It was worth the wait! We shared a loaf of it with the neighbors and selfishly gobbled down all three loaves in less than 24 hours. YUMMM!
Oh, and did anybody want the recipe?
Rosemary Bread Ala Martha Stewart
Makes 2 loaves
- 1 1/2 teaspoons active dry yeast
- 1/4 cup warm water (110 degrees)
- 5 tablespoons extra-virgin olive oil, plus more for bowl
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons finely chopped rosemary, plus 1 tablespoon whole leaves
- 1 1/2 cups plus 1 teaspoon all-purpose flour, plus more for dusting
- 1 cup whole wheat flour
- Stir together yeast and the warm water in the bowl of an electric mixer. Let stand until foamy, about 7 minutes.
- Add 3/4 cup water, the olive oil, sugar, salt, chopped rosemary, 1 1/2 cups all-purpose flour, and the whole-wheat flour to bowl. Fit mixer with the dough hook; mix on low speed until dough comes together, about 1 minute. Raise speed to medium-high; mix until dough is smooth and elastic, 8 to 10 minutes.
- Lightly oil a large bowl. Shape dough into a ball, and transfer to oiled bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
- Punch down the dough; let rest, covered, 15 minutes. Turn out dough onto a lightly floured surface, and divide in half.
- Roll one piece into an 11-inch-long loaf. Gently twist dough to create contours, then tuck ends underneath. Transfer to a baking sheet. Press half the rosemary leaves into loaf. Repeat with remaining piece of dough.
- Loosely cover baking sheet with plastic wrap, and let loaves rise slightly in a warm, draft-free spot 30 minutes. Meanwhile, preheat oven to 400 degrees.
- Dust loaves with remaining teaspoon all-purpose flour. Bake until golden, about 30 minutes. Let cool completely on a wire rack before slicing.