Rosemary and Olive Oil Loaves by Nancy Young

Ingredients:
3 cups warm water (about 110-115 degrees)
1 tablespoon dried yeast
2-3 tablespoons rosemary, chopped fine
1/2 cup olive oil (preferably extra virgin)
2 1/2 cups whole wheat flour
3 cups, or more, white flour
1 tablespoon salt

Topping:
extra olive oil for brushing
sea salt

Instructions:
Stir yeast into warm water in the bowl of a heavy-duty mixer. Allow yeast to proof for five to ten minutes. Add remaining ingredients and using paddle attachment, beat well for three minutes. Dough should be soft, but will not clean sides of bowl. If dough seems too slack, add another ½ cup or more of white flour until dough begins to pull together. Continue beating for another four to five minutes. Dough will eventually clear the sides of the bowl, but will still be soft. Allow to rise until at least doubled (approximately 60 minutes).

The dough can either be shaped into two free-form rounds and placed on a parchment-covered baking sheet, or can be placed in bannetons (as shown). This amount of dough will make either two, one-and-a-half to two-pound loaves, or one loaf of approximately four pounds.

After shaped loaves have risen, turn out loaves from bannetons onto a parchment-covered baking sheet. Brush away any excess flour and brush all over with about 2-3 tablespoons extra virgin olive oil and sprinkle lightly with sea salt. Slash tops with a lame, sharp knife, or a razor blade. Bake in preheated 425 degree oven until golden brown, about 35 minutes for small loaves, or 45 minutes for one large loaf.

Slices of Rosemary Olive Oil Loaves are delectable just plain, but our favorite ways to enjoy this bread is with some good local honey and unsalted butter (though salted works fine as well), or as the basis for a butter lettuce or other mild-flavored greens and ham sandwich.

Tags: 2009, Recipes by Nancy Young