Rosemary Bread: Guest post with Pass the Sushi
Nov 14, 2011, Updated Aug 19, 2022
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Today all of our stuff is scheduled to be delivered at our townhouse. As I write this, that is the plan at least 🙂 Needless to say, this week there will not be a lot of cooking happening. Or last week either, since my kitchen was all packed up. So I asked a few of my favorite bloggers to help me out! Kita from Pass the Sushi is the first one I am bringing to you. If you are not familiar with Kita, I suggest you run over there (as soon as you read this of course), and look around. She has stunning pictures, as well as over the top delicious food! She dedicated a whole week to Man Food last Father’s day, and oh the Desserts! It might be a good thing that we aren’t neighbors, I would never stay on a diet!
Ok, enough from me….here is Kita from Pass the Sushi!
Hi I’m Kita from Pass the Sushi and I have been reading Erin’s moving adventures recently and getting totally excited for her! I am sure that it is horribly stressful moving a household across the country, but it also sounds so fun! It’s like a brand new adventure in a brand new place, and while I’m sure there will be adjustments – there’s something about the idea of picking up and moving that just seems good for the soul. Then again, I’ve never moved more than 25 miles at once so who am I to talk.
I have been super proud of Erin for continuing to post, be a mom and pack all at the same time. I’m throwing a bridal shower this week and am ready to throw my hands in the air. I can’t pretend I have the skills to pull off everything she’s managing right now.
Enough of my ramblings! You guys are here for the goodies right?
Copy-Cat Rosemary Bread from Macaroni Grill
From Food Network Magazine April 2011
Ingredients:
· 1 1/4 oz packet active dry yeast
· 2 teas sugar
· 2 tbs extra-virgin olive oil, plus more for brushing and serving
· 2 1/2 cups all-purpose flour, plus more for dusting
· 2 tbs dried rosemary
· </spa n>1 teas fine salt
· 3/4 cup water
· 12 teas kosher salt
· freshly ground black pepper
Preparation:
Sit the yeast, sugar and 1/4 cup warm water in a large bowl. Let sit until foamy, about 5 minutes.
Add 1 tbs olive oil, the flour 1 1/2 tbs rosemary, the fine salt and 3/4 cup water; stir with a wooden spoon until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes.
Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil. Generously flour a work surface turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides o make a free-form square. Use a spatula to turn the dough over, then tuck the corners to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with olive oil and sprinkle with the kosher salt and the remaining 1/2 tbs rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
Love this rosemary bread!! Made it yesterday and it went very well with dinner (vegetable/chicken stew). I’m definitely keeping this recipe. Thank you so much!
So glad you liked it!