Mild Rosemary Olive Oil Bread

Image of rosemary olive oil bread on a wooden table, with rosemary on the crust, next to an olive oil dish, in soft, inviting light.
Mild Rosemary Olive Oil Bread

Introduction

This mild bread recipe is perfect for those who appreciate subtle flavors in their baked goods. Infused with a hint of rosemary and olive oil, it's a delightful accompaniment to any meal or a delicious base for vegan sandwiches.

Ingredients

  • 500g all-purpose flour
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 packet (7g) active dry yeast
  • 300ml warm water
  • 3 tbsp olive oil
  • 2 tbsp fresh rosemary, finely chopped

Instructions

  1. In a large mixing bowl, combine the flour, sugar, and salt.
  2. Dissolve the yeast in the warm water and let it sit for about 5 minutes until frothy.
  3. Add the yeast mixture and olive oil to the dry ingredients and mix until a dough forms.
  4. Knead the dough on a floured surface for about 10 minutes, then fold in the chopped rosemary.
  5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
  6. Punch down the dough, shape it into a loaf, and place it on a baking sheet lined with parchment paper.
  7. Cover and let rise again for 30 minutes.
  8. Preheat the oven to 200°C (390°F).
  9. Bake the bread for 25-30 minutes, or until golden brown and hollow-sounding when tapped.
  10. Let cool on a wire rack before slicing.

Enjoy this lovely mild bread fresh out of the oven, or toast it for a crunchy treat. It's versatility makes it a wonderful addition to your vegan recipe collection.

Isabella

Additional Information
NutritionfactsCalories: 250 per slice, Fat: 4.5g, Carbohydrates: 46g, Protein: 6g 
Preparation Time2 hours 
Allergy InformationGluten, possible cross-contamination with nuts and seeds.