Amazing Rosemary Bread
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 tablespoons vegan margarine, divided
1 teaspoon salt
2 1/2 cups flour, divided
2 tablespoons fresh rosemary, chopped, divided
1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 tablespoon margarine, salt, and 2 cups flour.
2. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.
3. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes.
4. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 tablespoon rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Grease a baking pan or sheet, and preheat oven to 375 degrees F.
5. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining vegan margarine (and salt if desired).
SO HOW'D IT GO?
mmmm soo good :)>>> half whole wheat/ half white flour was success ;)b
This is the best bread I've ever made! Yay for being fluffy! Next time, I will add more salt. Maybe I miscalculated. But texture is spot on!
Made this last night, and it really is fool proof! My dough was a WRECK! It was sooo sticky, no matter how much flour I added. I couldn't even separate it into 2 loaves because it was so sticky. I wound up just dumping it all on a greased baking sheet. I think next time I'll use a loaf pan (if I have the sticky problem again).
Either way, it was delicious! We had it with lentil stew from the crockpot. Mmmm.... :)>>>
Could you have used a soft/pastry flour instead of all purpose or bread flour? If you are in the southern US and used a local brand of all purpose four it could be softer than most. The higher the protein in the flour, the more liquid it will absorb and make a stiffer dough. that is the only thing I can think of that would explain what happened but I am glad it turned out well anyway. I let mine over raise and it fell a bit but it was still wonderful.
Made this last night, and it really is fool proof! My dough was a WRECK! It was sooo sticky, no matter how much flour I added. I couldn't even separate it into 2 loaves because it was so sticky. I wound up just dumping it all on a greased baking sheet. I think next time I'll use a loaf pan (if I have the sticky problem again).
Either way, it was delicious! We had it with lentil stew from the crockpot. Mmmm.... :)>>>
very good. My rosemary bush was just planted this year so it was too small to pick all the rosemary I needed so I used a mix of fresh rosemary, sage and oregano. Also used about 1/2 whole wheat flour. DS's high school friends devoured 3 of the loaves (made a double batch, thankfully) and would have eaten the last if I had not called it off limits.
this has become my go to base bread recipe. i've made a few different types with it, substituting various spices and herbs for the rosemary and it's always flawless. the finished product is always light and fluffy on the inside and the perfect light brown crust on the outside. i usually use the recipe with a bread machine and just put the entirety of the dough into a loaf pan to bake. it ends up taking slightly longer to finish, but it's perfect for sandwich bread. thanks a ton for posting this!
Great bread recipe, it's delicious!
I think my yeast was old because it never bubbled and the dough didn't get any bigger so I had two small loaves which was fine by me. I used whole-wheat flour and dried rosemary and I had to cook it for a little longer than 20 minutes but the bread is awesome. It smells great, looks great and tastes great!
This is the best bread! It has become a staple at our house. My whole family loves it. My son will eat an entire loaf by himself. It's that good.
Fan-freakin-tastic!
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