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| Lark’s Tuscan Rosemary Bread |
This is a recipe I had entered in a recent contest.
Now it has become my husbands
favorite Bread. Which is saying ALOT,
because he doesn’t like rosemary at all.
Give it a try and let me know what you think.
LARK’S TUSCAN ROSEMARY BREAD
1 1/2 tsp. Fleischmann’s ActiveDryYeast
1 C. Warm Water
1 TBSP. Honey
3 TBSP. Olive Oil
1 tsp. Salt
1/4 tsp. Italian Seasoning
1 TBSP. Dried Rosemary
1 TBSP. Coarse Ground Pepper
2 3/4 C. Bread Flour
Cornmeal~ optional
Sesame Seeds~ optional
Start my mixing the yeast, water and honey in a bowl.
Let this bloom for 10 minutes.
In your mixing bowl combine the olive oil, salt,
seasoning, rosemary and pepper.
When yeast mixture is ready, add to the oil
and seasonings, whisk together.
Add in the bread flour and mix on low until all flour is incorporated. Remove from bowl and knead 3-4 times to make smooth.
Rub a small amount of oil over the top and sides of dough.
Place into a well greased bread pan sprinkled
with a small amount of corn meal, cut 2-3 slits in top of dough.
*You can sprinkle with sesame seeds if so desired at this time.
(you can also make these into individual sized rolls.)
Cover and let rise until double in size.
Bake in a 375 degree oven for 35 minutes.
Happy Baking,
Lark
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Elajr, Yes it only rises the one time. 🙂
May I know if you let the dough just once based on your recipe? Thanks.
um YUM!’
LOVE this Lark! I haven’t baked bread in so very long… I really miss it! Maybe I could get my BFF to help me. Looks like the mixer does most of the heavy work anyway, right? Thank you! xoxoxo
Hey Lark! My husband is not a rosemary fan either. Is it a guy thing? But he’s a huge fresh bread eater. Maybe he would kike this too! Thanks for the recipe.