Rosemary isn’t my favorite herb, I’ll admit. Still, this Rosemary Round Loaf that i created a while back is a delicious treat on an Autumn day!
- 1 cup warm water (100-110 F)
- 1 Tbsp. sugar
- 2 tsp. active dry yeast
- 1 tsp. salt
- 2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
- 1/4 tsp. Italian seasoning
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. extra virgin olive oil
- 1 1/2 cups white whole wheat flour
- 1/2 cup bread flour
- dried rosemary, for sprinkling
In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof. The top of the water should be foamy when the yeast is activated
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 for about 5 minutes, adding more flour as necessary to prevent sticking, until elastic. The secret to a good, moist loaf is to allow the dough to remain just a little wet and not have all of the water.
Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size again; about 45 minutes. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary (optional).
Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.