This rosemary bread is moist, dense, and delicious. The fresh rosemary taste and scent come through in a big way. The recipe makes 2 loaves of bread and it freezes well. I make this bread about twice a month and the photos are from a couple of different bakes. There's a big difference in the taste and texture of this bread vs. store bought--I may never buy bread from the store again. And, it's great fun to see the dough rise! A little science experiment in your kitchen...
Here's what you'll need:
*5 cups bread flour
2 teaspoons Kosher salt
1 tablespoon plus 1/2+ teaspoon instant yeast
1 cup water
**1 cup low-fat buttermilk
Spray oil
Kosher salt
In your stand mixer, mix the flour, salt, yeast, and rosemary with the paddle attachment. Add in the water, buttermilk, and oil, and mix on low until the dough is moistened and ingredients are blended in. Switch to the dough hook attachment and mix on low for 4 minutes, then put the dough on your bread board or dough mat, and knead it for 3 minutes. I often let the machine do all of the work.
Put dough in a large bowl sprayed with oil. Cover with a lightweight towel and let rise 90 minutes, whilst sipping a cup of tea. The dough should more than double in size.
Place the dough on your cutting board or dough mat and cut into 2 pieces. I weigh the dough on a food scale to make sure each piece is the same weight.
Form each piece into a ball and place on an ungreased baking sheet covered with parchment paper. Spray the top of the loaves lightly with oil and cover with a lightweight towel for 55 minutes so the dough can rise a second time.
In your stand mixer, mix the flour, salt, yeast, and rosemary with the paddle attachment. Add in the water, buttermilk, and oil, and mix on low until the dough is moistened and ingredients are blended in. Switch to the dough hook attachment and mix on low for 4 minutes, then put the dough on your bread board or dough mat, and knead it for 3 minutes. I often let the machine do all of the work.
Place the dough on your cutting board or dough mat and cut into 2 pieces. I weigh the dough on a food scale to make sure each piece is the same weight. Form each piece into a ball and place on an ungreased baking sheet covered with parchment paper. Spray the top of the loaves lightly with oil and cover with a lightweight towel for 55 minutes so the dough can rise a second time.
After 40 of the 55 minutes, heat the oven to 450. With a sharp knife make 2-3 cuts on top of each loaf and sprinkle a little Kosher salt inside. Be careful not to make the cuts too deep or long. After the full 55 minutes has passed, put the bread in the oven for 10 minutes. This helps make a good crust. Then, lower the oven to 400 and bake for 22-25 minutes. By now, your house is starting to smell wonderful!
Remove the bread from the oven and put it on a cooling rack for at least an hour before you cut it--if you can wait that long. This hearty bread slices best with a sharp, serrated bread knife. Toasted rosemary bread goes especially well with goat cheese, roasted red peppers, and lots o' fresh garlic.
*The amount of flour is an estimate, but 5 cups has worked for me every time I've baked this bread. However, the weather, home temperature, and other factors can affect the amount of flour you need. Your dough should be smooth-not too dry, not too wet. If the dough sticks to your hands add a little more flour until you get the right texture. If your dough is too dry add a little more water. You'll get to know the right "feel" for the dough after baking this bread a few times.
**If you find yourself without buttermilk, you can make your own. Add 1 tbsp of vinegar to 1 cup of milk, stir, and let sit for 5 minutes. I have also been using powdered buttermilk with great results.
**If you find yourself without buttermilk, you can make your own. Add 1 tbsp of vinegar to 1 cup of milk, stir, and let sit for 5 minutes. I have also been using powdered buttermilk with great results.
-Edited 11/2021; 11/2022
