Description
A delightful homemade bread infused with fresh rosemary, perfect for sandwiches, toasts, or enjoyed with butter.
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
- Add the flour, salt, chopped rosemary, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and shape it into a round loaf. Place the loaf on a baking sheet, cover it, and let it rise for another 30 minutes.
- Preheat your oven to 400°F (200°C). Make a few slashes on the top of the loaf with a sharp knife and bake for 30-35 minutes or until golden brown.
- Remove the bread from the oven and let it cool before slicing and serving.
Notes
Store in a bread box or paper bag to keep fresh; wrap in plastic and freeze for longer storage.