Rosemary Olive-Oil Bread

I finally broke my bread-making cherry.   Not just fiddled around with it a little, but actually broke it.   We're talking yeast, kneading, punching, and everything!  

 If you've read my blog before, you probably know that I am a big fan of the Artisan Bread that I've worked with in the past.  It's a yeast bread, but requires no kneading or punching- the two aspects of bread making that have daunted me the most.   It is a very tasty bread, and makes a superb pizza crust.  However, I had made it enough times that I was starting to get bored, and all of these recipes for all of these super tasty breads kept popping up everywhere- making my mouth water and my hands itch to make them! 

 I found this recipe for Rosemary Olive Oil Bread and, being the huge rosemary fan that I am, I had to try it.  I had everything right there in my kitchen, just begging to be used.  I read through the recipe a few times and thought, "It really doesn't sound that difficult."

 I was so right.  *high five*

It was absolutely delicious.  Even my kids ate it up!  It seriously didn't last more than a couple of days.  It has a very strong flavor- I will warn you.  Of course, I probably put in a tad bit more rosemary than the recipe called for.  But, if you are a fan of rosemary, you will adore this bread. 
Make sure to wrap it when not in use though.  It did get a little tough when left out overnight (once cut open).  But, not enough to keep us from munching it right to the crumbs!  It would be absolutely divine with some soup.  I'm thinking some Zuppa Toscana.  My mouth is watering just thinking about it. 

So, seriously-  If you've wanted to try your hand at baking bread, but have been put off by all the kneading and punching and stuff, (and you like rosemary) try this bread.  Super easy.  Super tasty!

Ingredients:

1 cup warm water
1 tablespoon sugar
2 teaspoons dry active yeast
1 teaspoon salt
2 tablespoons fresh rosemary, or 2 teaspoons dried
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 tablespoons olive oil
2 cups whole wheat flour, + more for kneading
1 egg, whisked
1 tablespoon water
extra rosemary


Directions:

1.  In a large bowl, combine the water, sugar, and yeast.  Let sit for 10 minutes.
2.  Stir in the salt, rosemary, seasonings, pepper, and olive oil.  Add the flour and stir until the dough forms a ball.  Knead on a lightly floured surface for about 5 minutes.
3.  Place dough in a lightly greased bowl and cover.  Let rise until doubled in size, about 1 hour. 
4.  Punch down the dough and form into a round loaf.  Cover and let rise until doubled; about 45 minutes.
5.  Preheat oven (and pizza stone) to 400*F.  When dough has risen, combine whisked egg with the water, and brush overtop the dough.  Sprinkle with extra rosemary.  
6.  Bake for 20-25 minutes until top is golden and it sounds hollow when tapped.