Rosemary bread
Description
Just delicious! Rosemary makes the bread even more umami.
Instructions
In a medium bowl, dissolve the sugar in warm water and mix in the yeast. When yeast is bubbly, mix in the salt, butter, 1 tablespoon of the rosemary, and the Italian seasoning. Mix in only 2 cups of the flour. Then gradually add the remaining flour to form a workable dough. Knead 10 to 12 minutes.
Coat the inside of a large plastic bowl with the olive oil. Place dough in bowl, cover loosely, and allow to rise 1 hour in a warm area.
Punch down dough, and divide it in half. Line a baking sheet with parchment paper, and lightly grease the paper. Shape dough into 2 round loaves, placing them on the baking sheet. Sprinkle with the remaining rosemary. Cover with kitchen towel, and allow to rise 1 hour, it will double in size.
Preheat oven to 375° F (190° C).
Brush the loaves with the beaten egg. Bake 15 to 20 minutes or until golden brown in color.
Notes
The same récipe can be used to make bread with other herb flavors. Just substitute rosemary with other dried herb to your taste.
The rosemary could be substituted with dried garlic granules or dried onion flakes.
