Quick Rosemary/ Green OliveBread

1 Tablespoon of White Sugar
1 Cup warm water
1 .25 ounce package active dry yeast
1 teaspoon salt
2 Tablespoons softened butter
2 Tablespoons of finely chopped rosemary
Teaspoon total of mixed seasonings (pepper, oregano, dried garlic, parsley, etc.)
3 cups bread flour
1 teaspoon California Olive Oil (as always---I recommend Temecula Olive Oil's amazing freshly pressed oils)
1 egg
dozen or so large green olives, cut lengthwise

Directions: Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and your customed teaspoon of mixed seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.

Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

Preheat oven to 375 degrees F (190 degrees C).

Brush loaves with egg. Press halved olives into loaf. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Adapted from Allrecipes.com


Popular posts from this blog

Plant Lovers Getaway in Fallbrook/North San Diego

Cheese Lovers' Getaway!