Rosemary Bread

This is my first month in the Secret Recipe Club! Each member is assigned a blog and from there you choose a recipe to make yourself. This recipe comes from Julie at A Little Bit of Everything. (Hi Julie!) 

Julie lives in Omaha and as I was going through her recipes, I was surprised at how many I had either made myself or saw a recipe that I'd been wanting to try. I'd been wanting to make the copycat Rosemary Bread from Macaroni Grill restaurant and saw that Julie had baked it. I love the smell of Rosemary and after reading how Julie loved the bread, decided to make it. 

This made two very small loaves of bread... just right for individual loaves at dinner. They could also be hallowed out to make a soup bowl.

I adapted the recipe slightly, using olive oil in the recipe instead of butter. 

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Rosemary Bread  (adapted from food.com, recipe 64446)

1 T yeast

1 T sugar

1 c warm water

1 tsp salt

1 T olive oil

2 ½  cups flour

2 T rosemary, chopped

1 T butter

Place yeast, sugar, water, salt and oil in bowl of a stand mixer fitted with a paddle attachment. Mix for 1 minute. Add 2 cups flour and 1 tablespoon chopped rosemary. Change to dough hook and knead for 8 minutes, adding more flour as necessary, until dough is smooth and elastic.

Spray a bowl with cooking spray. Place dough into bowl, cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough and divide in half. Line a baking sheet with parchment. Shape each piece of dough into a small rounded oval loaf. Cover and let rise again until doubled, about 45 minutes.

Preheat oven to 375°. Bake 15-20 minutes until lightly browned. Remove from oven, brush with butter and sprinkle with sea salt. Makes 2 individual loaves.