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Yeast,Loaf-Rosemary Bread

Source of Recipe

Internet


List of Ingredients

1 tablespoon white sugar
1 cup warm water
1 (0.25 ounce) package dry active, quick rise, yeast
1 teaspoon Kosher salt
4 tablespoons chopped, fresh rosemary
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon thyme
3 cups bread flour
1 tablespoon olive oil
Parchment paper
1 egg, beaten
1 tablespoon water







Recipe

1. Dissolve the sugar and yeast in the warm water in a medium bowl.
2. As the yeast starts to bubble add the salt, 3 tablespoons of rosemary, basil, oregano and thyme.
3. Using an electric mixer mix in the flour, 1/4 cup at a time. Once the flour is blended in and the dough is formed, knead the dough for 6-10 minutes.
4. Place the dough in a glass bowl greased with olive oil, cover with a damp paper towel and allow to rise for 1 hour (or until doubled in size) in a warm location.


5. Punch down the dough and divide it in half. Shape in to two round loaves.

6. Place the loaves on a parchment lined baking sheet.


7. Cover with a damp paper towel and allow to rise 1 hour (or until approximately double in size) in a warm place.
8. Preheat the oven to 375 degrees F.
9. Mix the egg and water together. Brush the mixture over each loaf of dough. Sprinkle the remaining rosemary on top of each.
10. Bake the loaves 15-20 minutes in the preheated oven, or until golden brown.