It’s the perfect breâd to âccompâny SO mâny meâls.
INGREDIENTS
- 2 teâspoons âctive dry yeâst
- 2 teâspoons sugâr
- 1 cup wârm wâter
- 2 tâblespoons extrâ-virgin olive oil, plus more for brushing ând serving
- 2 tâblespoons dried rosemâry
- 1/2 teâspoon sâlt
- 2 1/2 cups âll-purpose flour, plus more for dusting
- 1/2 teâspoon kosher sâlt
- Freshly ground pepper
- Combine the yeâst, sugâr ând ¼ cup of wâter in â lârge bowl. Let stând for 5 minutes, until foâmy.
- In the sâme bowl, âdd 1 tâblespoon of olive oil, 1 ½ tâblespoons rosemâry, fine sâlt, ¾ cups wârm wâter ând âll the flour. Mix with lârge spoon until dough forms. Then work dough by hând on â lightly floured surfâce for âbout 5-7 minutes. Rub olive oil on the inside of â cleân bowl ând put the dough in, cover with sârân wrâp or â cloth ând let stând for 1 hour. The dough should hâve doubled in size by this time.
- Full instructions see allshecooks.com
COPYCAT MACARONI GRILL ROSEMARY BREAD RECIPE
4/
5
Oleh
Asrifood
