Rosemary Bread Recipe

Ingredients

• 2 1/2 cups water
• 1 TBS butter
• 1 TBS salt
• 1 TBS dried rosemary
• 4 cups bread flour
• 3 cups all-purpose flour
• 4 1/2 tsp active dry yeast (2 packages)
• 1 egg, beaten
• 1 tsp heavy cream

Method

Place the water and butter in a small saucepan and warm over low heat until temp is 120 F. Remove from heat but don’t delay the next steps.

In a large stand mixer with paddle attachment (or large mixing bowl using a hand beater) combine salt, rosemary, and 2 1/2 cups of bread flour. Mix in at low speed the warm water/butter mixture. Add the yeast. Beat on medium speed until all the liquid is evenly distributed, about 2 minutes.

Add 1 cup of all purpose flour and beat on high speed until you have a thick batter, about 2 more minutes. Scrape the bowl as need to fully incorporate the flour.

Using rubber spatula or wooden spoon, stir in the remaining all-purpose and bread flours until well incorporated. Turn out onto a very lightly floured surface and knead until all the flour is evenly distributed, about 1 minute.

Use a splash of olive oil to grease a large bowl and place the dough in the bowl, turning to lightly coat it with oil. Place a towel over the bowl and place it on the top rack of a cold oven. Put a bowl of hot water on the bottom rack and close the oven door. Let rise until doubled in size, about 1 1/2 hours.

Punch down dough and turn out onto lightly floured surface. Knead until the dough is soft, smooth, and has good elasticity, about 10 minutes. You will feel the difference in the dough as it reaches the right consistency, so keep kneading until it starts to soften and more easily stretch as you knead.

At this point, you can form it into braids, rolls, knots… whatever your heart desires.

The second rising takes about 30 minutes to double in size if done as described above using hot water in a cold oven.

To bake, preheat oven to 450F. Mix the beaten egg and heavy cream together and then gently brush on the risen dough. Bake until bread has a beautiful mahogany color and sounds hallow when tapped, about 30 minutes for a loaf or braid.

Transfer immediately to a cooling rack and let cool at least 10 minutes before slicing loaves or braids. If you slice too soon the interior will still be warm and the bread will not hold its texture.