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Rosemary Bread

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  Compressed yeast 1⁄2 Ounce (Fresh)
  Warm water 1⁄2 Pint
  All purpose flour 12 Ounce (Strong Plain)
  Salt 1 Teaspoon
  Wholemeal flour 4 Ounce (Whole Wheat)
  Fresh rosemary 4 Teaspoon, chopped

Cream the yeast with 2 tablespoons (3 T) of the water.
Sift the plain flour and salt together into a warmed bowl.
Stir in the wholemeal flour and 3 teaspoons of the rosemary.
Make a well in the centre and pour in the yeast liquid and the remaining water.
Gradually draw the flours into the liquid and continue mixing until all the ingredients are well blended and the dough comes away from the sides of the bowl.
Turn the dough onto a lightly floured board and knead for 5 minutes to form a smooth, elastic ball.
Place in a clean bowl, cover with a sheet of oiled polythene (plastic) and set aside for 1 1/2-2 hours in a warm place until the dough has doubled in size.
Turn the dough onto a lightly floured surface and knead for 3 minutes.
Shape into a loaf and place in a greased 1 lb.
loaf tin.
Put the tin into an oiled polythene (plastic) bag and leave to rise in a warm place for about 45 minutes or until the dough has risen to the top of the tin.
Sprinkle with the remaining rosemary.
Bake in the centre of a hot oven, 475°F, Gas Mark 9 for 15 minutes.
Lower the temperature to moderately hot, 375°F, Gas Mark 5 and bake for a further 25 minutes.
Turn the loaf out of the tin and tap the base with the knuckles.
If it sounds hollow, the loaf is cooked, if not, place upside down on a baking sheet.
Return to the oven, lower the temperature to moderate, 325°F, Gas Mark 3 and bake for a further 5-10 minutes.
Cool on a wire rack.

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Rosemary Bread Recipe