Easy and ultra-aromatic, this rosemary-laced bread is delicious dipped in olive oil or slathered with garlic butter. Allow about 3 hours for the whole process, which includes letting the dough rise.
Prep time: 150 min
Cook time: 30 min
Total time: 180 min
Ingredients
Makes 2 loaves
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1 Tablespoon White Sugar
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1 Cup Warm Water
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1 (.25 Oz) Package Active Dry Yeast
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1 Teaspoon Kosher Sea Salt Flakes
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2 Tablespoons Unsalted Butter, softened
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1 Tablespoon Whole Rosemary, divided
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1/2 Tablespoon Ground Black Peppercorns Dustless
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1 Teaspoon Salt-Free Organic Italian Seasoning
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3 Cups Bread Flour
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1 Tablespoon Olive Oil
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1 Large Egg, beaten
Directions
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Dissolve sugar in warm water in medium bowl, and mix in yeast.
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When yeast is bubbly, mix in salt, butter, 3/4 tablespoon rosemary, pepper and Italian seasoning, followed by 2 cups flour. Gradually add remaining flour to form pliable dough.
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Knead dough for 10 to 12 minutes on floured work surface.
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Coat inside of large bowl with olive oil. Place dough in bowl, cover and let rise 1 hour in warm location.
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Punch down dough, and divide in half. Line baking sheet with lightly greased parchment paper. Shape dough into 2 round loaves, and place on baking sheet. Sprinkle loaves with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
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Preheat oven to 375°F.
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Brush loaves with egg. Transfer to oven to bake 15 to 20 minutes, or until golden brown.