update: Wow this recipe has gotten lots of attention I’m happy to say. It was featured on the Foodbuzz Top 9 on June 13,2012. Thank you so much to the other foodies who buzzed it up!
If you’d like to see more yummy bread recipes hop over to GirliChef and check out the BYOB linky.
This recipe is one of my favorite bread recipes.
After buying a very expensive loaf of artisan rosemary bread from the grocery store I decided I could make my own and it would be 1 cheaper 2 healthier and 3 taste better then the store bought loaf. I was right on all three counts.
I posted this recipe here the first time I made it. A few weeks ago I decided to make it again but this time replace some of the all purpose flour with bread flour. I wanted to see if the bread flour could make this loaf even better then it already was.
Oh Yes it did!
The bread flour made the loaf denser.
With the addition of bread flour it turned out even more like that expensive loaf of artisan bread.
Try both recipes or just try this one. I promise you won’t be sorry.
I make this loaf of bread to eat with a baked ham and heirloom tomato sandwich and I love it.
It is one of the best sandwiches I make. I’m drooling just thinking about it.
I may have to make it this week since I have an heirloom tomato sitting on my counter! A quick trip to the grocery store and the ham will be here also.
You may use fresh rosemary or dried rosemary in this recipe. I have done both. Nothing beat fresh rosemary but not everyone has a rosemary plant in their yard. The first time I made this recipe I didn’t either but have since planted one.
Soaking the dried rosemary in the olive oil before adding it to the dough helps keep the rosemary from getting too dry during the baking process.
You can shape this loaf into two rounds or bake it in a loaf pan if you want.
I like the rustic look of a hand formed loaf myself so that is how I make it.
Be sure to brush the loaves with plenty of olive oil before baking. The olive oil does something wonderful to the crust as it bakes. The crust will be flaky and so much more buttery then if you actually used butter.
You can of course make this recipe without a stand mixer. Simply mix and knead by hand. Be sure to knead by hand the proper amount of time to make sure the gluten has a chance to form.
One of the biggest mixtakes you can make when making homemade bread is to not knead the dough properly. This is the most important step in the bread making process.