Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, rosemary olive bread. One of my favorites food recipes. This time, I’m gonna 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? Preparation Combine the flour, yeast, and salt in a food processor.
rosemary olive bread is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. rosemary olive bread is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have rosemary olive bread using 11 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make rosemary olive bread:
- Make ready 1 packages yeast
- Prepare 1/4 cup lukewarm water
- Prepare 1 cup boiling water
- Get 1 tbsp vegetable shortening
- Make ready 2 tsp salt
- Take 1 tbsp sugar
- Get 3/4 cup cool water
- Get 6 cup flour
- Get 1 1/2 cup diced kalamata olives
- Prepare 1 tbsp dried rosemary
- Get 1 egg white, beaten
Slice the bread and use it on sandwiches, canapes, or by itself dipped in. 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. Be the first to rate & review! I love tossing olives in just about everything like omelets, salads, pizza, pasta dishes, and even this simple quick bread.
Instructions to make rosemary olive bread:
- Crumble yeast over 1/4 cup lukewarm water. Let stand a fee minutes, then stir until dissolved.
- Pour boiling water over shortening, salt, and sugar. Add 3/4 cup cool water and cool to lukewarm.
- Add yeast mixture to shortening mixture.
- Gradually beat in flour (using dough hook), then add rosemary and olives. Beat until dough pulls away from mixing bowl.
- 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.
- 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.
- Preheat oven to 425°.
- Make 3 knife cuts in each loaf. Brush well with beaten egg white.
- Bake 30 minutes.
- turn heat down to 350°. Bake an additional 20 minutes.
In today's video I'm baking a rosemary and kalamata artisan bread Thank you for watching! I'd love for you to like this. 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. Kalamata olives and fresh rosemary flavor this robust peasant loaf.
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