This bread is so good, it is worthy of not just one photo, but two! I could possibly make this bread every day and never tire of it, it’s just THAT good! This was my first time making this recipe. I wanted something tasty to go with our turkey dinner. I’ve made many breads over the years, yeast ones being my most favorite. I love all the steps that come with making a yeast bread, the rising, the punching. There is so much that can go wrong, for one; the water temperature to dissolve the yeast in. I currently do not own a thermometer, yeah…I know, kind of odd since I am a baker. It is in my basket waiting to hit “buy” on Amazon!
I have to admit I tend to just wing it and maybe that is really why I sometimes have the most amazing breads and of course the really ugly breads. I know many weight the ingredients, not here. I measure and move along. The texture of this bread is so moist and has a very light crust, as you can see in the picture. It cut with ease. Butter is it’s best friend too! Did I mention it is super simple too, so making this bread is not an all day event, although I enjoy making breads like that as well!
The next time I make this bread I will make several loaves as with just two of us, it went quickly!
- 1 cup Warm Water (100-110F)
- 1 tablespoon Sugar
- 2 teaspoons Yeast
- 1 teaspoon Salt
- 2 tablespoons Rosemary
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 2 tablespoons Extra Virgin Olive Oil
- 1½ cups All Purpose Flour
- ½ cup Bread Flour plus extra for kneading
- 1 Egg, whisked + 1 tablespoon Water (Egg Wash)
- Dried Rosemary for sprinkling
- In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
- Stir in salt, rosemary, seasonings, olive oil, and all purpose flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for around 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
- Place the dough in a lightly greased bowl; cover, and let rise till double in size, about 1 hour.
- Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, around 45 minutes.
- Meanwhile, preheat oven to 400 degrees. Once the dough has risen, gently brush the to with the egg wash and sprinkle with dried rosemary.
- Bake on preheated stone for 20-25 minutes, until top is golden brown & sounds hollow when tapped.
