Christmas Notebook

Yesterday the day was chilly and grey. I spent the afternoon in the kitchen, making turkey soup and Rosemary Bread. Seemed a good way to spend a chilly afternoon. The bread is an old favorite, but the soup was a new recipe for me. Very good and we’ll be making it again.

Rosemary bread is a delicious favorite that I’ve made many times and that my family always enjoys. I am prone to changing recipes quite a bit, but the only ingredients I’ve changed on this one is to use basil and oregano separately rather than using “Italian Seasoning” and I use fresh rosemary rather than dried. The bread is perfect and very easy to make.

This recipe is for one loaf, but is easily doubled for two.

• 1 cup warm water [I use hot water from the faucet.]
• 1 1/2 teaspoons active dry yeast
• 3 tablespoons olive oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1/4 tsp. dried oregano
• 1/4 tsp. dried basil
• 1/4 teaspoon ground black pepper
• 1 1/2 tsp. fresh rosemary, finely chopped
• 2 1/2 cups bread flour

The bread can be mixed in a bowl by hand and kneaded by hand. I used my mixer.

Put the warm water in the bowl of a mixer fitted with a dough hook. Add the yeast and stir until it is dissolved. Add the other ingredients and stir on slow until the flour is incorporated. Knead the bread with the mixer for six minutes.

You can leave the dough in the mixing bowl, dribble a couple of teaspoons of oil around the sides, then use a dough scraper to turn the dough until it is covered with oil. Cover with a clean towel and leave in a warm place to rise.

When doubled in size, remove from the mixing bowl, form into a round or loaf shape and place on a cookie sheet lined with parchment paper. Allow to rise until doubled. As you can see here, I doubled the recipe and made two free form loaves.

Bake in a preheated 375 degree oven until browned, about 25-30 minutes. My family cannot resist cutting into bread as soon as it comes from the oven. That results in a squashed slice, but it is OH, SO good right out of the oven, so I forgive them and have a slice myself.

If you have an instant read thermometer (which is a way handy thing to have, I must say!), you can insert it into the loaf to determine whether or not it is finished baking. Bread is done when the center reaches a temperature of about 190 degrees. Breads enriched with eggs, milk, and/or butter are done at about 200 degrees.

It’s hard to keep my family from cutting right into this loaf as soon as it comes from the oven, but it’s better to let it rest for ten minutes or so before slicing.

Hot soup and warm crusty bread…nothing better on a chilly day!

I hope you’ll give it a try. Very easy to make! Your family will be glad you did!

~~Rhonda