ROSEMARY OLIVE OIL BREAD Yield: 1 Servings 1 ts Active dry yeast 1 1/2 c Water -- 105-115 degrees 2 c Basic bread sponge 3 tb Extra virgin olive oil Extra virgin olive oil -- For brushing 3 c Unbleached all-purpose Flour 1/3 c Unbleached all-purpose flour For kneading 1/2 c Whole wheat flour --

A recipe for Olive Oil Rosemary Bread - - Ingredients -

This is quick, easy bread that's great for toast or just cold. We've used it as a gift, too. Doubling the recipe works well.

Title: Rosemary olive oil bread Categories: Breads Yield: 1 Servings 1 ts Active dry yeast 1 1/2 c Water -- 105-115 degrees 2 c Basic bread sponge 3 tb Extra virgin olive oil Extra virgin olive oil -- For brushing 3 c Unbleached all-purpose Flour 1/3 c Unbleached all-purpose flour For kneading 1/2 c

I made it for 30 servings & only used 1 Tb. of yeast & 4 1/2 Cups flour (bread flour) and had to up the water to 13 ounces. Dough was sticky, like croissant dough. Rolled out beautifully thin & made 8 LOVELY rolls for Steak Au Juice sandwiches. Oooo, smells lovely, tastes great, like a

3/4 c Warm water 3/4 c Warm beer 1 pt Dry yeast 3/4 c Olive oil( good quality! ) 1 tb Fennel seeds 1 1/2 ts Salt 4 1/2 c Flour( approx ) Glaze: 1 Egg 1 tb Water I love the taste of fennel and extra virgin olive oil. Dissolve yeast in warm water and warm beer for 10 minutes or until very foamy. Add