Break into a slice or two of fresh, homemade Rosemary Olive Bread.
After being picked up from preschool-kindergarten I would go to my babysitter’s house until my parents could come and get me. I would throw back a couple drinks of Tang and then wait patiently for the homemade bread to come out of the oven. It was almost a weekly tradition and I didn’t seem to mind one bit. After waiting for about 15 minutes for it to cool she would cut me off a slice and I would slather it with butter. My love for homemade bread started at such a young age and I still have strong cravings for fresh bread covered with butter.
I broke into my archives to have a little do-over with this Rosemary Olive Bread. It was originally made back in 2013, so it was time to look back at old recipes for once as I rarely go back to redo old recipes unless they are truly a family staple. Occasionally I break into the baking mood and I just happened to have all ingredients to make this simple Rosemary Olive Bread.
Not a fan of olives? Just leave them out, but the olives paired with a little hint of rosemary just sends this bread over the edge.
ENJOY ~ Meagan
Rosemary Olive Bread
6 cups all-purpose flour
4 teaspoons instant active dry yeast
1/3 cup sugar
1/4 cup dry powdered milk
1 1/2 teaspoon salt
2 1/2 cups warm water
1/3 cup chopped black olives
1 teaspoon cracked rosemary
1 tablespoon salted butter, melted
In a large bowl combine the first 6 ingredients. Mix with a dough hook or floured hands until it forms into a dough ball. Pour in the olives and rosemary and knead for an additional 5 minutes. (If dough is sticky add an additional 1/2 cup flour.) Cover the bowl with a towel and stick in a 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 a warm area for an additional 30 minutes of rising.
Preheat oven to 375 degrees F.
Brush the melted butter on the top of both loaves before cooking. Cook for 25 – 30 minutes or until internal temperature reaches 190 degrees.