Rosemary Bread

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Breakfast
Cuisine European
Servings (Default: 2)

Ingredients

  • 500 g flour (wheat flour)
  • 350 ml water, lukewarm
  • 25 g yeast
  • 2 tablespoon semolina (durum wheat semolina)
  • 1 teaspoon honey
  • 75 g oil (olives)
  • 50 g raisins
  • 1 teaspoon sea salt
  • 3 sprigs rosemary, fresh
Rosemary Bread
Rosemary Bread

Instructions

  1. Mix the yeast with the honey, a little flour and 1 tablespoon of lukewarm water and let stand until it becomes frothy. Pluck the rosemary stalks from the twigs, chop finely, put 1/3 of them aside. Heat the oil in a pan, add the remaining rosemary and fry over medium heat. Then pour the oil through a sieve. Knead a dough from the flour, durum wheat semolina, yeast, oil, salt and lukewarm water. Cover and let the dough rise in a warm place for 1 hour. Then knead the dough well again and mix in the remaining rosemary needles and raisins.
  2. Shape two loaves and let rise for another 15 minutes. Score loaves on the top in a diamond shape, brush with olive oil and bake at 200 ° for 30 minutes.
  3. You can also use the dough to make 10-12 small rolls.

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