This rosemary bread is the perfect addition to your Thanksgiving menu. It’s slightly sweet with a hint of rosemary in every chewy bite.
So, you’re at a restaurant and they bring you a loaf of bread. It looks pretty, but it’s not sliced. ”Why didn’t they slice it for us?” They want it to be more family style, I guess. You attempt to slice it with the dull knife provided and you take the first bite…before you know it the loaf is gone! Uh, waiter, can I have another loaf please? Or maybe 6?
This rosemary bread is a re-creation of the excellent bread I had at Macaroni Grill. You’ll love it at your Thanksgiving table.
It’s not difficult to make. You can make it now and freeze it! Just remove it from the freezer Thanksgiving morning and let it thaw while you’re cooking all of the other good stuff.
These directions are for a stand mixer but you can easily knead by hand if you don’t have one.
Into 1 cup of hot (110-115 degrees) water add 1 tablespoon sugar and 1 envelope fast rise yeast. I use Bob’s Red Mill. I just happen to like it a lot.
Let that sit for about 10 minutes until it’s foamy and aromatic.
Add 4 cups flour to the mixer bowl. Add 2 tablespoons dry milk powder (this is optional). If you don’t have milk powder no worries.
Add 2 teaspoons salt and 2 tablespoons fresh rosemary that you’ve chopped up.
Add the foamy water and 1 tablespoon olive oil to the flour and attach the dough hook. Turn it on #1 and let it all come together. This is to avoid flour and stuff going all over you and your kitchen.
When it’s incorporated turn it up to #2 and let it run for about 2 minutes. Then turn it off and let it rest for about 10 minutes. (I learned this from Julia Child. In my opinion it helps make a more tender and pliable dough). It may take a bit longer but it’s worth it.
Now turn it on to #3 and let it run for another 5 to 7 minutes. You’ll see the dough coming together and it should clean the bowl. Now stop the machine and let it rest again for about 5 minutes.
Flour a work surface and with floured hands push the dough onto your work surface. Knead the dough a few times until the dough feels soft and supple…dare I say like a baby’s bottom? Yes, like a baby’s bottom. This will take about 5 minutes or so. You’ll get a little workout.
Place the dough in a large enough oiled bowl, cover with a towel and let it rise in a warm place for 1 hour. It will double in size.
Now move the risen dough onto a floured work surface, punch it down and shape it. I cut it into 2 small loaves (they’re uneven, but that’s ok). You can shape it any way you want. Rolls!
Mine are in the freezer now. Otherwise we would have devoured them. Gotta save the calories for the Thanksgiving feast!
Cover and let the dough rest again for 30 minutes.
Preheat your oven to 400 and put your baking pan in the oven while its heating. You want the pan to be hot too.
After 30 minutes move the dough to the baking pan. Make sure your pan is lined with parchment paper or sprinkled with cornmeal. Now wet one hand with water and rub it onto the dough. This helps give that nice golden color.
Make some slits with a serrated knife.
Bake at 400 for about 15 minutes. Tap the bottom, if it sounds hollow the bread is done.
