White Bread with Rosemary
White bread with rosemary is a recipe featuring fresh ingredients from the Bread category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g flour
- 1 cube yeast (42 g)
- 0.5 tbsp sugar
- 5 sprigs thyme
- 4 sprigs Rosemary
- 50 g Parmesan
- olive oil (for greasing the loaf pan)
- 5 tbsp olive oil
- 1 tsp salt
- 1 tsp Baking Soda
Instructions
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1.
Pour the flour into a bowl, make a well in the center and crumble the yeast into it. Add the sugar and stir the yeast with 3-4 tbsp lukewarm water until smooth. Cover the bowl with a cloth and let rise in a warm place for about 20 minutes.
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2.
Rinse the herbs, shake dry, pluck off leaves and finely chop. Grate the parmesan finely. Grease a loaf pan with olive oil.
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3.
Knead the chopped herbs, olive oil, salt, baking soda, parmesan and about 300 ml lukewarm water into the pre‑rise dough until it becomes a firm dough that does not stick to the hands. Cover and let rise again for about 1 hour.
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4.
On a lightly floured surface knead the dough well, shape it long and place it in the loaf pan. Let it rise covered for another 20 minutes.
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5.
Preheat the oven to 200°C with both fan and top heating.
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6.
Score the dough lengthwise about 2 cm deep, brush with water and bake in the oven for about 50 minutes until golden brown.
