This healthy bread is loaded with Omega-3 rich olive oil plus rosemary. It results in an aromatic, flavorful, lightly textured loaf that is also crisp on top. This bread makes a fine accompaniment of hot bowl of chowder or soup. Smart Recipes, European Recipes, Eggs,Grains Recipes, Recipes Eggs,Grains European Rosemary Olive Oil Bread Rosemary Olive Oil Bread Recipe | PT50M Serves 8 Ingredients: 2 Cups Warm Water 2 Tablespoons Olive Oil 2 Teaspoons Salt 2 Tablespoons Sugar 6.5 Cup Bread Flour 5.25 Teaspoons Yeast 3 Tablespoons Dried Rosemary 1 Egg In a large bowl, dissolve yeast and sugar in warm water and set aside for about 5-10 minutes. Add remaining ingredients except egg and mix well. With your hands, knead the dough for about 10 minutes or till dough becomes elastic and smooth. With a towel, cover dough and keep aside in a warm place for about 1-1½ hours. Place dough onto a lightly floured surface and flatten with your palms into 2 inch tall. Divide dough into 2 equal sized portions. Place 1 dough portion onto floured surface and gently, punch down. Now, begin folding the 1 dough portion underneath itself repeating several times (3 or 4 times at least). Make sure to keep the top smooth by tucking the ends underneath. Arrange the dough into a large greased loaf pan, smooth side up. With a towel, cover the loaf pan and keep aside for about 40-45 minutes. Repeat with the remaining dough portion. Preheat oven to 400 degrees. Make a cut on top of each loaf with a serrated knife. In a small bowl, beat together egg and a little bit of water. Coat each loaf with egg wash slightly. Bake for about 25-30 minutes or till top becomes golden brown. The bread is done when it sounds hollow tapping on the bottom. Remove from the oven and keep onto the wire rack to cool in the pans for about 5-10 minutes. Carefully, invert the loaves onto the wire rack to cool completely before serving.

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