- 1 3/4 cup Water at 80 degrees Farenheit
- 1/4 cup Olive Oil
- 2 1/2 tsp Salt
- 5 cup Bread Flour
- 1/3 cup Fresh Rosemary
- 2 3/4 tsp Yeast (Dry Active)
Combine all the ingredients in a mixer with the dough hook (or mix by hand) until it is one ball, slightly sticky with nothing on the bowl.
Prove until double in size (about 45 minutes).
Knock back-shape into rolls or place in bread tin. Leave to cool for 30 minutes.
Bake in a hot oven, 450-475, 10 minutes for rolls, 40-45 minutes for loaf.
**It should sound hollow when knocked on base