Olive Oil Rosemary Bread
Yield: 1 loaf
  • 1 cup plus 2 tablespoons water, 80 degrees F
  • 3 tablespoons extra virgin olive oil
  • 1½ teaspoons salt
  • 3 cups bread flour
  • 2 teaspoons vital wheat gluten
  • 2½ tablespoons dried rosemary
  • 1¾ teaspoons active dry yeast (see note)
  • 1 egg
  • Additional dried rosemary and coarse sea salt, optional
  1. Make sure the collapsible paddle is attached and in the upright position. Add ingredients to the bread machine, one at a time, in the order they’re listed in the recipe. Select “basic” setting, medium crust color and 1.5 lb size. Press start.
  2. Beat the egg with 1 tablespoon of water. When the dough is at the end of the final rise (right before the bake step), brush the top of the dough with the egg wash then sprinkle with additional dried rosemary and coarse sea salt (if using).
  3. When the bread is done, use oven mitts to carefully remove from the bread machine and place on a wire rack to cool. Let cool 5-10 minutes before slicing.
  4. To reheat to serve warm, wrap the loaf completely in aluminum foil and bake on a low oven temperature for 10-20 minutes until warm.
If using the “basic rapid” setting, use 2½ teaspoons of instant yeast instead. Also can be called quick-rise, rapid rise, or bread machine yeast).
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/11/01/olive-oil-rosemary-bread/