Rosemary Olive Oil Baguette

Life is simple.

Enter into this world.  Aspire to be great.  Embrace new friendships.  Experience things.  Have a few laughs.  Bake fresh homemade bread.

But I’m a totally disheveled mess.  And so is my kitchen.  But let’s disregard all that and visit my kitchen anyways.

Start this weekend morning off right.  Make it productive.  Bake some bread…  Preferably with some whole wheat flour and olive oil.  And what the heck, why not add a little rosemary.

Rosemary Olive Oil Baguette

Adapted from Olive Oil Bread

INGREDIENTS:

3/4 cup warm water

1 tablespoon (1 small package) active dry yeast

1 tablespoon pure honey

1 1/2 cups whole wheat flour, divided

1 cup all-purpose flour

1 teaspoon salt

1 tablespoon dried rosemary

1/4 cup olive oil, plus more for rubbing

PREPARATION:

(makes 1 baguette, about 9 slices)

In a medium bowl, combine warm water, yeast, and honey.  Stir to combine, then set aside for 5-10 minutes until yeast begins to dissolve and foam.

Meanwhile, in another large bowl, combine 1 cup whole wheat flour and 1 cup all-purpose flour.  Stir in salt, then dried rosemary.

Make a well in the center of flour mixture and pour the olive oil.  Once the yeast has foamed, add it to the flour mixture as well.  Using a wooden spoon, stir until mixture combines.  The texture will be wet and sticky.

Begin kneading the dough in the bowl, adding the remaining 1/4 cup flour as necessary to form an elastic dough.  Continue kneading until a smooth dough is formed, about 5-10 minutes.

Rub another bowl with a bit of olive oil.  Place the dough inside the bowl, cover with a warm towel, and leave to rise in a warm place for 1 hour or until doubled in size.

Once the dough has doubled, preheat oven to 375 degrees F and sprinkle a baking sheet with a little cornmeal or drizzle with more oil.  Remove the risen dough from the bowl and gently knead into a long, thin log.  Place on the sheet or in the pan and let rise for another 5-10 minutes.

Once ready, place the dough in the oven and bake for 30 minutes.  Remove, and allow to cool before slicing.

Enjoy!

Nutritional information: 135 calories, 6g fat (>1 sat, 4.5 mono, >1 poly), 14g carbs, 2.5g protein

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Comments
3 Responses to “Rosemary Olive Oil Baguette”
  1. Dara says:

    Made this last night…didn’t have whole wheat flour, just my organic all purpose flour and it turned out beautifully! Thanks for sharing. This is a keeper! I have taken longer reading the labels on bread at the grocery store than prepping this bread :)

  2. Sally says:

    simple + delish. this would bread would be amazing to soak up pasta sauce or salad dressing!

  3. Love this healthy recipe. What could be better than freshly baked bread with rosemary and olive oil! So worth the time. :)

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