directly onto the pizza stone?
hayleygrace- I have found Pampered Chef baking stones at thrift stores several times for $3 and $4… Just keep your eyes open! 🙂
I found this recipe on pinterest.com (its become quite popular there!) and I’ve made it twice now… absolutely LOVE it!! Its definitely becoming a staple in my household. Thanks so much for sharing.
This was phenomenal! I’ve not made too many yeast dough because they make me nervous and this turned out wonderfully!
Thank you! Great blog!
hayleygrace-
You can get by just fine with a baking sheet. I would line it with parchment paper sprinkled with cornmeal and let the dough rise on it. Then you can just stick the baking sheet and risen loaf directly into the oven. It might not have exactly the same amount of rise and texture that using a hot baking stone would produce, but it should do the job. If you can get your hands on a baking stone they are awesome- for breads and especially pizza dough. (And they’re usually only 10-20$!)
I would love to make this bread, but I don’t have a stone to bake on. What could I use as a substitute?
I’ve made this bread quite a few times now. So easy and yummy! We started using a Cast Iron Skillet to cook it in and it turns out great. I also usually only have AP (All-purpose) flour but I use 3 cups of flour as the dough is a little sticky with the AP Flour. Thanks for the recipe!
I have a single-burner cast iron griddle pan (2 sided) by Lodge. It works fantastic for these things.
OMG! I am making this as soon as we eat the whole wheat pumpkin seed bread I just made.
I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie
Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!
I’m assuming that “Place the dough in a lightly greased blow;” is actually supposed to say “bowl”, yes? I just did a search for “blow” and bread making and didn’t come up with anything. I’m going to try to make this tonight. I’ve never made bread before and anything that involves kneading dough usually freaks me out but I like to eat all organic and my husband is allergic to nuts so it’s usually impossible to find a nice, tasty, organic, interesting loaf of bread. Wish me luck! I can’t wait to smell it baking….
I just got finished making my first loaf! I used the kitchen aid hook and it was fine. I let it rise to long the second time, so when I put the egg wash on it deflated. So after calling my mom for help I punched it down again, shaped it again, and let it rise 20 minutes, then baked it. I put the egg wash on 10 minutes before it was done cooking. It went great with my soup tonight!
Edward Family- I always knead my bread doughs by hand. I’m sure the dough hook would work though (I even have a kitchenaid- I just prefer the hand method.)
Do you stir it by hand in the bowl, or do you use a kitchen aid with a hook?
Jen- I let the dough rise on parchment paper sprinkled with cornmeal and then directly transfer that to the stone. You could also use a pizza peel or pan dusted with cornmeal- let it rise and then gently transfer (the cornmeal should keep it from sticking). Hope that helps!
How do you transfer the dough to the preheated stone without deflating it?
Jen
Melissa-I just freeze the loaf (sliced or unsliced) in a Ziploc bag and you can thaw it on the counter or in the microwave. (Just make sure not to overheat it in the microwave!) If you thaw it on the counter, you could probably wrap it in foil and heat it in the oven as well- although I haven’t tried that yet.
I am making this for Sunday dinner. 🙂 Question: if you freeze and reheat, how do you reheat it?
Wrap in foil and bake at 350 degrees, don’t worry about thawing it. If you are going to freeze, double bag.
I’ve made this, and it’s a great recipe. Love the additional spices that give it a little hint of something extra when baked. Didn’t have bread flour, or whole wheat, but subbed with regular flour and cake/pastry flour. Still delish.
Thanks for your comment. I have wanted to make this but don’t have the whole wheat or bread flour and was wanting to know if I could use reg/cake flour.
Did it rise like u could make a descent sandwich?
I’m making this right now but I don’t have a pizza stone so I’m making it in my 5.5qt Dutch oven. I baked it 15 minutes with the lid on and now I’m baking with the lid off. Wish me luck! It smells great!
Magpie, how did it turn out? I am debating between dutch oven and cast-iron skillet.
I am so going to make this bread. I like to buy rosemary bread at the store but… it’s not organic 🙁 so… Yey!!!! Now I can thanks to you! 🙂
I made it this afternoon and served with a pasta dish for dinner – so delicious – especially warm! It was the first time I ever made a bread with yeast.
I love making this bread! Such an aroma changer in the house!
E.A.T.