2 1/2 c Flour, bread
1 tb Rosemary leaves
2 ts Salt
1/2 tb Yeast
3 tb Olive oil
1 c Water; hot
Olive oil
Bring all ingredients to room temperature and add to breadmaker, in
order. Select “white bread, manual” and press Start. Remove dough
when cycle complete. BY HAND DIRECTIONS: Mix 1 1/2 cups of the flour,
the rosemary, salt, and yeast in a large bowl thoroughly. Add 3
tablespoons oil and the hot water. Beat on low speed 30 seconds,
scraping bowl constantly. Beat on medium speed 1 minute, scraping
bowl frequently. Stir in enough remaining flour to make dough easy
to handle. Turn dough onto lightly floured surface. Knead 5 to 8
minutes or until smooth and elastic. Place in greased bowl; turn
greased side up. Cover and let rise in warm place about 1 hour or
until double. (Dough is ready if indentation remains when touched.)
Punch down dough. Brush 12″ pizza pan or large cookie sheet with oil.
Press dough in pizza pan or flatten into 12″ circle on cookie sheet.
Make depressions with fingers, about 2″ apart, into dough. Brush with
oil; sprinkle with pepper. Let rise uncovered in warm place 30
minutes. Heat oven to 400 degrees. Bake 20-25 minutes, until golden
brown. Brush with additional oil. Serve warm.
Yields
6 Servings