This is a bread we used to make a lot in the olden days in a standard bread maker when we had a huge rosemary bush in the garden of our rented flat. Now that the new rosemary has taken hold, I have adapted the recipe to make a loaf in a tin.
The dough works very similar to a simple white loaf, but has some extra olive oil and milk – and of course rosemary.
500g string white bread flour
10g fresh yeast
20g olive oil
15g finely chopped fresh rosemary leaves
Mix the ingredients and work into an elastic dough (takes about 20 minutes). Form into a tight ball on a lightly floured worktop, and rest for one hour in a covered bowl. Form into a ball again, then shape into an oblong that fits in your greased bread tin (I use olive oil for this bread).
Cover and let prove for another hour in a warm place. Preheat oven to 250°C, just quickly, then slide in the tin. Bake for 5 minutes, then reduce temperature to 220°C and bake for another 25 minutes. Take the bread out of the tin and let cool on a wire rack.
Tastes great with cheese or with soup, or also surprisingly nice with honey.