Rosemary Olive Oil 
Ingredients
1
|
cup warm water (100-110 F)
|
1
|
Tbsp. organic cane sugar
|
2
|
tsp. active dry yeast
|
1
|
tsp. salt
|
2
|
Tbsp. fresh rosemary,
chopped (or 2 tsp. dried)
|
¼
|
tsp. Italian seasoning (or
pinch of each ground garlic, dried oregano, and dried basil)
|
¼
|
tsp. freshly ground black
pepper
|
2
|
Tbsp. extra virgin olive
oil
|
1½
|
cups white whole wheat
flour
|
½
|
cup bread flour + extra for
kneading
|
1
|
egg, whisked + 1 Tbsp.
water, for egg wash
|
|
dried rosemary, for
sprinkling
|
Directions
1. In a large bowl, combine
the warm water, sugar, and yeast. Let sit 10 minutes to proof. 2. Stir in the
salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread
flour and stir until the dough forms a ball. Knead on a lightly floured surface
for about 5 minutes, adding more flour as necessary to prevent sticking, until
smooth. 3. Place the dough in a lightly greased bowl; cover; and let rise until
doubled in size, about1 hour. 4. Punch down the dough and form it into a round
loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and
let rise until doubled in size, about 45 minutes. 5. Meanwhile, preheat oven
(and pizza stone) to 400 F.
Once the dough has risen, gently brush the top with egg wash and sprinkle with
dried rosemary. 6. Bake on preheated stone for 20-25 minutes until the top is
golden brown and sounds hollow when tapped. Makes 1 round loaf.
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