Rosemary and Olive Oil Bread.

I've had the idea that making bread by hand is the hardest thing anyone can do.  "How did those pioneer women do it without a machine?! This is impossible!"

Not so.

I have really wanted to try making bread, but so many recipes say blah blah use a bread machine or meh meh electric mixer.  "I don't have one how can I ever make bread I'm a failure!"

This was constantly going through my head.  

Then one day I decided that's just stupid and I can do anything I want, even if it is to make bread by hand.  Take that electricity!

Really though, it's just not that hard...

I made some delicious bread a few days ago that blew my taste buds back to Italy and my mind back to the Roman Empire.  I was ready to pick up a sword and go all gladiator on that unfolded laundry.  I didn't.  

So here's the recipe. I. Love. It.  And I found it here.

Rosemary Olive Oil Bread

1 cup warm water

1 Tbs. organic cane sugar

2 tsp. active dry yeast

1 tsp. salt

2 Tbs. fresh rosemary, chopped (or 2 tsp. dried)

1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)

1/4 tsp. freshly ground black pepper

2 Tbs. extra virgin olive oil

1 1/2 cups white whole wheat flour

1/2 cup bread flour + extra for kneading

1 egg, whisked + 1 Tbs. water. for egg wash

dried rosemary, for sprinkling

1. In a large bowl, combine the warm water, sugar, and yeast.  Let sit 10 minutes for proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole what flour.  Add the bread flour and stir until the dough forms a ball.  Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Plavce the dough in a lightly greased bowl; cover; let rise until doubled in size, about 1 hour.

4. 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, about 45 minutes.

5. Meanwhile, preheat the oven (and pizza stone) to 400 F.  Once the dough has risen, gently brush the top with egg wash a sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

Eat it.