Quick Rosemary and Olive Bread
Preparation Time: 5 minutes + 40-60 minutes proofing time; Baking time: 35-40 minutes; Makes: 21 x 11cm (8½ x 4½ inches) loaf
- 300g (10.5oz, 2½ cups) white all-purpose flour
- 150g (5.3oz, 1 cup + 2 tablespoons) whole wheat flour
- 1 teaspoon salt
- 1 teaspoon instant yeast (Fleischmann’s)
- 2 teaspoons brown sugar
- 1 teaspoon dried rosemary
- 3 tablespoons extra virgin olive oil
- 400ml (1⅔ cups) warm water
- ¼ teaspoon each, dried rosemary and large grained salt extra for sprinkling
- Grease a 21 x 11cm (8½ x 4½ inch) pan and set aside. Preheat the oven to 450°F (230°C) ten minutes before using.
- Sift the flours, salt, instant yeast, sugar and rosemary into a large bow and make a well in the centre. Add the olive oil and water into the well and stir to form a slippery and sticky (gluey) dough. Stir for about one minute working the sides into the middle. (if it seems too dry add 1-2 tablespoons water).
- Spoon the dough into the prepared tin (pan) and cover with an oiled clear film (plastic wrap) and leave in a warm place until the dough has risen to ½ inch above the top of the tin (40-60 minutes). Sprinkle with the extra salt and rosemary.
- Put the loaf into the oven and immediately reduce the temperature to 400ºF (200ºC) and bake 35-40 minutes or until the loaf is crisp and sounds hollow when tapped on the base. Turn onto a wire rack to cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the bread at 400°F (200°C) for 35 Minutes.