Happy New Year! - Rosemary Loaf

Sunday, January 3, 2010

We have some friends coming over to celebrate the new year, and I happen to have some very yummy Trader Joe's Spinach dip on hand. What could be better with that than fresh bread?

I decided for my first loaf to go with something that's been tested a little bit more than the loaf of white bread from the Oster Bread Manual. I also felt like making something that seemed a little fancier than white bread. That's when I stumbled upon Jo's Rosemary Bread by Jo Lager. 657 people had rated the recipe, and it had 5 out of 5 stars, it couldn't be bad right? We'll see if it gets 5 loaves.

Jo' Rosemary Bread on All Recipes

1/2 cup water
1/2 cup milk
3 tablespoons of olive oil

1 1/2 teaspoons of sugar
1 teaspoon of salt
1/4 teaspoon of italian seasoning
1/4 teaspoon of ground pepper
1 tablespoon fresh rosemary
2 1/2 cups of bread flour
1 1/2 teaspoons dry active yeast

I was elated to use some fresh rosemary. We have a little plant growing in our garden. Being January, it's one of maybe two plants that is still surviving in the garden.

From the reviews on the recipe, some said it was too salty, so I did reduce that a little bit. I also cut the water half an dhalf with milk, as my last recipe without any fat it in came out miserably.

First I combined all the wet ingredients. Oil always looks so strange floating on milk doesn't it?

Ok, after that it's time for the dry ingredients. Make sure you level off the flour with a knife, and spoon it into the measuring cup with a spoon. Now clean up the flour you dropped on the floor and counter, leveling the flour.

Add your herbs on top of the flour. Don't forget the fresh Rosemary. Maybe you skipped outside to cut some fresh rosemary too. Maybe you almost got hit by the neighbor backing out of the driveway on your quest for Rosemary. Don't do that part.

Add all your spices. Dig a little hole in the top of the flour for the yeast to sit in. It looks like a volcano, doesn't it? A yeast volcano... Then go back and grab the pepper mill because you added all the spices so far, except pepper. At least you remembered this time unlike the milk fiasco.

Set the machine to the regular bread setting, and the light crust because you're particular, and press start. Stare through the hole, then clean up the rest of the mess you just made, and keep your fingers crossed that this one works for company.

Ta-dah! Not too shabby! This bread has a lovely moist springy center, a good crisp outside, lovely aromas of rosemary and you can really taste the olive oil flavor. This loaf didn't last long. The last few pieces the Boy ate New Years day for breakfast while murmuring "I love your new hobby."


The spinach dip which had been skillfully tucked away in the freezer? Missing... Apparently we have a spinach dip thief in our midst. Maybe one of our cats was low on iron, or we ate it and forgot to replenish. After tasting the bread however, I was a little relieved it was missing. The center is light and moist, but probably not durable enough for spinach dip. Serve with good ol' fashioned butter flavor of your choice, or with some slices of warm turkey and spinach for a yum sandwich.

I made a second loaf of this before some friends came over. We were having pizza and video games night, and it was just as tasty the second time around. I even snuck a handful of ground flax seed into it at the last minute. Shhh, don't tell anyone I snuck in an extra handful of healthy. I couldn't even taste it myself, and I was the only one of the four who knew it was there at the time.

I give this loaf a hearty 4 loaves out of 5, loosing one loaf for the fact that it couldn't have possibly held a heaping spoonful of spinach dip as I had planned, and would have made a huge mess if we had tried. It was a nice light Italian flavored loaf. I'm also really glad I cut the salt in my version.It also made a nice piece of toast the next day that was nice and savory.

Happy New Year! Another loaf for the coming week will be posted soon. I have ten hungry women to feed on Friday, I'm thinking sandwiches may be in order and a new type of bread!


Nate @ House of Annie said...


I think it's great you can still harvest rosemary at this time.

Would you like to enter this post in our Grow Your Own roundup? Complete details are here:


Urban Breadmachine said...

I'd love to be a part, thanks!

Noel said...

This was delicious!!!

Wendy said...

I have rosemary on my slope but I think they are ornamental. How can I tell whether I can eat it?

Urban Breadmachine said...


All Rosemary is edible, so you shouldn't run into a problem there at all. I would recommend washing it well first before you eat it, especially since you didn't grow it for cooking. (no bug killer in the rosemary!)

Rosemary is actually part of the pine family, hence the woody stalk. It's often used by landscapers as it has a nice smell and is pretty as an ornamental plant. Rosemary does come in different varietals, and some have better flavors for cooking, while others will have a less favorable piney taste to them. You should be OK to try what you have though, as long as you wash it, it can't hurt.

Wendy said...

Wow, thanks. I have the rosemary plant all over my slope for 20 years. Never used it once. Now I can make use of it. I defintely will wash it thoroughly.

Lynn said...

Yum, your bread looks delicious. I'll have to give it a try, seeing as I have a HUGE rosemary plant (bush, more like :)) thriving in the back yard. Thanks for the recipe.

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