BREEEAD!
Bread was my life before I went vegan… To be honest, it still is. I use any excuse to make bread. I used to work at a bakery where I made bread every day, and would still come home and make bread. That’s how much I love bread.
SO I came up with this recipe and it is my go to when I want a quick (3 hrs for homemade bread is quick, okay! Lol) and easy loaf of bread! If you’re crazy, you can omit the rosemary and add another herb that you prefer!
Total time
2 hours 20 mins
Serves: 2 medium loaves
Ingredients
1 C. Water, lukewarm
1 Tbsp Dry Yeast
1 Tbsp Sugar
1 Tbsp Rosemary, chopped
1 Tbsp Extra Virgin Olive Oil
2 tsp Salt
3 C. Bread Flour
TOPPINGS:
1 Tbsp Rosemary, chopped
1 tsp Sea Salt, course
2 Tbsp Extra Virgin Olive Oil
Instructions
1. In the bowl of a stand mixer, combine water, sugar, and yeast. Set aside until foamy... about 5 minutes.
2. Add remaining dough ingredients all that once, and mix until a smooth and elastic dough forms. (Mine took about 5 minutes on medium speed. Mixing by hand takes about 15 minutes.)
3. Carefully form dough into a ball and place in a lightly greased bowl. Cover with a tea towel and let it sit in a warm place until doubled in size (30-45 mins depending on climate)
4. Remove dough from bowl and cut into two equal pieces.
5. Shape each piece into a ball and allow to rise a second time. (About 30 minutes) You want them to double again.
6. Preheat your oven to 400*, once dough balls have doubled, brush the tops with oil and cut an "X" on top of each one. Sprinkle them with chopped rosemary and salt.
7. Bake until golden brown and firm (18-25 minutes) depending on your oven. (If you have a kitchen thermometer, check for an internal temp. of 190*F.)
8. Brush the top of each ball with oil and allow to cool for 5 minutes.
9. Cut into as many servings as you would like, Devour!!!