~ Rosemary Olive Bread ~

Their is nothing better then the smell of fresh baked bread.  And when you make it yourself, I swear, the smell escalates to a whole new level of awesome.  This was my FIRST time baking bread.  First.  And I’m addicted.  I’m holding myself back at the moment from destroying the kitchen in my attempt to bake enough bread for the whole city.  In time 😉

As an olive lover this bread was number one on my list, and pretty easy to put together.

Welcome. Rosemary Olive Bread.

Fresh rosemary from mom’s garden, more people should hop on the grow your own herbs bandwagon.  Stealing a moment outside to grab what you need instead of going through the motions of the grocery store is a major plus.

~ Rosemary Olive Bread ~

3/4 cup warm water

1 T active dry yeast

1 T sugar

1 T salt [could use a little less]

1/4 cup olive oil

1 cup chopped kalamata olives.

1 – 2 T chopped fresh rosemary

3 cups unbleached all purpose flour

Combine warm water and yeast in a bowl and let sit for 10 minutes.  Then add olive oil, sugar, salt, olives, and rosemary to the bowl.  Mix in the flour 1/2 a cup at a time until everything is well combined.  Move dough to a lightly floured surface and knead for 5 minutes.  Place dough in a lightly greased bowl, cover with plastic wrap and leave it to rise for about an hour.  Pre-heat oven to 400.  Set dough on a baking sheet and cover with a damp towel for 30 minutes.  Rub flour on top of dough and place in oven to cook for 35-40 minutes.  Place on a wire rack to cool.

Love at first sight.


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