Breads, breads, breads

So I finally figured out a great way to make bread. Apparently it's a tried and true trick, but no one ever shared it with me. I finally found the best way here. I send you to the main page of this blog instead of a specific page because it's a wonderful blog! Great recipes and ideas, and most of her ingredients are found in her own garden or locally, so if you are from the northeast, you might want to pick up some ideas here!

Anyway, about a month ago I really wanted bread. Homemade bread. I finally found this blog, and it says to add the yeast to warm water with sugar (in the amount directed by the recipe). Then stir, cover with a damp towel and let rise for 15 minutes or so. That way, if it doesn't rise you can toss it and start over without wasting too many resources. I love it! The second I started gushing about it to my mother, who I had just sent a loaf of rosemary bread to, she said "oh yea you didn't know about that??" Well, I guess everyone knew but me! But it's a great way to make sure that you're bread dough will rise, without having to waste anything more than the basics.

So, in celebration of my newly honed bread making skills, I present Rosemary Bread, adapted from allrecipes.com:

First, add one package (.25 oz) yeast to 1 cup warm (approx. 110° F water) with 1 tablespoon white sugar. Stir and cover with a damp towel in a warm spot for about 15 minutes, until it has risen.

In a separate bowl, mix 1 teaspoon salt, 2 tablespoons softened butter, 2 tablespoons rosemary (fresh or dried, just depends on what you can get), 1 teaspoon italian seasoning (optional, this makes the bread very 'herby' as it has been described by others, so this step depends on how flavorful you want it to be). Mix these ingredients together well.

Once the yeast mixture has risen, add to bowl with herbs, salt and butter. Mix in well, and start adding 2 cups of flour. I like to use a half and half combination, some white flour, some whole wheat, but you could use all white or all whole wheat.

Now add in the third cup of flour. The last cup will be more difficult to work in, so I suggest using your hands to knead it in for about 5 - 10 minutes until well incorporated.

Coat the inside of the bowl with olive oil (though this step is not totally necessary as I have forgotten it in the past and the bread turns out fine!) Add the ball of dough to the bowl and cover with damp towel and place in a warm area for about an hour, or until dough has doubled in sizes.

Now uncover, punch dough down and divide in half. Shape into balls, or place in loaf pans.Re-cover and allow to rise again until doubled in size for about an hour. Brush with an egg wash, olive oil, melted butter or cooking spray, and sprinkle rosemary on top.

Preheat oven to 375°F and bake about 20 minutes, until golden brown on top. A good rule with bread is that if you can knock on it and it sounds hollow, it's done. I find my own bread usually takes a little more than 20 minutes.

Enjoy!!