Rosemary Bread

An unusual accompaniment to cheese or soup, Rosemary Bread is delicious served warm from the oven, spread with unsalted butter.


1 teaspoon butter

2 oz. fresh yeast

2- teaspoon sugar

10 fl. oz. plus

1 tablespoon lukewarm water

12 oz. flour

1 teaspoon salt

4 oz. wholemeal flour

1 ½ tablespoons plus

1 teaspoon dried rosemary

Grease a 1-pound loaf tin with the butter and set aside.

Crumble the yeast into a small bowl and mash in the sugar with a kitchen fork. Add the tablespoon of water and cream the water and yeast together. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes or until the yeast mixture is puffed up and frothy.

Sift the flour and the salt into a warmed, large mixing bowl. Stir in the wholemeal flour and the U tablespoons of rosemary. Make a well in the centre and pour in the yeast mixture and the remaining water. Using your fingers or a spatula, gradually draw the flour mixture into the liquid. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.

Turn the dough out on to a lightly floured board or marble slab and knead it for about 5 minutes, reflouring the surface if the dough becomes sticky. The dough should be clastic and smooth.

Rinse, thoroughly dry and lightly grease the large mixing bowl. Shape the dough into a ball and return it to the bowl.

Cover the bowl with a clean damp cloth and set it in a warm draught-free place for 1 to U-hours or until the dough has risen and has almost doubled in bulk.

Turn the dough out on to a floured surface and knead for about 3 minutes. Shape the dough into a loaf and place it in the tin. Return it to a warm, draught-free place for 30 to 45 minutes or until the dough has risen to the top of the tin.

Meanwhile, preheat the oven to very hot 475 F (Gas Mark 9, 240°C). Sprinkle the top of the dough with the remaining rosemary.

Place the tin in the centre of the oven and bake for

15 minutes. Then lower the temperature to fairly hot

375°F (Gas MARK 5,

190 C) and bake for a further

25 minutes.

After removing the bread from the oven, tip the loaf out of the tin and rap the underside with your knuckles. If the bread sounds hollow, like a drum, it is cooked. If it does not sound hollow, lower the oven temperature to warm

325 F (Gas MARK 3,

170 C), return the loaf, upside-down, to the oven and bake for a further

5 TO 10 minutes.

Cool the loaf on a wire rack.

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