sunday bread (rosemary bread)

I have gotten way behind lately on posting my bread bakings. It’s partly difficult to keep up what with it being the last few weeks of school and all and partly I may or may not have made the same kinds a few times and thought that would make less interesting posts! I couldn’t help it, two of the kinds I have made have been so good I already wanted them again! But its true that sometimes I have barely enough time to make my Sunday bread much less then write a post. I can’t wait for the end of May when I will have all the time in the world to bake and blog as much as I want! But here is one that I have already made twice. It is so delicious and great and I strongly recommend making it:

I found it on a random blog here and apparently she had adapted it from a recipe on allrecipes.com. I u

sed pretty much her recipe but she has it set for a bread machine which I don’t have so I sort of had to guess on how to actually put it all together. Also as usual I use way more of the good stuff than it called for J So here’s my recipe:

1 cup water

3 tablespoons olive oil

1 1/2 teaspoons white sugar

1 1/2 teaspoons salt

1 teaspoon Italian seasoning

1/2 teaspoon ground black pepper

1 tablespoon dried rosemary (at least)

2 1/2 cups bread flour

1 1/2 teaspoons active dry yeast

This is what I did:

Put the yeast in the water and mix it all around until dissolved. Add everything else in order and mix it in als

o, ending with the flour. Knead for a few minutes and then let sit in a bowl covered with a damp cloth for 45 minutes to an hour, depending on how patient you are. It should get much bigger. Then knead it again and place in the greased baking pan covered with cloth to rise again. About an hour should work again, but just let it sit until it look like its filling the pan and is loafy. It won’t rise much in the oven so make sure it is what you want your finished bread to look like before you cook it. Bake at 350 for about 30 minutes, or until it sounds hollow when knocked on.