They both died.
I am actually not a big plant killer- I've had some plants for 4 or 5 years (don't ask about my cactus...is it possible to kill something from too much love?). My rosemary hasn't ever taken off. Then it turns brown.
Anyway. I tried to grow rosemary because of this bread. It is super easy (honest!) and delicious. It doesn't have a long rise time, so the flavor comes from the rosemary.
I made it earlier this week for the first time in my kitchenaid mixer. I freakin' LOVE that thing. If you put on the dough hook, it kneads it for you! ahh...another perk of getting married- being gifted a new machine that will knead for you.
modified only a tiny bit from vegweb
1 tablespoon yeast (try to use fresh yeast, not just some you've had for a year or two...I have learned this the hard way!)
1 tablespoon sugar
1 cup warm water
1 tablespoon butter
1 teaspoon salt
2 1/2 cups flour, divided
2 tablespoons fresh rosemary, chopped
Place yeast, sugar and water in large bowl and allow mixture to become bubbly. Then add butter, salt, 2 cups flour, and 1 tablespoon rosemary.
Knead for about 10 minutes until smooth (around 6 minutes in a mixer). Add more flour if needed, but not a whole lot.
Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes.
Shape the dough into 2 small rounded oval loaves (boules). Sprinkle remaining 1 tablespoon rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375 degrees F.
Bake for 15 to 20 minutes, until lightly browned.
-Jenny
1 tablespoon sugar
1 cup warm water
1 tablespoon butter
1 teaspoon salt
2 1/2 cups flour, divided
2 tablespoons fresh rosemary, chopped
Place yeast, sugar and water in large bowl and allow mixture to become bubbly. Then add butter, salt, 2 cups flour, and 1 tablespoon rosemary.
Knead for about 10 minutes until smooth (around 6 minutes in a mixer). Add more flour if needed, but not a whole lot.
Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes.
Shape the dough into 2 small rounded oval loaves (boules). Sprinkle remaining 1 tablespoon rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375 degrees F.
Bake for 15 to 20 minutes, until lightly browned.
-Jenny
