* Exported from MasterCook *
Bread, Rosemary Olive Oil
Recipe By :by Rachael Tanis
Serving Size : 9 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Amount Measure Ingredient -- Preparation Method
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1 cup warm water -- (100-110F)
1 tablespoon sugar
2 teaspoons active dry yeast
1 teaspoon salt
2 tablespoons fresh rosemary -- chopped
1/4 teaspoon Italian seasoning -- (see note)
1/4 teaspoon freshly ground black pepper
2 tablespoons Olive Oil -- Sciabica's Mission Spring Harvest brand
1 1/2 cups white whole wheat flour
1/2 cup bread flour -- plus extra for kneading
1 egg -- whisked, plus
1 tablespoon water -- for egg wash
rosemary -- dried or fresh, for sprinkling on top
Note: or combine a pinch each of ground garlic, dried oregano, and dried basil
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit
10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat
flour. Add the bread flour and stir until the dough forms a ball.
Knead on a lightly floured surface for about 5 minutes, adding more
flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise
until doubled in size, about 1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a
flour dusted pizza peel or parchment-lined baking sheet; cover; and
let rise until doubled in size, about 45 minutes.
5.Preheat oven (and pizza stone) to 400F. Once the dough has risen,
gently brush the top with egg wash and sprinkle with rosemary.
6. Bake on preheated stone or baking sheet for 20-25 minutes until
the top is golden brown and sounds hollow when tapped.
Source:
"adapted from: A Hint of Honey"
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Per Serving (excluding unknown items): 139 Calories; 4g Fat (25.8%
calories from fat); 5g Protein; 22g Carbohydrate; 3g Dietary Fiber;
24mg Cholesterol; 247mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.