Rosemary Sage Bread Recipe

 

One of first things we associate with comfort is warm, homemade food. The sentiment is just as important as the food itself and nothing feels better than making meals your family will love. Our crusty rosemary sage bread is sure to become a new favourite at your table.

Rosemary Sage Bread Recipe
Makes: 2 loaves
Prep Time: 2 hours 30 minutes
Bake Time: 20 minutes

Ingredients
15 mL (1 tbsp) white sugar
250 mL (1 cup) warm water
1 package active dry yeast
30 mL (2 tbsp) fresh rosemary, finely diced
30 mL (2 tbsp) fresh sage, finely diced
5 mL (1 tsp) salt
30 mL (2 tbsp) butter, softened
750 mL (3 cups) bread flour
1 can non-stick olive oil spray

Instructions

In a medium bowl, dissolve the sugar in 250 mL (1 cup) of warm water and mix in the yeast

When yeast is foamy, mix in butter, rosemary and sage
In a large bowl, mix 750mL (3 cups) of bread flour and salt
Gradually add the wet mixture to the large bowl and knead for about 10-12 minutes, making sure to keep the dough moist

Spray the inside of a clean, large bowl generously with olive oil
Place kneaded dough in the bowl, cover with a towel, and allow to rise for 1 hour in a warm area of your kitchen

After 1 hour, punch the dough down and divide in half
Lightly spray the inside of 2 loaf pans with olive oil, shape dough into 2 round loaves and place inside the pans

Recover, and allow to rise for an additional 45 minutes to 1 hour
Preheat oven to 190 C (375 F) and make sure it’s completely preheated before placing bread inside

Bake 15-20 minutes in the preheated oven or until golden brown
Take 1 loaf out of the oven and carefully remove from the pan, tapping lightly on the bottom to check for a hollow sound

If there is no hollow sound, continue to bake, checking frequently
Once done, allow to cool in the pans for 30 minutes, and then cool on a wire rack for 30 minutes prior to slicing

Tip: Customize this bread by switching out sage and rosemary for your favourite fresh herbs, such as basil, oregano, thyme or even mint.