- 4 cups of bread flour
- 1 packet of quick rise yeast
- 1 1/2 cups of water (120°F)
- 2 Tbsp coarsely chopped fresh rosemary
- 2 tsp salt
- Extra-virgin olive oil
- coarse sea salt for sprinkling (optional)
- Combine flour, water, rosemary,salt, and yeast in your mixer fitted with dough hook. Mix on low speed for three minutes. Increase speed to medium and knead for four minutes. The dough should be slightly stiff, smooth, and elastic.
- Transfer the dough to a lightly olive oiled bowl, turn to coat, cover with a damp towel, and let rise in a warm place until nearly doubled in size, about 20 minutes. Fold the dough over on itself, pressing gently to release the gas. Let the dough rise a second time, about 20 minutes more.
- Divide the dough into two equal pieces and round into smooth balls, pulling the outer layer taut and pinching the excess dough together at the base of the balls. Place seam sides down on a lightly floured work surface, cover, and let rest until relaxed, fifteen minutes.
- Prepare two loaf pans by spraying the with cooking spray. Put your hands under each dough round and stretch and pull gently to fit the pans.
- Brush or mist the surface of the dough lightly with water. Let the dough rise for a third time in a warm place, covered, until the dough springs back slowly to the tough but does not collapse, fifteen minutes.
- Preheat the oven the 425°F. If you want, you can score the dough right down the center. Brush or mist dough with water once more. Bake until the loaves have a golden brown crust and sounds hollow when thumped on the bottom, twenty to twenty-five minutes. Let cool completely on wire racks.
- Brush or drizzle the top with olive oil and sprinkle with sea salt if desired.
rosemary bread rising
summer meal with rosemary bread