Embellishmints

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Romsemary + Olive Oil Bread Recipe

We just recently moved to a new state. We accepted this job offer and moved to a place where we know no one! Yes we did that when we moved from Utah to Connecticut for grad school but we had built in friends. We were so blessed to meet two great families who not only share our same religion {you can read more about it here} but had young children! They instantly became lifelong friends. Friendship hasn’t come as easily here in Illinois. I’m pretty sure I didn’t meet anyone for about 3 weeks. I have made some great friends, but it’s just a completely different situation because no one else is in our same situation. Making the transition from being full time students to working is really hard. Like harder than I imagined. Weird right? We’re in a weird middle ground because we aren’t students but we aren’t established either. We’re making money but it doesn’t really feel like it because student loans nowadays are killer! haha.

I love doing nice things for people that mean the most to me! Considering none of my family or friends lives anywhere nearby {like not at all!} I wanted to make sure the people my husband sees the most knew how much we care, and how grateful we are for them in our lives. I wouldn’t want to make this transition anywhere else, because I have to tell ya, the Midwest is amazing! I really do love the people here. Everyone is SO nice. SO NICE! And I could not be more grateful.

I decided to make a really amazing Rosemary Olive Oil Bread and gift it with bottles of olive oil and balsamic vinegar. I love this bread, and I think they did to! You must try it.!.

Rosemary Olive Oil Bread

Ingredients

1 cup warm water {100-110 degrees}*
2 tsp. active dry yeast
1 Tbsp. organic can sugar
1 tsp. salt
2 Tbsp. fresh rosemary, chopped {or 2 tsp. dried}
1/4 tsp. Italian seasoning {or pinch of each ground garlic, dried oregano, and dried basil}
1/4 tsp. ground black pepper
2 Tbsp. extra virgin olive oil
1-1/2 cups white whole wheat flour**
1/2 cup bread flour
1 egg + 1 Tbsp. water, for egg wash
dried rosemary for sprinkling

*If the water is too hot it will kill the yeast

**Once my mom couldn’t find white whole wheat flour and just used 2 cups of bread flour and it still turned out wonderful

Instructions

In a large bowl, combine the warm water, sugar, and yeast. Let sit for 10 minutes to proof
Stir in the salt, rosemary, seasonings, olive oil and whole wheat flour. Add the bread flour and still until the dough forms a ball. Knead on a floured surface until smooth {about 5 minutes} adding more flour if necessary to prevent sticking
Place the dough ball in a lightly greased bowl and cover; let rise until doubled in size, about 1 hour
Punch down the dough and form it into a round loaf. Place it on a cookie sheet covered with parchment paper. Let rise until doubled in size, about 45 minutes
Preheat oven to 400 degrees
Once the dough has risen, gently brush the top with the egg wash and sprinkle with dried rosemary
Bake for 20-25 minutes {oven times vary} until the top is golden brown and it sounds hollow when tapped