Recipe by: Michelle Pilarczyk
Source: adapted from Sunset “Breads”
Makes 1 loaf
- 1 package (7 g) active dry yeast
- 1 cup warm water (about 110 F)
- 3 Tbsp chopped fresh rosemary
- ½ tsp sugar
- 1 tsp salt
- 1 cup whole-wheat flour
- About 2 cups all-purpose (plain) flour
- A few Tbsp olive oil
- 1 large egg, beaten
- Coarse sea salt, to sprinkle
- A few leaves of fresh rosemary, for garnish
- Sprinkle the yeast over the warm water in a large mixing bowl and let set until foamy, about 5 minutes.
- Add the chopped rosemary, sugar, salt, whole-wheat flour, and ½ cup of the plain flour.
- Beat with a heavy spoon or an electric mixer using a paddle attachment to form a sticky dough.
- Beat in 1¼ cups more plain flour.
- Knead for 8-10 minutes, either using dough hook attachment of the mixer or by hand, adding in the remaining ¼ cup flour as you knead (until the dough no longer sticks).
- Grease a clean bowl with the olive oil.
- Place the dough in the bowl and cover with cling film. Let rise in the warm room until doubled in size, about 1 hour.
- Punch down the dough and knead briefly on a lightly floured surface.
- Shape into a ball, gently pulling the surface under until smooth.
- Place on a greased baking sheet. Brush lightly with oil.
- Cover loosely with cling film and let rise in a warm place until doubled, about 45 minutes.
- While it is rising, preheat the oven to 190 C (375 F).
- Brush the loaf with the beaten egg. Make an ”X” cut with a razor blade or very sharp knife, and sprinkle with coarse sea salt and some whole rosemary leaves.
- Bake until the loaf is browned and sounds hollow when tapped on, about 45 minutes.
- Remove from the oven and let cool slightly before slicing and serving. Serve with good quality olive oil on the side to dip it into.
Download PDF here: American Rosemary Bread