When I first moved to Wisconsin I stayed in temporary corporate housing for the first month while I searched for an apartment. The temporary housing was lovely and all but it had that kind of generic, sterile, hotel vibe to it. Tan carpet, tan couch, beige walls, wooden fruit on the kitchen counter for decoration, sateen bedspread, that kind of thing. The good news about the temporary housing was that it was within walking distance of a great produce market/speciality food store that immediately made me feel at home.
My first night in town I walked over and picked up the essentials: cheese, sausage, bottle of wine, fruit, and a loaf of bread. And not just any bread but a fancy loaf of rosemary bread. Best decision I made. I ate it sliced with butter on it (delicious) and made grilled cheese with it (even better). I had forgotten about that wonderful bread until I saw this recipe in a magazine I picked up a few months back.
This bread was very easy to make at home, though be aware that you have to do some serious kneading and allow plenty of time for the dough to rise so it cannot be made in a hurry. But good things shouldn’t be rushed. Also note that the original recipe called for 3 to 5 minced cloves of garlic so I split the difference and made mine with 4 and though I love garlic I found it too overpowering here. If you’d like to add the garlic I recommend using no more than 3 cloves but certainly feel this bread would be great without it.
Rosemary Bread (from Homemade Bread magazine)
For the bread:
- 1 cup warm water
- 2 teaspoon sugar
- 1 tablespoon active-dry yeast
- 2 tablespoon olive oil
- 2 teaspoon salt
- 1 tablespoon lemon juice
- 3 cloves garlic, minced or pressed (optional)
- 2 tablespoon fresh rosemary, snipped
- 1 ¼ cups all-purpose flour
- 1 cup whole wheat flour
For the tops of the loaves:
- 1 egg white, beaten to a froth
- 2 teaspoon fresh, whole rosemary leaves
- 1 teaspoon coarse salt
For the baking sheets:
- 1 tablespoon olive oil
- 1 tablespoon cornmeal
In a large bowl, combine the water, sugar and yeast, and let this rest until foamy, about 10 minutes.
Stir in the oil, sat, lemon juice, garlic and rosemary. Stir in the flours; then knead for 10 minutes.
Oil a clean bowl, and then roll the dough around to oil the surface. Let it rise until doubled, about one hour.
Once risen, knead the dough again for five minutes. Let it rise for another 20 minutes.
Divide the dough into two equal parts, and shape each into a small ball-shaped loaf. Place each on an oiled baking sheet that has been lightly dusted with cornmeal.
Brush the foamy egg white on the tops of the shaped loaves, and sprinkle with coarse salt and rosemary leaves, pressing lightly into the surface of the dough. Cover loosely with plastic wrap, and allow the dough to rise for 45 minutes.
Preheat oven to 375 degrees F. With a sharp knife or kitchen shears, make 3 ¼-inch-deep cuts in the top of each loaf. Bake for 15 to 20 minutes or until the crust looks light brown and the loaves make a hollow sound when lightly thumped on the bottom.
Cool on wire rack. Makes two 6-inch round or oval loaves.