On the off chance that you've been perusing this blog for quite a while, you may have seen that my preferred nourishment in the whole world is bread. Nothing beats a warm cut out of the broiler with some salty margarine or olive oil.
Tragically, in the region where I live, there are a whole lot of nothing pastry kitchens around. My girl has been requesting a pleasant roll and to be perfectly honest, we're despite everything looking for a respectable portion.
This luscious Rosemary Olive Bread Recipe tastes astounding. Dried up outwardly, chewy within, and brimming with enhance. Cut the bread and use it on sandwiches, canapes, or without anyone else plunged in olive oil.
- 3 cups Bread Flour
- 1 2/3 cups Water room temperature
- 1/2 teaspoon Instant Yeast
- 1 1/2 teaspoons Salt
- 1/2 cup Kalamata Olives chopped
- 1 tablespoon Fresh Rosemary chopped
Instructions
- In a bowl the flour, salt, yeast, and water together. Use a wooden spoon to stir all the ingredients until combined
- Add the rosemary and olives. Mix it in the dough
- Wrap plastic wrap on top of the bowl and let it proof for about 12 to 18 hours
- Preheat oven to 450 degrees Fahrenheit
- Place a dutch oven with lid inside the oven to preheat for 30 minutes
- Meanwhile, on a floured surface, drop the dough and shape into a ball or your desired shape
- Make 3 shallow slits at the top the bread
- Cover the bread with a clean kitchen towel while the dutch oven preheats
- Carefully, place the dough inside the preheated dutch oven. Cover with lid
- Bake for 30 minutes
- Remove the lid and bake for 10-15 minutes more or until browned on top and crusty
- When ready, place the bread on a cooling rack
- Enjoy!
Read more our recipe Baked Salmon with Buttery Honey Mustard Sauce #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad
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