This past weekend my parents came into town to visit Olivia and for my mom’s Dr.’s appointment at MD Anderson. We love to entertain for them when they come and visit. It had been a while since I made homemade bread.
Plain white or wheat bread are usually my go to options when making a loaf. This time I decided to add some additional flavors to the bread by adding rosemary and chopped olives. We were able to eat this bread with a great pasta dish Shaun made for dinner. I also heated up two slices of this bread and made a sandwich for lunch the following day.
The sad news is that my parents traveled back home today but the good news is that we have more company coming this weekend. My New Year’s Resolution for this year was to spend more time with family and the people you love. I’d say two months down I am doing pretty good with my resolution.
Are you still going strong with your resolution?
ENJOY ~ Meagan
Rosemary Olive Bread
Yield: 2 loaves
Cook Time: 25 - 30 minutes
6 cups all purpose flour
5 tsp. instant active dry yeast
1/3 cup sugar
1/4 cup dry powdered milk
1 1/2 tsp salt
2 1/2 cups warm water
1/4 cup mixed olives, chopped
1 tsp cracked rosemary
1 Tbsp butter, melted
In a large bowl combine the first 6 ingredients. Mix with your hands until it forms into a dough. Pour in the olives and rosemary and knead for an additional 5 minutes. (If dough is real sticky add an additional 1/2 cup flour.)
Cover the bowl with a towel and stick in warm area for 1 hour.
Remove the dough and divide into two portions. Stick the dough pieces into two buttered bread pans. Place back in warm area for an additional 30 minutes of rising.
Preheat oven to 375 degrees.
Brush the butter on the top of both loaves before cooking.
Cook for 25 - 30 minutes or until internal temperature reaches 190 degrees.
Other Olive Bread Recipes: