Part of a web series of bread baking and talk about the craft of journalism, this time with Rosemary. I hope you like it, and please subscribe on YouTube, and to my e-mail list.
***This is another video in a series of vlogs meant to help me work on video editing, and my amateur bread baking. It’s not perfect, but I hope I show some improvement over time. Thanks for being with me as I try to improve myself, and hopefully add some interesting content to the world***
Rosemary Bread Recipe
What you need:
1 Tbsp sugar
1c warm water
1 package active dry yeast (.25 oz)
1 Tbsp olive oil
1 tsp salt
2 Tbsp butter (softened)
2 Tbsp rosemary
Sea salt
3c flour
1) Mix sugar, yeast, and warm water in a bowl. Begin to stir, waiting for bubbling to show the yeast have gone to work. When bubbly, add salt, butter, 1 Tbsp rosemary, and 2c flour. Stir and add in flour as necessary.
2) Shape into a workable dough.
3) Lightly dust a Banneton with rice flour (or almond flour for an interesting flavor) for the dough to rise for 30+ minutes or so before transferring to a baking sheet. Alternatively, set the loaf/loaves on a greased/oiled pan to rise. Pre-heat oven to 375F.
4) Sprinkle rosemary on the loaves to taste. Optionally, sprinkle a little sea salt. You can lightly oil the loaves before sprinkling if you want.
5) Bake 20 minutes or until brown.
6) Enjoy!
(Inspired by this recipe)