rosemary olive bread
rosemary olive bread

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, rosemary olive bread. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

In the bowl of an electric mixer, fitted with the dough hook attachment, combine the olives, flours, rosemary, salt and yeast mixture. Why make rosemary and olive oil bread? But for real, folks, it is!

rosemary olive bread is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. rosemary olive bread is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook rosemary olive bread using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make rosemary olive bread:
  1. Make ready 1 packages yeast
  2. Prepare 1/4 cup lukewarm water
  3. Take 1 cup boiling water
  4. Make ready 1 tbsp vegetable shortening
  5. Make ready 2 tsp salt
  6. Make ready 1 tbsp sugar
  7. Get 3/4 cup cool water
  8. Get 6 cup flour
  9. Prepare 1 1/2 cup diced kalamata olives
  10. Get 1 tbsp dried rosemary
  11. Get 1 egg white, beaten

The olive oil in this bread makes it quite tender, while rosemary's piquant fragrance makes slices of this loaf ideal for hearty sandwich fillings. This recipe for Rosemary Olive Beer Bread is delicious and simply knead-free. The beer lends a distinctive flavor and is complemented with three different varieties of olives. I have been making Fred Bread for over a year now and haven't really made anything else since I like it so much.

Instructions to make rosemary olive bread:
  1. Crumble yeast over 1/4 cup lukewarm water. Let stand a fee minutes, then stir until dissolved.
  2. Pour boiling water over shortening, salt, and sugar. Add 3/4 cup cool water and cool to lukewarm.
  3. Add yeast mixture to shortening mixture.
  4. Gradually beat in flour (using dough hook), then add rosemary and olives. Beat until dough pulls away from mixing bowl.
  5. Grease a large bowl. Place dough in bowl and turn once. Cover with a damp cloth and allow to rise until doubled, about 90 minutes.
  6. Punch down dough. Grease a large cookie sheet and form dough into two loaves, each about 12" long. Cover with damp cloth and allow to rise again, about 90 minutes.
  7. Preheat oven to 425°.
  8. Make 3 knife cuts in each loaf. Brush well with beaten egg white.
  9. Bake 30 minutes.
  10. turn heat down to 350°. Bake an additional 20 minutes.

Perfect served as an appetizer with a simple drizzle of olive oil or with cheese, this super easy rosemary no-knead bread is an absolute must try. You can make it with or without olives. Kalamata olives and fresh rosemary flavor this robust peasant loaf. This rosemary olive oil bread is soft on the inside with a crunchy outer crust. I swear there's not a better smell than walking by a bakery and smelling fresh bread coming out of the oven.

So that is going to wrap it up with this exceptional food rosemary olive bread recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!