Description
Rosemary Bread
1.5 T rosemary
2.25t yeast
1 t salt
1.25 C water
0.5T olive oil
3 C flour
1 egg white
In large bowl, add rosemary, yeast, salt, water, and olive oil. Stir until yeast is dissolved. Mix in 2 cups of flour. Add enough remaining flour until the dough is soft and not sticky. Knead dough in your mixer for 8 minutes. If you don't have a mixer, place dough onto a lightly floured surface and knead for 8 minutes. Place dough in greased medium bowl and flip dough over so that the top is also lightly greased. Cover with a clean kitchen towel and let rise for 1 hour in a warm, draft-free place.
Punch down dough. Turn dough out and knead for 5 minutes. Divide dough into 3 equal parts and let sit for 10 minutes to relax the dough. Grease a baking sheet. Roll each dough part into an 18-inch rope. Braid ropes on greased sheet, pinch ends together. Let rise for 45 minutes or until doubled in a warm, draft-free place.
In small bowl, use a fork to lightly beat the egg white and tablespoon of water. Brush mixture on braided loaf. Bake at 450 degrees F for 30 minutes or until bread sounds hollow when tapped. Let cool on rack.