Wednesday, January 7, 2004

Sweet Rosemary White Bread

(Originally posted on Wednesday, January 7, 2004 by Tim)

To facilitate my obsession of growing my own spices, Cat bought me a rosemary tree this X-mas. The tree grows quite fast and required a bit of trimming to get it back to its slim xmas tree figure when I took it out of the box. Of course this resulted in a bunch of rosemary and in my obsession to never waste anything, I started looking for bread recipes that used lots of rosemary. In going through our massive collection of bread books (two of them) I was surprised to find no recipes that required a tablespoon or more of the spice and so I decided to make one up. Both Cat and I have really enjoyed this recipe, we have now made it 3 times in a row. The kitchen smells fantastic while it is baking and the resulting bread is great for sandwiches, garlic bread, or just alone with a little butter (Mmmmmm, butter). Modi has yet to give an opinion on this bread as he's been too busy attacking the vaccuum cleaner to catch any falling off the counter.

1/2 cup water
5/8 cup milk
3 cups bread flour
1 1/2 tsp salt
1 1/2 tbs butter
3 tbs sugar
1 tbs fresh rosemary well rinsed (I would guess dry would work as well)
2 tsp active dry yeast

Place all ingredients in the bread maker. Set bread machine to normal cycle and 1 1/2 pound loaf. When finished, place bread on a cake rack to cool a bit before slicing.

Order of ingredients really doesn't matter in my experience. I've tried liquids first and solids first. Right now we do solids first because our bread pan has a small hole in the bottom and putting the solids in first mixes the liquids with the flour before they can leak out.

No comments:

Post a Comment