Making – and Breaking – Bread

Today was bread-making day! I know it sounds funny, but I have never made homemade bread. (Considering the fact that I just started cooking only 1 year ago, I guess this is not so strange.)

I love the rosemary bread at Macaroni Grill, so that’s what I decided to make. I even used fresh rosemary from our little rosemary bush on the porch. All in all, it was a successful bread-making experience (although it took a while, with all the kneading and the rising and the cutting in half and the rising again!) But the bread that Linus and I enjoyed with dinner was delicious! So, here’s the recipe and pics…

1 tbsp sugar
1 cup warm water
1 (1/4 cup) package active dry yeast
1 tsp salt
2 tbsp butter, softened
2 tbsp fresh rosemary
1 tsp Italian seasoning
3 cups white flour
1 tbsp olive oil
1 egg, beaten

1. 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 Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
2. 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.
3. 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.
4. Preheat oven to 375 degrees.
5. Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
(I forgot to do this last step, so my bread doesn’t look as fancy or shiny, but I would suggest it.)

Breaking the bread, the final product





Splitting the loaf, ready to bake











The cute little rosemary bush:)

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