Rosemary Bread

I'm in love and her name is Rosemary. She's subtle and sweet with a hint of the forest.
To be fair, I haven't always been the biggest fan of the herb. I think that's because I always overdid it. Rosemary is what we can strive for. Allowing our presence to be appreciated and known without having to lay it on too thick. It's pleasant alone and brings out the best in what it's paired with.
Give this bread a try.

This recipe is adapted from macaroni grill's rosemary bread.

You'll need
2 cups warm water (110 degrees)
2 tbs yeast
2 tbs honey
2 Tbs olive oil
2 tsp sea salt
4 Tbs chopped rosemary
About 2 cups organic all purpose flour
About 2 cups organic whole wheat flour

Mix the water, yeast and honey and allow it to rest for 5-10 minutes. Then add in the olive oil and salt. Add flour until the dough pulls from the side of the bowl. It's around 5 cups. So about 2 1/2 cups of each. Then add in 2tbs of the rosemary and knead for about 10 min. (I used my kitchen aid and dough hook)
Roll the dough into a ball, coat with olive oil and then cover with cellophane while you let it rise until doubled (1 hr)

Punch down the dough and shape in to four equal loaves. Sprinkle corn meal on the oven peal and place loaves on there spaced apart. You may need to separate them and have 2 of them rise on parchment paper. Slice each loaf with an X and sprinkle remaining rosemary and a little sea salt. Allow to rise for another hour covered with a bakers cloth.

Bake on a pizza stone at 375 for 15-20 min.
This bread is great for breakfast with eggs. Lunch with tomato slices or served with dinner with a plate of olive oil, Parmesan cheese, salt and pepper. Enjoy it however you'd like and you'll be so glad you have Rosemary a try.