Rosemary Bread

Ingredients

  • 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)

Yields 2 pounds

    Instructions

    • 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