I don’t know about you, but fall weather makes me want to bake so yesterday I decided to make some artisan bread. I wanted some loaves I could wrap and freeze and since they are smaller and flatter than my normal loaves of homemade bread, I thought these would be a perfect way to use up some of my bulk ingredients that are nearing their “use by” date.
I chose rosemary bread because I have a lot of it from our garden that I dried a few weeks ago which also needs to be used up. Plus, it’s just so yummy and makes the house smell amazing.
The recipe is super simple and can be made by hand or you can cheat like I did and use the bread machine to make the dough.
- 1 cup warm water
- 3 tbs olive oil
- 1 1/2 tbs sugar
- 1 1/2 tsp salt
- 2 1/2 cups flour (sifted)
- 1/4 tsp Italian seasoning
- 1 1/2 tbs rosemary (dried)
- 1 tbs yeast
- garlic, salt and dried rosemary for garnish (if desired)
Add all ingredients to bread machine and set to “dough”. When finished, divide the dough in half and put onto an oiled baking sheet. Mold into two round or rectangular (your choice) loaves that are 1 to 2 inches thick. Cover and set in a warm place and allow to rise for one hour or until doubled in size. Brush the tops with olive oil and top them with garlic powder, salt and more dried rosemary. Bake for 25 minutes at 375F or until golden brown.
I was actually a bit worried that the yeast had already went bad, meaning it wouldn’t rise (yeast doesn’t really go ‘bad’, it just dies), but they came out perfect! And it went perfect with the beef stew I made.
We ate one for dinner and I put another in the freezer after it cooled completely. I wrapped it tightly in plastic wrap and then tin foil to ensure it will last for another six months (although I doubt it will last that long).
We were still snacking on it an hour after dinner, it was that good. The pups wanted us to share, of course, and Coco did every cute thing he could think of to coerce a bite out of us (and of course it worked). 😄
Today I plan to make four more to put away in the freezer and then I’ll move on to making some pie crusts that I can roll out and freeze. Those, too, will last for up to six months and since they are flat, they won’t take up much room. For those I use real butter instead of olive oil, even though I’m really not supposed to eat butter. My immune system doesn’t love it like I do, but once in awhile I can get away with it as long as I take enough of my cromolyn sodium ahead of time.
I love my cromolyn. It has seriously been a life changer for me!
Pre-making the crusts will use up some more of the ingredients I need to put to good use and will make it much easier when I’m baking pies for Thanksgiving and Christmas. I’ll be thanking myself later for putting the work in now. 🙂