Rosemary Herb Bread

After this post, I got a couple of requests for the rosemary herb bread recipe.  Let me tell you, this bread is good!  Here is the original recipe, but I've adapted it a bit.  I'm bit of a herb hoarder and I love to add tons of different herbs to everything I make.  (Lemon Basil cupcakes anyone?!)

Rosemary Herb Bread

{adapted from this recipe}

1 tablespoon yeast

1 tablespoon sugar

1 cup warm water

3 cups flour

1 teaspoon salt

2 tablespoons butter

 rosemary

oregano

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.  Mix in 1 T butter, salt, and 2 1/2 cups of flour.  Add the fresh chopped rosemary and oregano (not all of it,save some to garnish).  Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.  Add more flour if necessary.  Oil a bowl, put dough in it and cover with a towel.  Let dough rise in a warm place for one hour until doubled.  Punch down dough and divide in half.  Let dough rest about 5 minutes.  Spray baking pan or cookie sheet with cooking spray.  Shape the dough into 2 small rounded oval loaves.Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.  Let loaves rise again until doubled, about 45 minutes.  Preheat oven to 375°F.   Bake for 15 to 20 minutes, until lightly browned.  Carefully remove from oven, brush with remaining butter (and salt if desired)

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If you're using fresh herbs make sure you use a good amount.  I'll be honest, I take more of a "whatever looks good" approach when it comes to cooking, (that's why there's not an exact measurement for the rosemary & oregano).  So feel free to adapt this recipe to whatever you like.  Whenever I'm ready to serve the bread, I brush the top with olive oil & melted butter and throw on some more rosemary and oregano.  Let it broil for a few minutes and voila you've got the most delicious bread. 

Bon appétit!