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Yet another adaption of a recipe from 101 Cookbooks, this time I’ve borrowed her recipe for easy little bread. This yeast-based recipe is indeed easy and quick, but you’d never know it: it has a great, light texture, and an incredible crust. I wanted to make a rosemary bread, because that is one of my favorites, and used olive oil instead of butter because I wanted my bread to be dairy-free. But you could try this plain or add any seasonings you like. Some ideas that come to mind are: parmesan or another hard cheese, oregano and feta, onion, caraway seeds, herbs de provence, lavender and honey, or mixed seeds.

Easy Rosemary Black Pepper Bread

1 1/4 cups warm water

one packet active dry yeast

1 tablespoon honey, agave, or sugar

1 cup unbleached all-purpose flour

1 cup whole wheat flour

1/4 cup multigrain cereal (not instant)

3/4 cup rolled oats (not instant oats)

1 1/2 teaspoons fine grain sea salt

2 tablespoons extra virgin olive oil

1 1/2 tablespoons finely minced fresh rosemary

1 teaspoon freshly ground black pepper

Instructions

mix yeast, water, and sweetener and put aside in a warm place to “bloom”

Meanwhile, chop the rosemary, and mix all dry ingredients together. If your yeast is slightly bubbly and smells like fresh bread or beer, mix the wet ingredients with the dry. Cover with a warm, slightly damp towel and put in a warm place to rise for about half an hour. Preheat oven to 350 degrees.

Oil your bread pan really well. Dump the dough inside, and top with a teaspoon or so of sea salt and freshly ground black pepper, and a drizzle more of the olive oil.

Bake for 30-40 minutes or until the top is golden brown. Right away, remove it from the pan and onto a cooling rack to keep your olive oil-ed edges nice and crispy.

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