Rosemary and pepper bread is a full-flavored bread that can be served at dinner or it can be used to make a delicious bread stuffing.

See Also

Fresh Parsley Bread

Dill Cheese Bread

Basil Cheddar Bread

Ingredients

• 1/4 cup warm water, 95 to 110 degrees F
• 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
• 1 cup milk, room temperature
• 1 Tbsp sugar
• 3/4 tsp salt
• 1 Tbsp olive oil
• 1 Tbsp crushed rosemary
• 1/2 tsp ground black pepper
• 2 Tbsp coarse cornmeal
• 3-1/4 cups all-purpose flour, about

• Prep Time: 150 minutes
• Cook Time: 45 minutes

• Total Time: 195 minutes
• Yield: 1 loaf

Preparation

1. In large bowl, mix water and yeast. Add milk, sugar, salt, olive oil, rosemary, pepper, and cornmeal. Stir. Add 2 cups flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
    

1. Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into loaf. Place loaf in greased bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
    
2. Bake bread at 350 degrees F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on rack.

Bread Baking Tips

Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.

To keep bread soft, store in a plastic bag.

The 1 Tbsp of sugar in this recipe can be replaced with 1 Tbsp brown sugar, 2 tsp honey, 1 Tbsp molasses, or 1 Tbsp maple syrup.

There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.

You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.

Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.

Store flour properly to keep it from spoiling.