I am the Breadwinner!

To go with tonight’s dinner of Spaghetti Squash Marinara, I decided we needed some rosemary bread.  Thus I set out to make some in the most obnoxiously, self righteous “Goopy” Gwyneth Paltrow way.

I activated my yeast.  Only the happiest of yeast gets this foamy. 

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Make sure your yeast is well cared for and fed properly.  I mixed up the dough using my stand mixer with the bread hook.

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While my dough was rising, I mixed up a batch of banana bread.  If you don’t multitask like this, you aren’t “Goopy’ enough, and I will judge you.   Consider yourself warned.

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I kneaded the dough a second time by hand and put it back to rise.  This is really important if you don’t want your bread to be brick-like.  I simply cannot abide brick-like bread.  While the bread was rising a second time I cut out a new project.  While the bread was baking, I started assembling.

Thirty minutes later, we had a beautiful loaf of bread. Now all I need is a wood fired brick oven in my backyard. 😉


Rosemary Bread
A rustic wheat bread.
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Cook Time
30 min
Total Time
2 hr 15 min
Cook Time
30 min
Total Time
2 hr 15 min
Ingredients
  1. 2 cups of lukewarm water
  2. 3 cups of flour (I used 1/2 wheat and 1/2 all purpose)
  3. 2 teaspoons of sugar
  4. 1 teaspoon sea salt
  5. 2 1/2 teaspoons (or one packet) of active dry yeast
  6. 2 tablespoons of rosemary
  7. 1 tablespoon olive oil
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix sugar and 1/4 cup of the lukewarm water in a measuring cup. Add yeast and allow to set until the yeast is foamed up and creamy looking, about 10 minutes depending on kitchen temperature. While yeast is activating, mix flour, rosemary, and salt in a bowl; I used my Kitchen Aid stand mixer, but this can be done by hand. Add activated yeast solution to the flour, along with the other 1 3/4 cups of lukewarm water, a little at a time until a ball that holds its shape forms. Place in a greased bowl and cover with a cloth and set aside to rise until the dough has doubled in size. Times will vary, but 45 minutes seems to be average. Knead dough and place back into bowl until it rises again. Shape loaf into oval and place on a baking sheet or pizza stone. Score top with a sharp knife and bake for 30 minutes. Loaf will be golden brown and sound hollow when you knock on the bottom with your knuckles. Brush top with olive oil.
Notes
  1. This recipe is very versatile. You can add other herbs or flavorings to suit your needs.
Adapted from Adapted from "For the Feast"
Adapted from Adapted from "For the Feast"
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