I’m a bread fan. Are you? You know, the fresh-baked, crusty outside that requires a serrated knife to crack into the soft and pillowy insides. The type that’s perfectly soft but holds up to a hefty spread of pure unadulterated butter.
When I was selected to create a menu for the Foodbuzz 24×24, I knew I wanted to incorporate rosemary from the herb garden. To complement my garden inspired menu, I wanted to create a rustic loaf using rosemary with some other herbs. Making breads like these always leave me wondering I don’t bake basics like bread more often. Have you baked bread before? That’s a problem I’m more than happy to correct.
And, did I mention it goes perfectly with butter?
Side note – this bread tastes a lot like the bread you get at Macaroni Grill.
adapted from Food Network
- 2 and 1/2 tsp active dry yeast
- 1 tsp sugar
- 1 cup warm water
- 2 and 1/2 cup bread flour
- 1 tsp salt
- 2 tbsp olive oil, plus more for brushing and serving
- 2 tbsp fresh rosemary, minced
- 1/2 tsp thyme, minced
- 1/2 tsp basil, minced
- 1/4 freshly ground black pepper
- Proof the yeast in a large bowl. Proofing: Add the yeast and sugar in a large bowl. Stir in water and mix. Let it sit for 10 minutes.
- Add the flour, salt, and olive oil. Mix until it comes together. You can use a mixer with a dough hook, but I just used my hands. Get it to come together, then turn out onto a floured surface and knead for at least 10 minutes. You want the dough to be smooth and elastic.
- Once smooth, place the dough into an oiled bowl, cover, place in your oven with the light on and let it sit for an hour.
- Remove from the oven, punch down and knead again. Let it rise again in the oiled bowl. This time you don’t have to put back in the oven. I take this time to preheat the oven to 375. Once the dough has sat for another hour, bake for 30 minutes.
- After 30 minutes, brush with olive oil and sprinkle with sea salt. Bake for another 10 minutes.
- Serve warm.